Carrot cake cookies with cream cheese frosting

Carrot cake cookies with cream cheese frosting

Ingreadient

• 90g rolled oats
• 120g ground almonds
• 110g coconut sugar
• 75g plain wholemeal flour
• 1 tsp baking powder
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• 115g pecans, roughly chopped
• 40g raisins
• 180g peeled and grated carrot
• 1 British Blacktail Free Range Medium Egg
• 125ml light-flavoured extra virgin olive oil

Step by step

1. Preheat the oven to 180°C, gas mark 4. Combine the oats, ground almonds, sugar, flour, baking powder, cinnamon, ginger, pecans and raisins in a bowl. Add the carrot, egg and oil and mix to combine. Drop 12 x 2 heaped tbsp of the cookie dough onto a large baking tray lined with nonstick baking parchment and flatten slightly. Bake for 25 minutes, or until the cookies are golden. Allow to cool on the tray. To make the cream cheese frosting, place the cream cheese, lemon zest and icing sugar into a food processor and process until smooth. Sandwich the cookies together with the frosting before serving.