Post by Loupy on Oct 7, 2017 19:27:59 GMT -7
MINI CARROT CAKE COOKIE BITES WITH CREAM CHEESE FILLING (LC, SF, THM-S)
From: Taryn @ joyfilledeats.com/mini-carrot-cake-cookie-bites/
If you are like me and love teeny tiny one bite desserts these will be right up your alley. My Mini Carrot Cake Cookie Bites with Cream Cheese Filling are bursting with flavor in each little cookie.
The cookie itself is not overly sweet. Most of the sweetness comes from the icing. If you decide to skip the icing, for whatever reason, I would suggest increasing the sweetener amount in the cookie.
In case you were wondering I did end up stacking these successfully with parchment paper between them. The icing got a little smushed but still looked ok and they still tasted great.
My original batch made about 80 cookies. I decided to scale down for you guys because 80 seemed like a few too many. But if you want to double this recipe to get 80 cookies go for it. It would be perfect if you need to bring a lot to a cookie exchange or big party.
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Makes: 40 cookies
Ingredients
Cookie Ingredients:
2 cups almonds
1/4 cup Trim Healthy Mama Gentle Sweet (or my sweetener)
2 oz half and half
2 tbsp butter
2 egg whites
1 tsp cinnamon
1 tsp baking powder
3/4 cup shredded carrots
1/2 cup coconut flakes
Cream Cheese Filling:
4 oz cream cheese
6 tbsp Trim Healthy Mama Gentle Sweet (or my sweetener), finely ground
2 tbsp butter
1 tsp half and half
1/2 tsp vanilla
Instructions
Preheat oven to 350.
Line two large cookie sheets with parchment paper.
Process the almonds in a food processor until they start to break down into a nut butter.
Stop the machine and scrape the sides down as needed.
Add the sweetener, half and half, butter, egg whites, cinnamon, and baking powder.
Process until smooth.
Stir in the carrots and coconut flakes.
Using a small cookie scoop make about 40 cookies.
Bake for 15 minutes or until firm to the touch and golden around the edges.
Cool completely.
Meanwhile, cream together the filling ingredients with an electric mixer until smooth.
Put into a piping bag with a small round or star tip.
Press the tip halfway down into the center of each cookie.
Gently fill with the icing and then swirl on top.
Nutritional Information
Calories: 123
Total Fat: 11g
Sat Fat: 4g
Cholesterol: 16mg
Sodium: 66mg
Carbs: 5g
Fiber: 2g
Sugar: 1g
Protein: 4g
From: Taryn @ joyfilledeats.com/mini-carrot-cake-cookie-bites/
If you are like me and love teeny tiny one bite desserts these will be right up your alley. My Mini Carrot Cake Cookie Bites with Cream Cheese Filling are bursting with flavor in each little cookie.
The cookie itself is not overly sweet. Most of the sweetness comes from the icing. If you decide to skip the icing, for whatever reason, I would suggest increasing the sweetener amount in the cookie.
In case you were wondering I did end up stacking these successfully with parchment paper between them. The icing got a little smushed but still looked ok and they still tasted great.
My original batch made about 80 cookies. I decided to scale down for you guys because 80 seemed like a few too many. But if you want to double this recipe to get 80 cookies go for it. It would be perfect if you need to bring a lot to a cookie exchange or big party.
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Makes: 40 cookies
Ingredients
Cookie Ingredients:
2 cups almonds
1/4 cup Trim Healthy Mama Gentle Sweet (or my sweetener)
2 oz half and half
2 tbsp butter
2 egg whites
1 tsp cinnamon
1 tsp baking powder
3/4 cup shredded carrots
1/2 cup coconut flakes
Cream Cheese Filling:
4 oz cream cheese
6 tbsp Trim Healthy Mama Gentle Sweet (or my sweetener), finely ground
2 tbsp butter
1 tsp half and half
1/2 tsp vanilla
Instructions
Preheat oven to 350.
Line two large cookie sheets with parchment paper.
Process the almonds in a food processor until they start to break down into a nut butter.
Stop the machine and scrape the sides down as needed.
Add the sweetener, half and half, butter, egg whites, cinnamon, and baking powder.
Process until smooth.
Stir in the carrots and coconut flakes.
Using a small cookie scoop make about 40 cookies.
Bake for 15 minutes or until firm to the touch and golden around the edges.
Cool completely.
Meanwhile, cream together the filling ingredients with an electric mixer until smooth.
Put into a piping bag with a small round or star tip.
Press the tip halfway down into the center of each cookie.
Gently fill with the icing and then swirl on top.
Nutritional Information
Calories: 123
Total Fat: 11g
Sat Fat: 4g
Cholesterol: 16mg
Sodium: 66mg
Carbs: 5g
Fiber: 2g
Sugar: 1g
Protein: 4g
