Gluten-Free, Vegan Serves 16

Filling:

• 1 Tbsp Coconut Flour
• 4 oz Vegan Cream Cheese room temp
• 1 3/4 Cup Powdered Coconut Sugar
• 1 tsp Pure Vanilla

Cookies:

• 1 Cup Almond Flour
• 1/2 tsp Baking Soda
• 1 Cup Oat Flour
• 1/2 tsp Sea Salt
• 12 Tbsp Vegan Butter
• 1/2 Cup Coconut Sugar
• 1 Cup Brown Coconut Sugar Packed
• 1/4 Cup Applesauce
• 1 Flaxseed Egg
• 1/2 Cup Walnuts Chopped
• 1 Cup Carrots shredded
• 1/2 Cup Golden Raisins
• 1 Tbsp Pure Vanilla
• 1/2 Cup Pecans chopped
• 1 tsp cinnamon

Directions:

To prepare filling combine all ingredients into a bowl and blend until light and fluffy. Scoop 16 teaspoon-sized balls of icing onto a baking sheet with the non-stick option of choice. Place filling into the freezer for 1 hour. In the meantime preheat the oven to 350 degrees F. Line baking sheets with parchment paper (these cookies are very fragile and this is the easiest way to remove them). In a medium bowl combine flour, salt, and baking soda. Mix together well and set aside. In a large bowl, beet sugar and butter together with a mixer until well combined. Next add in applesauce, flaxseed egg, vanilla, and cinnamon. Mix until combined. Slowly mix in the dry ingredients until everything is incorporated. Fold in carrots, raisins, and nuts with a rubber spatula. 

Scoop 16 Tablespoons of dough out onto 2 cooking sheets place at least 3 inches apart. Flatten cookies with damp fingers. Place frozen filling into the center of each cookie. Top the filling with another scoop of dough using wet fingers to seal the filling in. Bake for 15-20 minutes or until the edges are golden brown. Let cookies cool completely on cooking sheets (do not move them when warm or the filling with break out).