Frozen Carrot Cake Whoopie Pies

Frozen carrot cake whoopie pies are a healthy and delicious way to indulge. They are gluten free, vegan with a sugar free option. #carrotcakewhoopiepies #carrotcakecookierecipe #carrotcakecookies #vegancookies

Course Dessert

Cuisine American

Keyword carrot cake cookies, carrot cake whoopie pies

Prep Time 10

Cook Time 15

Resting time 30

Total Time 55

Servings

Calories 406kcal

Cost 5

Ingredients

1 cup quick oats blend to flour consistency
1 cup almond flour
1 tsp baking powder
1 tsp ground cinnamon
1 ½ carrots shredded
1 cup walnuts or pecans
½ cup maple syrup
½ cup vegan butter softened or coconut oil
½ cup brown sugar
1 Tbsp flaxseed meal +3 Tbsp water
¾ cup vegan cream cheese
¼ cup powdered sugar can use powdered erythritol
2 Tbsp vegan butter softened

Instructions

Set out ingredients.
Preheat oven to 350F.
To make the flaxseed egg, mix the flaxseed meal with water and let it for 5 minutes.
Add flaxseed egg, vanilla extract, brown sugar and softened butter to a medium bowl.
Stir until combined.
Add shredded carrot.
Stir to combine.
Add baking powder, almond flour and oats flour. Mix to combine.
Fold in chopped walnuts.
Stir one more time until all the nuts are incorporated.
Prepare a large baking tray with parchment paper. Put 2 tbsp of the batter per cookie and flatten it a bit. Place them with at least 1 inch from the other.
Bake them for 15-18 minutes or until golden in the edges. Let them cool completely before transferring.
To make the frosting, place the vegan cream cheese, icing sugar and vegan butter in a medium bowl and mix with an electric or hand mixer. Place the frosting in the fridge for 30 minutes to harden.
Once the cookies are at room temperature, prepare the ice cream cookies by adding 1-2 tbsp of the frosting to each cookie.
You can consume them now or freeze them for at least one hour, which will make the cookie sandwich hard like ice cream.

Notes

Tips:

Store the ice cream cookies in an airtight container in the freezer for up to 2 months.

For a sugar-free version, replace sugar with monk fruit in equal parts.

Nutrition