Try this vegan version of these tasty cookies with our homemade almond frosting.
| Servings |
2 cookies
|
| Calories | Cholesterol | Sat Fat | Carbs |
 |
 |
 |
 |
| 212 | 0mg | 3g | 23g |
Recipe Footprint (for Recipe's Default # of Servings)
 |
6.1 | Water saved (gallons) [animal consumption only] |
 |
24.0 | Manure (pounds) not deposited into the environment |
 |
26.9 | Grains / feed (pounds) not consumed by animals |
 |
58.9 | Methane (gallons) not created by animals |
 |
721.0 | CO2 (pounds) not released into the atmosphere |
 |
.006 | Animal lives saved |
| Recipe Chef | Pamela Kurp |
| Prep Time | 1 hour |
| Cook Time | 45 minutes |
Ingredients
For the crust and filling:
- 1/2 cup buttery spread
- 1/4 cup powdered sugar
- 1 cup flour (unbleached all purpose)
- 4 oz cream cheese (soy plain) (softened)
- 1/4 cup granulated sugar
- 1 1/2 egg replacer
- 1/2 tsp almond extract
For the frosting and topping:
- 3/4 cup powdered sugar
- 2 Tbsp buttery spread (softened)
- 3/4 Tbsp soy milk
- 1/2 tsp almond extract
- 1/4 cup almonds (toasted and sliced)
Ingredients
For the crust and filling:
For the frosting and topping:
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Recipe Footprint (for Recipe's Default # of Servings)
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Instructions
- Cut the buttery spread into the dry ingredients (powdered sugar and flour); press into an 8 x 8-inch baking pan (ungreased), and bake at 350 degrees for 20 to 25 minutes or until lightly browned.
- In a medium bowl, combine the cream cheese and sugar, and mix together until smooth; add the egg replacer and almond extract until fluffy.
- Pour the filling mixture over the crust while still hot; bake at 350 degrees for another 15 to 20 minutes; cool completely.
- In a medium bowl, blend the sugar and buttery spread; add the milk and almond extract until well blended.
- Once completely cooled, spread the almond cookie frosting evenly onto the baked and cooled filling; sprinkle the toasted almonds on top.
Recipe Notes
Cover and store for up to two weeks in the refrigerator or in a cool location.
© Mainly Vegan LLC