Carrot Oatmeal Cream Pies
May 17, 2021 20:36:54 GMT -5
Post by maybetoday on May 17, 2021 20:36:54 GMT -5
Carrot Oatmeal Cream Pies
Prep Time: 10 minutesCook Time: 12 minuteschilling time: 1 hourTotal Time: 22 minutes Servings: 6 sandwiches
Ingredients
Cookie Dough
▢1 cup grated carrots
▢½ cup raisins
▢1 cup old fashioned oats
▢¾ cup whole wheat flour
▢1 ½ tsp baking powder
▢1 ½ tsp cinnamon
▢Pinch of salt
▢2 Tbsp coconut oil-melted and cooled
▢1 egg
▢1 teaspoon vanilla
▢¼ cup honey or agave
▢¼ cup maple syrup
Icing
▢1 package room temp cream cheese cut into cubes
▢¼ cup coconut milk
▢2 cups powdered sugar
▢2 Tbsp lemon juice
▢1 Tbsp lemon zest
▢1 Tbsp vanilla extract
Instructions
Cookie Dough
In medium bowl stir together sifted flour, oats, baking powder, cinnamon and salt.
In a separate smaller bowl whisk egg, vanilla, and coconut oil until thoroughly combined.
Pour wet ingredients into flour mixture and stir to create cookie dough.
Fold in carrots and raisins.
Cover bowl with plastic wrap and set in fridge to chill for 1 hour to set. Chilling allows oats to absorb moisture and create a better rise.
Line two baking sheets with parchment paper.
Using an ice cream scoop plop balls of cookie dough onto pan spacing 1.5-2 inches apart.
Next take your fingers and gently press cookie balls down slightly to form a cookie shape. (don't over flatten)
Bake at 350 F for 12-14 minutes until slightly golden on edges.
Cool completely before icing.
Icing
Combine all ingredients into a clean stand mixer bowl.
On medium with whisk attachment, whip until creamy.
Can add more powdered sugar or coconut milk for desired consistency.
Make Pies
Take a piping bag and fill with frosting. Trim just the tip of off your bag with scissors.
Flip one cookie upside down. Begin piping in the center and spiral slowly outward until entire face of cookie is covered.
Place second cookie on top of icing to create sandwich.
Notes
Store cookies in the fridge for up to 2 weeks. Freeze individually by wrapping twice with plastic wrap and once with aluminum foil
link
Prep Time: 10 minutesCook Time: 12 minuteschilling time: 1 hourTotal Time: 22 minutes Servings: 6 sandwiches
Ingredients
Cookie Dough
▢1 cup grated carrots
▢½ cup raisins
▢1 cup old fashioned oats
▢¾ cup whole wheat flour
▢1 ½ tsp baking powder
▢1 ½ tsp cinnamon
▢Pinch of salt
▢2 Tbsp coconut oil-melted and cooled
▢1 egg
▢1 teaspoon vanilla
▢¼ cup honey or agave
▢¼ cup maple syrup
Icing
▢1 package room temp cream cheese cut into cubes
▢¼ cup coconut milk
▢2 cups powdered sugar
▢2 Tbsp lemon juice
▢1 Tbsp lemon zest
▢1 Tbsp vanilla extract
Instructions
Cookie Dough
In medium bowl stir together sifted flour, oats, baking powder, cinnamon and salt.
In a separate smaller bowl whisk egg, vanilla, and coconut oil until thoroughly combined.
Pour wet ingredients into flour mixture and stir to create cookie dough.
Fold in carrots and raisins.
Cover bowl with plastic wrap and set in fridge to chill for 1 hour to set. Chilling allows oats to absorb moisture and create a better rise.
Line two baking sheets with parchment paper.
Using an ice cream scoop plop balls of cookie dough onto pan spacing 1.5-2 inches apart.
Next take your fingers and gently press cookie balls down slightly to form a cookie shape. (don't over flatten)
Bake at 350 F for 12-14 minutes until slightly golden on edges.
Cool completely before icing.
Icing
Combine all ingredients into a clean stand mixer bowl.
On medium with whisk attachment, whip until creamy.
Can add more powdered sugar or coconut milk for desired consistency.
Make Pies
Take a piping bag and fill with frosting. Trim just the tip of off your bag with scissors.
Flip one cookie upside down. Begin piping in the center and spiral slowly outward until entire face of cookie is covered.
Place second cookie on top of icing to create sandwich.
Notes
Store cookies in the fridge for up to 2 weeks. Freeze individually by wrapping twice with plastic wrap and once with aluminum foil
link
