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1
In a large mixing bowl, combine dry ingredients. Set aside.
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2
In a small bowl, whisk wet ingredientse. Pour wet into dry and stir until incorporated. Refrigerate mixture for 30-60 minutes.
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3
Preheat oven to 350u00b0F and line a baking sheet with parchment paper.
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4
Scoop tablespoon-size portions of the dough and roll into balls. Lightly flatten each ball to make it about 1/2 inch tall and distribute over the parchment paper, leaving about 1 inch between each cookie.
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5
Bake for 11-12 minutes, or until lightly golden brown and just firm when touched. Remove from oven and cool completely on a cooling rack.
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6
In the meantime, prepare Greek yogurt-cream cheese filling by whipping Greek yogurt and cream cheese in a hand mixer or stand mixer (whichever you have), slowly adding honey while mixing. Whip for about 3 minutes, or until light and fluffy. You can add more honey to sweeten more if you prefer.
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7
When ready to assemble, place some filling on the flat side of a cookie. Sandwich with another cookie, flat side facing the filling as well. Repeat with remaining cookies and filling.
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8
Notes:
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9
I tried making the cookies vegan by replacing the egg with 2 flax eggs, but they came out too crumbly. If you must make them vegan, I recommend using whole wheat or white flour instead of the brown rice, so that the gluten acts as a stronger binding agent in addition to the flax eggs.
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10
Chia seeds can be replaced for poppy seeds if you prefer.
