Carrot Cake Thumbprint Cookies

By At Home Cooking Adventure

Ingredients

3/4 cup (90g) all-purpose flour
1 ½ cup (150g) oats
1 ¼ tsp (5g) baking powder
1/2 tsp (3g) salt
1 tsp (3g) cinnamon
1/4 tsp (1g) nutmeg
1/2 cup (113g) unsalted butter (, at room temperature)
1/4 cup (50g) brown sugar
1/2 cup (100g) sugar
2 eggs
1 tsp (5ml) vanilla extract
1 medium carrot, about 2.5 oz (70g) (, grated)
1/2 cup walnuts ( ,toasted and chopped)
8 oz (230g) cream cheese
1 ½ tbsp (30g) honey
1/2 tsp (3g) vanilla extract

Prep Time20mins
Cook Time10mins
Servings25

Instructions

Preheat the oven to 350F (180C). Line baking sheets with parchment paper.

In a medium-sized bowl, whisk together the flour, oats, baking powder salt, cinnamon and nutmeg. Set aside.

In a large bowl mix butter with both sugars until light and creamy. Add eggs one at a time. Add vanilla extract and mix to combine.

Gradually incorporate the flour and oat mixture, the grated carrot and toasted walnuts.

Using your ice cream scoop take equal portions of dough, about 1 inch (2.5 cm) balls. Place on the prepared baking sheet. Repeat with remaining dough, keeping 2 inches (5cm) space between cookies.

Use your thumb or ½ tsp to make an indentation into the center of each cookie.

Bake for 10-11 minutes until slightly golden at the edges. While still warm press the center of the cookies as much as needed.

Cool on baking sheets for 5-10 minutes. Remove to the cooling rack to cool completely.

While they cool, prepare the cream cheese frosting.

Mix the cream cheese with honey and vanilla extract until well combined.

Fill the cookies with cream cheese frosting and dust with cinnamon powder. Enjoy!