Ingredients
For the cookies:
• 1 cup all-purpose flour (or gluten-free 1:1 blend)
• ½ cup brown sugar
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• ¼ tsp nutmeg
• ¼ tsp ginger
• ½ cup (1 stick) unsalted butter, softened (or coconut oil)
• 1 egg
• 1 tsp vanilla extract
• 1 cup old-fashioned oats (gluten-free if needed)
• ½ cup grated carrots (about 1 medium)
• ¼ cup crushed pineapple, drained (optional, for moisture)
• ¼ cup chopped walnuts or pecans (optional)
For the cream filling:
• ½ cup (1 stick) unsalted butter, softened
• 2 cups powdered sugar
• 1–2 tbsp milk or cream
• 1 tsp vanilla extract
Instructions
- Make the cookies: In a bowl, whisk flour, brown sugar, baking soda, salt, cinnamon, nutmeg, and ginger.
- In another bowl, beat butter, egg, and vanilla until smooth. Gradually add dry ingredients, mixing until just combined.
- Fold in oats, carrots, pineapple (if using), and nuts. Chill dough 30 minutes (helps prevent spreading).
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop tablespoon-sized balls of dough and place on trays. Flatten slightly with your palm or the bottom of a glass.
- Bake 9–11 minutes, until edges are golden. Let cool completely on a wire rack.
Make the filling:
7. Beat butter until creamy. Gradually add powdered sugar, then milk and vanilla. Whip until light and fluffy.
8. Spread or pipe filling onto the flat side of half the cookies. Top with remaining cookies to make sandwiches.
✨ Perfect for lunchboxes, tea time, or as a fun twist on classic cream pies!
💡 Make ahead: Store assembled cookies in an airtight container at room temp for up to 5 days.
PREP TIME & NUTRITION :
Prep Time : 20 mins (includes chilling) , Cook Time : 10 mins , Total Time : 35 mins , Servings : 12 sandwiches , Calories : 240 , Net Carbs: 30g , Fats: 12g , Protein: 3g