"Chicken and Waffles" Cookies

These vegan, gluten-free cookies capture the flavor of the classic chicken-and-waffles combo.

Ingredients

Filling

• 113 g (1/2 cup) vegan margarine

• 55 g (1/4 cup) pumpkin puree

• 1 tbsp maple syrup

• 80 g (1/2 cup) brown sugar

• 50 g (1/2 - 1 cup) powdered sugar

• 1/2 tsp black pepper

• 1/4 tsp salt

• 1 tsp smoked paprika

• 1/2 tsp cinnamon

• 1/4 tsp onion powder

• 1/4 tsp garlic powder

• 1 tsp msg

Cookies

• 300 g (2 cups) gluten-free flour

• 1 tbsp ground flaxseed

• 160 g (3/4 cup) sugar

• 1/2 tsp baking soda

• 1/4 tsp salt

• 170 g (3/4 cup) vegan margarine

• 4 tbsp maple syrup

• 2 tbsp water

Instructions

1. Start the filling: Brown the vegan margarine, then dissolve the pumpkin puree, maple syrup, and brown sugar in it.

2. Place the mixture in the fridge to harden while the cookies bake.

3. Start the cookies: Combine the flour, flaxseed, sugar, salt, and baking soda in a large bowl.

4. Cut the margarine into the dry ingredients using a pastry cutter.

5. Add the maple syrup and water, and mix to form a dough.

6. Preheat the oven to 325 F and line a baking sheet.

7. Roll the dough into a 1/4-inch thick rectangle. Cut 3-inch cookies using a cookie cutter.

8. Place the cookies on the baking sheet, leaving about 1/2 inch between cookies. Score the cookies with a grid pattern.

9. Bake for 12-15 minutes or until the cookies are lightly browned at the edges.

10. Let the cookies cool completely while finishing the filling. Whip the margarine mixture until fluffy.

11. Sift in the powdered sugar, black pepper, salt, smoked paprika, cinnamon, onion powder, garlic powder, and msg. Adjust the sweetness and spices to taste.

12. Spread the filling on the smooth side of the cookies. Place another cookie on top with the smooth side touching the filling. Repeat with the remaining cookies.