Oat n Maple Cream Sandwich Cookies

• 1/2 cup nonhydrogenated butter substitute
• 1 cup light agave nectar
• 1 teaspoon vanilla extract
• 1/2 cup firm silken tofu, pureed smooth in a food processor
• 1 cup sprouted spelt flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 3 cups regular rolled oats (not quick cooking)
• 1 cup walnuts, chopped (optional)
• 1 cup raisins (optional)
• 1/2 cup non-hydrogenated butter substitute
• 1/3 cup plus 1 tablespoon light agave nectar
• 1/3 cup unsweetened soy milk powder
• 1 teaspoon vanilla extract
• 1 teaspoon maple extract

1. Preheat the oven to 350F.
2. Line 2 baking sheets with parchment paper.
3. To make the cookies, in a large bowl using an electric mixer set at medium-high speed beat together the butter substitute, agave nectar, and vanilla extract until fluffy, about 1 to 2 minutes.
4. Add the pureed tofu and mix until blended well.
5. Add the flour, baking soda, salt, cinnamon, cloves, nutmeg, and oats and stir well.
6. Fold in the walnuts and raisins if using.
7. Drop the batter by heaping tablespoonfuls onto the prepared baking sheets.
8. Using the back of a spoon, flatten slightly and shape into circles.
9. Bake for 12 to 15 minutes, or until lightly golden.
10. Let cool completely on cooling racks.
11. To make the filling, in a large bowl using an electric mixer set at medium-high speed beat the butter substitute until softened and fluffy, about 1 to 2 minutes.
12. Add the agave nectar and continue to beat well.
13. Add the soy milk powder, vanilla extract, and maple extract and beat on high, scraping down the bowl to incorporate all the ingredients.
14. Continue to beat until the filling is light and fluffy.
15. To fill the cookies, spoon 1 or 2 tablespoonfuls of filling on the bottom (flat side) of one cookie.
16. Top with a second cookie, bottom side on the filling.
17. Wrap individually in plastic wrap and refrigerate for up to 5 days or freeze in plastic freezer bags for up to 3 monthsproviding you have superhuman willpower.

light agave, vanilla, silken, flour, baking soda, salt, ground cinnamon, ground cloves, ground nutmeg, regular rolled oats, walnuts, raisins, nonhydrogenated butter, nectar, milk powder, vanilla, maple

Taken from www.epicurious.com/recipes/food/views/oat-n-maple-cream-sandwich-cookies-379325 (may not work)