Makes 22 cookies/11 cream pies
1 cup almond flour
1 cup oats
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground cloves
1/2 rose salt
1/2 chopped pecans
2 tbsp cocoa nibs
1/4 cup chocolate chips
3/4 cup vegan butter, room temp
1/3 cup refined brown sugar
1/2 cup light brown sugar
1 tsp vanilla bean paste
For the cream cheese frosting
8oz Cream cheese, room temperature
3 tbsp honey, agave or maple syrup
Preheat oven to 350F and line cookie sheet with parchment paper.
In a medium bowl, whisk together the flour, baking soda, baking powder, spices, salt, chopped pecans, cocoa nibs, chocolate chips and oats until combined. Set aside.
In another bowl, beat butter and sugar until fluffy. Add vanilla and beat till combined. FOLD in the oatmeal mixture, until incorporated.
Refrigerate dough for 30 minutes.
Use a tablespoon to scoop out the dough and place on prepared cookie sheet.
Bake for 8-10 mins or until cookies are light golden brown at edges. Allow cookies to cool on a wire rack.
FROSTING: Combine the cream cheese and sweetner. Using a piping bag, pipe the filling on the bottom side of one cookie and press the second cookie on top.
Serve immediately or keep in fridge for a day!