This recipe was adapted from Carrot-Cake Cookies on marthastewart.com. Pictured in the photo is a beautiful gift I received from my friend Bridget, a Belleek Celtic mug. Photos shot with my Canon 5D Mark III.
When I grew up, every Easter morning I remember coming down the stairs, the morning sun streaming through the trees and coming in through the front bay window. My Mother was almost always in the kitchen with a smile on her face because she knew there was just one thing I couldn’t wait to do – find all the painted eggs she hid in the house. One of the best parts of my Easter egg hunt was when I found all the eggs and was allowed to open the front door. That’s where I’d always find my prize – a big Easter basket with a pastel-colored bow (usually yellow), filled with things like candies and a stuffed and very soft stuffed animal rabbit. I still have a Ty rabbit she gave me, and on the tag it says: “Love, E. Bunny.”
I can’t remember how long the egg hunting tradition carried on for my Mother and I but I may remember finding eggs when I was in my twenties – you can never get too old for stuff like that, especially when your mother or any loved one enjoys it so much!
Enjoy these Spring-inspired Low-FODMAP Cream Filled Carrot Cake Cookies. If you have little ones what might be fun is to give them the task of spreading the filling in between the cookies. You could even take a little bit of the filling and mix in different colors of pastel food coloring to make these even more festive.
These cookies are great with decaf green tea and can also be frozen to enjoy at a later date.
For the Cream Cheese Filling
- 2 ounces lactose-free cream cheese (from a bar not whipped), room temperature
- 2 ounces unsalted butter, room temperature
- 1/4 cup confectioners’ sugar
- 1 teaspoon fresh lemon juice
For the Cookies
- 1/2 cup (1 stick) unsalted butter, melted
- 1/2 cup packed light-brown sugar
- 1/4 cup turbinado sugar
- 1 large egg
- 3/4 cup gluten-free all-purpose flour (without FODMAPs)
- 1 teaspoon cracked ginger
- 1/2 teaspoon Himalayan pink rock salt
- 1 cup gluten-free rolled oats
- 3/4 cup packed, finely grated, carrots (about 4-5 large carrots)
- 1/3 cup dried cranberries, no sugar added
Preheat oven to 350°F.
Make filling: With an electric stand mixer (or electric hand mixer), beat cream cheese and butter until smooth. Add sugar and lemon juice; beat until combined. Cover; chill until firm, at least 30 minutes.
Whole frosting is chilling, make cookies: In the bowl of your stand electric mixer, whisk together butter, sugars, and egg. In a medium bowl, whisk together flour, ginger, and salt. Add flour mixture to butter mixture; stir until combined. Mix in oats, carrots, and cranberries.
Drop dough by level tablespoons, 2 inches apart, onto prepared baking sheets. Flatten balls of dough gently with the palm of your hand. Bake for 16 to 18 minutes. Transfer cookies to a wire rack to cool.
Once cooled, turn half of the cookies over, bottom side up; add about 1 teaspoon chilled cream-cheese filling. Top with remaining cookies, pressing gently to spread filling to edges. Serve immediately.
Looking for help on the low-FODMAP diet? Ask me about my nutritional coaching services by contacting me here.
Be good to yourself and your gut!