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Oatmeal Breakfast Cookies Makes 18 sandwiches • 1 c. whole-wheat flour • 1 c. oats • ½ tsp. baking powder • ½ tsp. baking soda • ½ tsp. cinnamon


• 1 tsp. pumpkin pie spice


• 1 tbsp. ground flax • ¼ tsp. salt • ¼ c. oil • ⅓ c. applesauce • 2 tbsp. sugar • ¼ c. brown sugar


• 1½ tsp. vanilla extract, divided


• 1 egg


• 1 c. carrots, finely shredded


• ½ c. raisins • 6 oz. light cream cheese • 2 tbsp. maple syrup


Preheat oven to 350° F.


Combine flour, oats, baking powder, baking soda, spices, ground flax, and salt. In a separate bowl, combine oil, applesauce, sugars, 1 tsp. vanilla, egg, carrots, and raisins. Mix wet ingredients into flour mixture.


Drop batter by spoonful onto a greased cookie sheet and press slightly to flatten. Bake 10–12 minutes. Cool on cookie sheet 2 minutes, then transfer cookies to a wire rack and cool completely.


Stir together cream cheese, maple syrup, and remaining ½ tsp vanilla. Spread cream cheese mixture on bottom of half the cookies. Top each with a second cookie. To store, wrap in plastic wrap and chill in refrigerator.


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