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Proudly Australian

Stuffed Carrot Cake Cookies

You can find more sugar-free recipes like this one and more over on our blog or check out Natvia's archive of dessert videos over at Healthy Treats!

Makes 14 cookies

Ingredients

140 g cream cheese

0.5 teaspoon vanilla extract

350 g plain flour, plus extra for dusting your hands

0.5 teaspoon baking powder

1 teaspoon ground cinnamon

1 teaspoon mixed spice

140 g butter, softened

1 Zest of 1 orange

0.75 cup Natvia

1 egg

200 g carrot finely grated

0.33 cup sultanas

0.33 cup walnuts

Method

  1. Preheat the oven to 200C or 180C fan forced.
  2. Mix together the cream cheese and the vanilla extract and then chill for 30 mins.
  3. Beat butter and Natvia together until creamy, add the egg and carrot, followed by the dry ingredients: flour, baking powder, and spices. Mix into a cookie dough.
  4. Divide the cookie dough into 12-14 balls. Flatten the balls with your palm to make small circles and add 1 tsp of the cream cheese mixture to the centre. Cover with dough and seal the cream cheese by rolling back into a ball. Make sure the filling is not leaking out. Flatten them slightly.
  5. Chill for 30 mins in the fridge to set.
  6. Bake the cookies for 20 mins until golden. Cool on the tray for 10-15 mins, then transfer to wire racks to cool completely.
  7. Sprinkle with the walnuts and orange zest to serve.

WATCH THE VIDEO

No nutritional info supplied
AFTERNOON TEA, CARROT, CARROT CAKE, COOKIES, KIDS TREATS, LUNCH BOX TREATS

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