INGREDIENTS
INSTRUCTIONS
NUTRITIONS INFORMATION
INGREDIENTS
- 2 large yukon gold potatoes, sliced thin
- 2 large sweet potatoes, sliced thin
- 2 small purple potatoes, sliced thin
- 1/3 cup GO VEGGIE Chive & Garlic Vegan Cream Cheese Alternative
- 2 tbsp unsweetened non dairy milk
- 1 tbsp spicy brown mustard
- 1 tsp dry thyme
- 1 tsp dry oregano
- 1/4 tsp salt
- 1/8 tsp black pepper
- 18 tbsp GO VEGGIE Vegan Mozzarella Style Shreds
INSTRUCTIONS
- For the cookies, preheat the oven to 325F; line 2 large baking sheets with silpat liners or parchment paper.
- Cream together the cream cheese and sugar in a large bowl, and then beat in the egg, vanilla, orange zest, and almond extract. Stir in the flour, salt, and baking soda. Fold in the chocolate chips and almonds. Cover the bowl and transfer the dough to the fridge until chilled, about 15 to 20 minutes.
- Scoop the dough into 1 1/2-tablespoon-sized balls and arrange them on the prepared baking sheets. Bake 10 minutes, rotating the trays once (when they’re done, the cookies will be golden on the bottom, but still look a touch doughy in the center). Let the cookies cool completely on the trays before using a thin metal spatula to remove.
- Once the cookies are cooled, make the filling. To do so, add the powdered sugar, vanilla, orange zest, and almond extract to a large bowl. Add 3 teaspoons cream cheese and beat the mixture, adding a touch more cream cheese if necessary to achieve your desired consistency.
- To make the sandwiches, spread filling on the bottom of one cookie and then top with another. Repeat until with the remaining cookies and filling.
- Cooking Tip: These cookies have a tendency to stick, so it’s important to follow the recipe and line the baking sheet and let the cookies cool completely on the trays before removing them with a thin metal spatula.
- Recipe by: An Edible Mosaic
NUTRITIONS INFORMATION
