Carrot Cake Oatmeal Cookie Cake
"Complete with cream cheese frosting, this oversized oatmeal cookie tastes just like carrot cake! It’s soft, chewy, warm, cozy, and everything a cookie should be. Store any leftovers in an airtight container in the refrigerator for up to 3 days—if they last that long!..."
INGREDIENTS
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for the cookie
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1 c (98g) instant oats (measured correctly & gluten-free if necessary)
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3/4 c (90g) whole wheat or gluten-free* flour (measured correctly)
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1 1/2 tsp (5g) baking powder
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1 1/2 tsp (3g) ground cinnamon
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⅛ tsp (1g) salt
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2 tbsp (28g) coconut oil or unsalted butter, melted and cooled slightly
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1 large egg, room temperature
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1 tsp (5mL) vanilla extract
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1/2 c (120mL) maple syrup
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3/4 c (68g) grated carrots (about 2 smallish medium, peeled first)
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for the frosting
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1/2 c (120g) plain nonfat Greek yogurt
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4 oz fat-free cream cheese (half of one block)
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1 serving (7g) fat-free, sugar-free instant cheesecake pudding mix
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2 tbsp (3g) granulated sucralose (or other sweetener, to taste)
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