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  • 1 Cup(s) Whole Wheat Flour
  • 1 Cup(s) Quaker® Oats
  • 1/2 Teaspoon(s) Baking Soda
  • 1/2 Teaspoon(s) Baking Powder
  • 1 Teaspoon(s) pumpkin pie spice
  • 1/2 Teaspoon(s) Cinnamon
  • 1/4 Cup(s) coconut oil- melted (or canola oil)
  • 1/3 Cup(s) applesauce
  • 1/4 Cup(s) brown sugar
  • 2 Tablespoon(s) white sugar
  • 1 Cup(s) finely shredded carrots
  • 1/2 Cup(s) raisins
  • 1/4 Teaspoon(s) Salt
  • 1 Tablespoon(s) ground flax meal
  • 1 Teaspoon(s) Vanilla extract
  • 6 Ounce(s) light cream cheese
  • 2 Tablespoon(s) maple or agave syrup
  • 1/2 Teaspoon(s) vanilla
  • 1 Egg(s)

Cooking Instructions

Combine flour, baking powder, baking soda, salt, spices, flax meal, and oats. Mix sugars, oil, applesauce, 1 tsp vanilla, egg, carrots and raisins in a separate bowl and combine with the dry ingredients. Drop by spoonfuls onto a greased cookie sheet. Press the dough out to flatten so they are easier to make into sandwiches later. Bake in an oven preheated to 350 degrees for 10-12 minutes. I always tend to undercook my cookies so they stay soft longer. While cooking, mix the filling by mixing cream cheese, syrup and 1/2 tsp vanilla. After the cookies are cooked, let them sit for a few minutes then remove from the tray to a cooling rack. When cool, fill the cookies by spreading the cream cheese filling on the flat side of the cookie- put 2 together to make a sandwich. These can be made ahead, wrapped and chilled for several days.


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