A Little Help for My Friends: "Breakfast" Cookies

Okay, I found this recipe in a magazine and tweaked it a little bit. They were gone before I had a chance to take a picture, so I'm using the picture from the magazine (I'll make them again soon - probably on Monday -and repost the pics. Update...these are the real thing now).

Anywho, the magazine labeled these as "Breakfast Bites," only they taste just like the Little Debbie Oatmeal Cream Pies to me - they just don't taste as fake and they are a thousand times better for you. Here is the recipe. Try it and let me know if you think they're better than Little Debbies:

Cookies
1 C. White whole-wheat flour (or 3/4 whole wheat and 1/4 white)
1/2 t. baking powder
1/2 t. baking soda
1 t. pumpkin pie spice
1 t. cinnamon
1/4 t. salt
1/2 c. canola oil
1/2 c. packed brown sugar
1/4 c. granulated sugar
1 egg + 1 egg white
1 c. old fashioned oats
1/3 wheat germ or flax seed or combination of both
1+ c. finely shredded carrots (3 small-medium)
1/2 c. currants (like little raisins)

Filling
8 oz. (1 block) reduced fat cream cheese
2 T. Maple syrup
2 T. Powdered sugar

1. Preheat oven to 350°F and line 2 cookie sheets with parchment paper
2. In a small bowl, stir together first 6 dry ingredients. Set aside.

3. In a large bowl, combine oil, sugars and eggs - mix to combine. Add the rest of the ingredients (including the dry ingredients) and stir until a ball of yummy cookie dough goodness forms. Seriously, this is some of the best cookie dough I've ever tasted.
4. Drop rounded dough (a heaping Tablespoon sized) on to the baking sheets, then slightly press down with your palm. Cook for 10-12 minutes until cookies begin to brown. Let stand on the cookie sheet for a minute then move to cooling rack.

5. For filling: cream together the cream cheese, maple syrup, and powdered sugar for 2 or so minutes with a mixer. Using a rubber spatula, place the filling into a plastic bag. Cut the corner and squeeze filling onto cookies, then make your sandwiches.