For the Cookies:
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix dry ingredients: In a large bowl, whisk together rolled oats, flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
- Mix wet ingredients: In a separate bowl, whisk together melted coconut oil, coconut sugar, maple syrup, and vanilla extract.
- Combine: Pour the wet ingredients into the dry ingredients and mix until fully combined. Fold in the shredded carrots, raisins, and nuts (if using).
- Form the cookies: Scoop out small portions of dough and flatten them into cookie shapes on the baking sheet. The cookies won’t spread much, so shape them as desired.
- Bake: Bake the cookies for 12-15 minutes or until golden brown and firm to the touch. Allow them to cool completely before adding the filling.
For the Cream Cheese Filling:
- Prepare the filling: In a medium-sized bowl, whip together the vegan cream cheese, coconut cream, powdered sugar, and vanilla extract until smooth and creamy.
- Chill: Refrigerate the filling for about 15 minutes to allow it to thicken slightly.
Assemble the Sandwich Cookies:
- Spread the filling: Once the cookies are completely cool, spread a generous layer of the cream cheese filling on the flat side of a cookie and top with another cookie.
- Serve: Enjoy immediately or refrigerate for up to 3 days in an airtight container.
Nutrition Information (per cookie sandwich):
- Calories: ~220 kcal
- Fat: ~13g (with coconut oil and filling)
- Carbohydrates: ~25g
- Fiber: ~3g
- Protein: ~3g
- Sugar: ~10g
Note: This is an approximate nutritional breakdown, and values will vary based on specific ingredients used.
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