- Almond Flour
- Original Almondmilk
- Whole Natural Almonds
- Shelf Stable Original Almondmilk
- Cook Time
- 30 Minutes
Preheat oven to 375°F.
Line two baking sheets with parchment paper.
Beat together butter, sugars, eggs and extract until creamy.
Stir in almond flour, oats, baking soda, salt and nutmeg until well mixed, then stir in carrots.
Drop teaspoons of dough two inches apart on prepared baking sheets.
Bake for 12 minutes or until lightly browned. Let cool completely.
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.
Cover and refrigerate until ready to serve.
These cookies are very delicate. Keep refrigerated to keep them firm.