Stuffed Carrot Cake Cookie Sandwiches

Instructions

Step 1: Preheat the oven to 350°F and line baking sheets with parchment paper.

Step 2: In a medium bowl, whisk together the flour, oats, baking soda, baking powder, salt, cinnamon, and nutmeg.

Step 3: In a large bowl, beat the butter, brown sugar, and granulated sugar until creamy.

Step 4: Add the egg and vanilla extract and mix until combined.

Step 5: Stir in the shredded carrots, chopped pecans, and shredded coconut.

Step 6: Gradually add the dry ingredients to the wet mixture and stir until a soft dough forms.

Step 7: Scoop cookie dough onto the prepared baking sheets, spacing them evenly apart.

Step 8: Bake for 10 to 12 minutes until the cookies are golden around the edges.

Step 9: Allow the cookies to cool completely on a wire rack.

Step 10: To make the filling, beat the cream cheese and butter until smooth.

Step 11: Gradually add the powdered sugar and vanilla extract and beat until creamy.

Step 12: Spread or pipe the cream cheese filling onto the flat side of one cookie and top with another cookie to form a sandwich.

Step 13: Chill the cookie sandwiches for 15 to 20 minutes before serving for the best texture.

Storage and Reheating Tips

Store the cookie sandwiches in an airtight container in the refrigerator for up to 5 days.

For longer storage, freeze the assembled cookie sandwiches for up to 2 months.

Allow chilled cookies to sit at room temperature for a few minutes before serving for the softest texture and best flavor.