Carrot Cake Cookie Sandwiches

So, today, I am throwing calories out the window…these little confections might not be the most figure flattering thing out there, but really they pack a pretty nutritious punch!

On Saturday, Gavin and I had a lazy, absolutely wonderful day.  It was sunny and 70 and we took full advantage of it.  As I said before, our friend Rich lets us use his lovely kitchen when he is out of town, or really any time I want to cook on something besides a hot plate!  So, Rich is in Aspen for 2 weeks and we have been taking full advantage of his kitchen and beautiful outdoor living spaces.  Saturday started with a nice long run to meet Gavin for brunch at Bakeshop and ended with an afternoon of cooking and baking and sitting on Rich’s back porch enjoying the evening!

One of our Saturday culinary adventures was Carrot Cake Cookie sandwiches.  Our friend Zach left for South Africa on Monday and I decided that he needed a tasty treat for his 16 hour flight.  He absolutely loves carrots and peanut butter.  During our trip to Cambodia, he probably ate carrots and peanut butter for lunch every other day.  So, I decided to blend his two favorite things together in the form of a handy, easy to eat on an air plane, sandwich.

These cookies are really the perfect snack when are craving something sweet.  They pack all of the vitamin A of carrots, all of the whole grains of oats, and all of the protein and “good fats” of peanut butter.  This recipe can be easily modified by switching out the butter for greek yogurt (add even more protein), the white flour for whole wheat, and the white sugar for honey.  Then, they would be a super healthy (not quite as moist) snack!

Carrot Cake Cookie Sandwiches

1/2 cup packed light-brown sugar
1/2 cup granulated sugar
1/2 stick unsalted butter, room temperature
1 large eggs
1/2 teaspoon pure vanilla extract
1 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 cups old-fashioned rolled oats
1 cups finely grated carrots

12 teaspoons of creamy natural peanut butter

In a large bowl combine brown and white sugar and softened butter.  Beat until light and fluffy.  Add the egg and vanilla and beat on medium speed until well combined.

In another large bowl, combined flour, baking soda, baking powder, salt, cinnamon, nutmeg and ginger and fluff with a fork until well combined.  Gradually add the flour mixture to the butter mixture and mix well.

Add the oats and carrots…stir until combined and then chill for an hour.

Preheat the oven to 350 degrees and line a cookie sheet with foil and spray with cooking spray.  Using a teaspoon, place little collops of dough 2 inches apart and back for about 12 minutes.  Cool the cookies completely on a wire rack.

Once the cookies are completely cool, gently spread 1 teaspoon of peanut butter on one cookie and then make a sandwich with a second cookie.

Store in a well sealed tupperware.  Makes 12 sandwiches.