Ingredients
For the Cookie Dough:
1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon salt
1 ½ cups grated carrots
1 cup rolled oats
1 large egg
½ cup unsalted butter, softened
½ cup brown sugar, packed
½ cup granulated sugar
1 teaspoon vanilla extract
For the Cream Cheese Filling:
4 ounces cream cheese, softened
Instructions
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Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or lightly grease it.
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Prepare the Cookie Dough: In a medium bowl, mix together flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
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Mix Wet Ingredients: In another bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes. Add egg and vanilla extract, mixing until fully incorporated.
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Combine the Dry and Wet Ingredients: Stir in grated carrots and oats, then gradually add dry ingredients, mixing until just combined.
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Stuff the Cookies: Scoop 1 tablespoon of dough, flatten it in your palm, and place a teaspoon of softened cream cheese in the center. Top with another tablespoon of dough, sealing the edges around the cream cheese.
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Bake the Cookies: Place the filled dough balls on the prepared baking sheet and bake for 10-12 minutes, or until golden brown around the edges. Let them cool for 5 minutes before transferring to a wire rack.
Notes
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Add-ins: You can add chopped walnuts or pecans for a nutty crunch, or stir in some raisins for extra sweetness.
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Vegan Option: Swap the butter with dairy-free butter and use a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water). Use a vegan cream cheese alternative for the filling.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
