Ingredients:

  • 1.5 cups finely grated carrots, patted dry
  • 0.25 cup crushed pineapple, canned in juice and well-drained
  • 1.5 cups whole wheat pastry flour
  • 1 cup old-fashioned rolled oats
  • 0.5 cup coconut sugar
  • 0.5 cup creamy almond butter
  • 1 large egg, room temperature
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 1.5 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp ground nutmeg
  • 0.5 tsp sea salt
  • 0.25 cup chopped walnuts
  • 4 oz Neufchâtel cream cheese, softened
  • 2 tbsp plain Greek yogurt
  • 2 tbsp maple syrup
  • 0.5 tsp pure vanilla extract

Instructions:

  1. Finely grate the carrots and squeeze in a kitchen towel to remove excess moisture. Drain the crushed pineapple in a fine-mesh sieve, pressing firmly to remove liquid.
  2. In a small bowl, whisk together the Neufchâtel, Greek yogurt, maple syrup, and vanilla. Drop 16 teaspoon-sized dollops onto a parchment-lined plate and freeze for 20 minutes.
  3. In a medium bowl, whisk together the whole wheat pastry flour, oats, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt.
  4. In a large bowl, cream together the almond butter and coconut sugar. Beat in the egg, then fold in the prepared carrots and pineapple.
  5. Gradually stir the dry ingredients into the wet ingredients until just combined. Fold in the walnuts. Chill the dough in the refrigerator for 30 minutes.
  6. Preheat oven to 350°F (175°C). Scoop 1.5 tablespoons of dough, flatten it, place a frozen cream cheese dollop in the center, and wrap the dough around it to seal. Place on prepared baking sheets.
  7. Bake for 12 minutes until edges are set. Allow to cool on the baking sheet for 10 minutes before moving to a wire rack.