CREAM CHEESE STUFFED CARROT CAKE COOKIES

Start off by making the cream cheese filling. Beat together the cream cheese and butter in a medium bowl. Then add in the almond butter, vanilla, and powdered sugar, and continue to beat until fully combined. Scoop the filling (~1 tbsp each) onto a baking sheet lined with parchment paper. Place in the freezer while you make the cookie dough. In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, and salt. In a separate bowl, whisk together the melted butter, egg, and vanilla. Then, stir in the maple syrup. Pour the wet mixture into the dry, and use a wooden spoon to mix until just incorporated. Fold in the carrots. Chill the dough in the fridge for at least 30 minutes. Preheat the oven to 325F. Line a baking sheet with parchment paper. Once the dough has chilled, remove the cream cheese filling scoops from the freezer. 
 Using a small cookie scoop, scoop the dough and flatten in your hands. Place a dollop of the cream cheese filling in the middle, and then cover with another scoop of dough. Use your hands to shape the dough around the filling, and roll into a ball. Place on the prepared baking sheet and repeat.
Bake at 325F for 13-16 minutes. Let cool on the pan for 15 minutes, then transfer to a cooling rack to cool completely. While the cookies are cooling, beat together the ingredients for the frosting in a medium bowl. Once cooled, spread the cream cheese frosting on top of each cookie.
Enjoy!