This recipe calls for 1 recipe of my vegan peanut butter cookies, which are easy to make, lighter than traditional butter-laden recipes and so good!
If you prefer a doubly-peanutty sandwich cookie, replace 1 T. of the dairy-free cream cheese with peanut butter, or for a chocolate filling, add 1/4 cup of melted dairy-free chocolate chips and omit the vanilla.
Makes 10 sandwich cookies
Prep Time: 30 minutes
Cook Time: 20 minutes
Ingredients:
- 1 Recipe Vegan Peanut Butter Cookies (see head note)
- 8 ounces dairy-free cream cheese, such as Tofutti
- 2 ¼ cups organic confectioners’ sugar
- 2 t. vanilla extract
Preparation:
1. Make the dairy-free peanut butter cookies according to the recipe. Allow the cookies to cool completely before filling.
2. Meanwhile, make the filling. In a medium-sized mixing bowl using an electric hand mixer, beat the dairy-free cream cheese until slightly fluffy, about 2 minutes. Add the confectioners’ sugar, mixing until well combined, add the vanilla extract and beat until creamy. Spread the filling over half of the peanut butter cookies and place the other halves on top of the filling. Serve cookies slightly chilled.
