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1
Preheat the oven to 350F.
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2
Line 2 baking sheets with parchment paper.
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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.
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4
Add the pureed tofu and mix until blended well.
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5
Add the flour, baking soda, salt, cinnamon, cloves, nutmeg, and oats and stir well.
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6
Fold in the walnuts and raisins if using.
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7
Drop the batter by heaping tablespoonfuls onto the prepared baking sheets.
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8
Using the back of a spoon, flatten slightly and shape into circles.
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9
Bake for 12 to 15 minutes, or until lightly golden.
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10
Let cool completely on cooling racks.
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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.
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12
Add the agave nectar and continue to beat well.
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13
Add the soy milk powder, vanilla extract, and maple extract and beat on high, scraping down the bowl to incorporate all the ingredients.
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14
Continue to beat until the filling is light and fluffy.
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15
To fill the cookies, spoon 1 or 2 tablespoonfuls of filling on the bottom (flat side) of one cookie.
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16
Top with a second cookie, bottom side on the filling.
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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.
