Carrot Cake Oatmeal Pie Cream Cookies

Ingredients

Cookies

2 cups bulk quick cooking oats

1 ½ cups (170g) Bob’s Red Mill whole wheat flour

4 tsp. apple pie spice, recipe follows

1 Tbsp. Rumford baking powder

1 tsp. kosher salt

4 Tbsp. Organic Valley unsalted butter, melted and cooled

2 Farmers Hen House large eggs, room temperature

2 tsp. Frontier Co-op vanilla extract

1 cup Field Day Organic maple syrup

1 1/2 cup shredded organic carrots, squeezed

Cream Cheese Buttercream

4 oz. Organic Valley cream cheese, softened

4 oz. Organic Valley unsalted butter, softened

1-2 Tbsp. Boykin Apiaries honey

½ lb. Wholesome powdered sugar

½ tsp. Frontier Co-op vanilla

Pinch of salt

Preparation

To make your cookies

Step 1

In a small/medium size bowl, whisk together the oats, flour, apple pie spice, baking powder, and kosher salt. Set aside.

Step 2

In a medium size bowl, add your cooled butter, egg, vanilla extract, and maple syrup. Whisk to combine. Add your dry ingredients and whisk until just combined.

Step 3

Fold in your shredded carrots

Step 4

Place in the refrigerator for 1 – 2 hours to chill.

Step 5

Preheat oven to 325. Line a baking sheet with a silicone mat or parchment paper.

Step 6

Using a tablespoon, portion out cookies, spacing 2 inches apart. They will be wet. Spray your tablespoon and your hands with a bit of cooking spray and roll out, slightly press out to flatten.

Step 7

Bake for 9-11 minutes. Cool on pan for 10 minutes before moving to a wire rack.

To make your cream cheese buttercream

Step 8

In a stand mixer, add your cream cheese and butter. Turn on and mix until thoroughly combined.

Step 9

Next, mix in your honey and a pinch of salt.

Step 10

With the mixer running slowly, add in your powdered sugar a little at a time until completely incorporated. Stop and scrape down the sides as needed. Taste and adjust.