GLUTEN-FREE VEGAN SANDWICH PROTEIN COOKIES

Cookies:

• 1 cup vegan butter
• 1 cup sugar
• 1/4 cup dark brown sugar
• 1/4 cup unsweetened applesauce
• 1 1/2 cups gluten free flour
• 1/2 cup Probiotic Cacao Digestive Support Protein by Nuzest 
• 1 cup unsweetened cocoa powder
• 1/4 teaspoon salt

Filling:

• 2 tbsp vegan butter
• 1 tbsp almond milk
• 1 1/2 cups powdered sugar 

Make the cookie dough:

1. Beat butter and sugars with an electric mixer until fluffy. Add the applesauce, mix until combined.
2. Combine flour, protein, cocoa, and salt and add to the wet ingredients a little at a time until incorporated.
3. Divide dough into 2 equal parts; flatten each portion into a disk. Wrap in plastic wrap and refrigerate for about an hour.
4. Preheat oven to 350°. Line two cookie sheets with parchment paper.
5. Place 1 portion of dough on a lightly floured surface, and roll to 1/4-inch thickness.
6. Cut out round shapes with a two inch fluted biscuit cutter like this. Carefully lift the rounds up with a thin spatula and transfer to a parchment lined cookie sheet.
7. Bake at 350°F for 11-13 minutes for 2 inch cookies. 

Make the filling:

1. With a hand mixer, mix the butter and almond milk. Add the powdered sugar a 1/2 cup at a time, mixing until smooth.
2. The filling should be thick but spreadable. You may not need all of the powdered sugar.
3. Once the cookies are completely cool, frost one cookie and then top with another cookie and press together.