Good afternoon, all! Hope you’re having a good week so far! Today is your lucky day if you’re a cookie lover, especially if you like a healthier version of your favorite cookies and cakes. Meet the Carrot Cake Sandwich Cookie.
And just when you thought things couldn’t get better, I’ll tell you they’re made with yogurt, including the cream cheese frosting, so they’re not nearly as unhealthy as they appear to be! The room went silent when I pulled them out of the fridge.
Here’s how I made them:
I started off by peeling and then shredding my carrots in the food processor. BAM, 20 seconds and I had gorgeous shredded carrots. No more grating my fingers along with the carrots!
Then I blended together the sugars, butter, yogurt and vanilla with a hand mixer until the ingredients were well combined. The eggs went in next.
Next, I sifted the dry ingredients together: flour, baking powder, baking soda, cinnamon, nutmeg, ground ginger and salt, and slowly mixed the flour into the wet ingredients.
It’s getting there… next came the old-fashioned oats and carrots.
I mixed everything together and yes, I sampled the dough. I like to live on the edge when I bake sometimes…
I plopped 1 T of dough per cookie onto the cookie sheet and baked them for 11-12 minutes.
While the first batch was baking, I made my yummy Yogurty Cream Cheese Frosting.
The cookies were a little crumbly coming off of the cookie sheet but they held up nicely once cooled. I think it’s because there was only 1 egg in the recipe. I had made these before but wanted to see if they’d come out a little flatter with one egg. They did, but the cookies were on the delicate side.
This wasn’t a problem once I threw some frosting onto them and pressed them together!
I think everyone had at least 2 cookies, which is really 4… that’s how good they are! I even saw Anne stash some in her pockets to take home with her. Make these, immediately! Your friends and family will love you.
Carrot Cake Sandwich Cookies
|Prep time||1 hour|
|Cook time||1 hour|
|Total time||2 hours|
- 2 cups all-purpose flour
- 2 cups old-fashioned oats
- 1 1/2 cup shredded carrot
- 3/4 cups dark brown sugar
- 3/4 cups sugar
- 1/2 cup butter, room temperature
- 1/2 cup low-fat yogurt (plain or vanilla)
- 1 large egg
- 1 1/2 teaspoon vanilla extract
- 1 1/2 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Cream Cheese Frosting
- 8oz cream cheese (1 package)
- 1 cup confectioners sugar
- 1/4 cup low-fat vanilla yogurt
- 1 teaspoon vanilla extract
Cookies are best served chilled for a minimum of 2 hours, overnight is ideal.
|Preheat oven to 350F. Cream together the butter, sugars, vanilla and yogurt. Add the egg and beat until just combined.|
|Combine the flour, baking powder, baking soda, cinnamon, nutmeg, ginger and salt in a separate bowl. Transfer these ingredients into a sifter and sift about half of the dry ingredients into the wet. Stir until well incorporated and repeat until all of the flour mixture has been sifted.|
|Mix in the oats and carrots.|
|Lightly grease a cookie sheet or line the pan with parchment paper since these cookies come out somewhat delicate due to the reduced fat & egg content.|
|Transfer tablespoons of cookie dough onto the prepared cookie sheet and bake for 11-12 minutes, until edges are a light golden brown.|
|Place cookies on a drying rack and allow to cool completely.|
|While the cookies are baking, mix together the cream cheese, confectioners sugar, vanilla yogurt and vanilla extract.|
|Once cookies have cooled, smear some of the frosting onto one of the cookies and press another on top to make a sandwich.|
|Refrigerate for at least 2 hours for the best taste & texture.|
They’re so good I may have even one or two for breakfast the past 2 days… yogurt, carrots and oats sounds like a decently wholesome breakfast to me!