cup dairy-free butter, softened
cup light brown sugar
tablespoons plant-based liquid eggs
cup dairy-free milk such as almond or oat
teaspoon natural red food coloring (or pomegranate juice)
cups all-purpose flour
teaspoon baking soda
teaspoon kosher salt
ounces Nature’s Fynd Original Dairy-Free Cream Cheese, softened
teaspoon vanilla extract
cup confectioner’s sugar
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper. Set aside.
Using an electric mixer to a bowl, add vegan butter and brown sugar. Beat until fluffy, 2-3 minutes.
Add vegan liquid egg and beat until incorporated.
To the mixture add plant-based milk, and red food coloring. Add flour, cocoa powder, baking soda, and salt and mix just until combined.
Scoop mounds of batter, about 2 tablespoons each, onto the prepared baking sheets, leaving a 2-inch border between cookies.
Bake until center is set and tops are dry, 10-12 minutes.
Remove from oven and set aside to cool completely.
In the bowl of an electric mixer, beat Nature’s Fynd Original Dairy-Free Cream Cheese, confectioner’s sugar and vanilla until light and fluffy, 2 minutes.
Spread cream cheese filling onto the flat side of a cookie and sandwich with another. Repeat with remaining cookies and filling. Enjoy!
Per serving (1 pie): Calories: 290 kcal, Fat: 12 g, Sat Fat: 11 g, Sodium: 320 mg, Carbohydrates: 42 g, Protein: 3 g
Allergen information: vegan butter likely soy and/or coconut, vegan eggs contain soy.