Ingredients
For the cookie:
240 gr AP flour
150 gr white sugar
150 gr brown sugar
270 gr rolled oats
4 gr baking soda
2 gr baking powder
3 gr salt
2 gr cinnamon powder
1 gr cardamom powder
1 gr clove powder
½ nutmeg, grated
2 pasture raised eggs, room temperature
120 gr olive oil
5 gr vanilla paste
6 carrots, grated
For the filling:
120 gr heavy cream, cold
115 gr labaneh or cream cheese
5 gr vanilla paste
Tools
Bowls
Whisk
Spatula
Cookie cutter
Scale
Baking tray
Parchment paper
Piping bag
tbsp
Directions
Step 1
Preheat the oven to 350F or 180C.
Step 2
In a bowl combine the dry ingredients: flour, white sugar, brown sugar, rolled oats, baking soda, baking powder, salt, cinnamon powder, ginger powder, clove powder, and nutmeg. Mix and set aside.
240 gr AP flour
150 gr white sugar
150 gr brown sugar
270 gr rolled oats
4 gr baking soda
2 gr baking powder
3 gr salt
2 gr cinnamon powder
1 gr cardamom powder
1 gr clove powder
½ nutmeg, grated
Step 3
Grate the carrots finely. Add them to a bowl with olive oil, vanilla paste and eggs. Mix until homogenous.
2 pasture raised eggs, room temperature
120 gr olive oil
5 gr vanilla paste
6 carrots, grated
Step 4
Pour the wet mix into the dry mix, and fold until fully combined.
Step 5
Scoop ping pong size pieces batter and place 2-3 inches apart on a baking tray lined with a parchment paper.
Step 6
Bake for 10-12 min, you should expect them to spread widely. While baking prepare the filling.
Step 7
In a bowl, whip the heavy cream with vanilla paste. Once whipped, add the labaneh cheese and fold it in. Mix until combined and smooth. Transfer to a piping bag.
120 gr heavy cream, cold
115 gr labaneh or cream cheese
5 gr vanilla paste
Step 8
Once the cookies cool down completely pipe the filling on the bottom part of one cookie and close into a cookie sandwich with additional cookie.
Step 9
YASSS!
