Carrot Cake Cookies w/Cream Cheese Filling
Cook Time
12
Minutes
Difficulty
Easy
Serves Up To
24
Servings
Nutrition Information
| Total Fat | 13g |
|---|---|
| Cholesterol | 30mg |
| Sodium | 130mg |
| Total Carbohydrates | 19g |
|---|---|
| Dietary Fiber | 1g |
| Sugars | 16g |
| Protein | 3g |
Ingredients
Cookies
½ cup butter, softened
⅓ cup packed brown sugar
⅓ cup sugar
1 egg + 1 egg white
½ teaspoon pineapple extract (optional)
2 cups Blue Diamond Almond Flour
½ cup rolled oats
1 teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground nutmeg
1½ cups coarsely shredded carrots
Cream Cheese Filling:
2 cups powdered sugar
1 teaspoon vanilla extract
4 ounces ⅓ less fat cream cheese, softened
¼ cup butter, softened
Directions
- 1
Preheat oven to 375°F.
- 2
Line two baking sheets with parchment paper.
- 3
Beat together butter, sugars, eggs and extract until creamy.
- 4
Stir in almond flour, oats, baking soda, salt and nutmeg until well mixed, then stir in carrots.
- 5
Drop teaspoons of dough two inches apart on prepared baking sheets.
- 6
Bake for 12 minutes or until lightly browned. Let cool completely.
- 7
Beat all filling ingredients together in a large bowl until light and fluffy. Spread equal amounts of filling over half the cookies; top with remaining cookies.
- 8
Cover and refrigerate until ready to serve.
- 9
These cookies are very delicate. Keep refrigerated to keep them firm.
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