1/2cupwhole wheat pastry flour or whole wheat flour
1 1/4teaspoonsground cinnamon
1/2teaspoonbaking soda
1/2teaspoonbaking powder
Coarse salt
1 1/2sticks unsalted butter, room temperature
1/2cupgranulated sugar
1/2cuppacked light-brown sugar
1large egg
1/2teaspoonpure vanilla extract
1cupfinely grated carrot
1cupold-fashioned rolled oats
1/2cupchopped toasted walnuts (see how to toast walnuts here)
8ouncescream cheese, room temperature
1cupconfectioners' sugar, sifted
Instructions
Preheat oven to 350 degrees. Sift flours, cinnamon, baking soda, baking powder, and 1/4 teaspoon salt into a bowl. Beat 1 stick butter and the sugars until pale and fluffy. Beat in egg and vanilla.
Beat flour mixture into butter mixture. Mix in carrot, oats, and walnuts. Refrigerate until firm, about 1 hour.
Using a 1 1/2-inch spring-loaded cookie scoop (about 2 tablespoons), drop dough onto parchment-lined baking sheets, spacing about 2 inches apart. Bake until edges are golden, about 17 minutes. Let cool on a wire rack.
Beat together remaining 1/2 stick butter, the cream cheese, and confectioners' sugar until smooth. Spread 1 heaping tablespoon filling onto the flat side of 1 cookie, and sandwich with another cookie. Repeat with remaining filling and cookies. Unfilled cookies can be stored at room temperature for up to 2 days.