Carrot cake cookies
Coconut cream filling
1Preheat oven to 325 degrees F, and line 2 baking trays with parchment paper (I used one large and one smaller tray).
2In a large bowl, add protein powder, gluten free flour, baking soda + powder, cinnamon, allspice, ginger, coconut sugar + 1 tsp coconut nectar (optional).
3In a smaller bowl, add wet ingredients: flax egg, vanilla extract, shredded carrot, applesauce, and unsweetened almond milk.
4Add wet ingredients into dry, and stir. Once there is no dry flour remaining, you know you're in the clear! If you still have extra flour, add a liiiittle more almond milk (but that shouldn't be necessary).
5Scoop the dough into about 1/1.5 tablespoon increments, and press down gently with a fork or spatula onto the parchment paper baking trays. Repeat until no batter remains.
6Bake in oven for 30-35 minutes. Cookies should be soft, but not gooey - depending on how exact your oven temp is, I’d keep them in for longer rather than shorter. These cookies are supposed to be really nice and chewy though 🙂
7Once cookies are out of the oven & cooling off, make the filling! I simply added the ingredients in a regular bowl, stirred quickly with a whisk, then spread evenly onto the cookies with a knife. However, if you have a small food processor I think that would work well too. If you want the cream filling to be less thick, I'd add almond milk gradually by the teaspoon until you reach your desired consistency. Try adding in some crumbled walnuts and/or coconut flakes too - SO GOOD!
8Spread filling onto the bottom of 10 cookies (I eyeballed measurements for this step) and press the remaining cookies on top. Sprinkle some cinnamon/sugar/carrots on top, and that's it!