vegan whipped cream, cashew cream or coconut cream of your choice
Instructions
Preheat the oven to 350°F. Grease a baking sheet.
Prepare the flax "egg" by stirring the ground flaxseed and water together in a small bowl. Let it sit for 10 minutes before using.
In a large bowl, whisk all the dry ingredients together.
In a small bowl, stir all the wet ingredients together.
Add the contents of the small bowl to the large and stir until everything is mixed. Fold in the raisins and chocolate chips.
Wet your hands and roll 1 heaping tablespoon of batter in a ball. Place the ball on the baking sheet, then use your hands to slightly flatten it. Repeat, until all the batter is used.
Bake for about 18 minutes, until the cookies are golden and the edges are firm.
Remove the cookies from the oven. Transfer them to a cooling rack and let the cool completely.
Once the cookies are cool, layer them with your filling of choice to make sandwiches
Recipe by The Colorful Kitchen at https://thecolorfulkitchen.com/2017/11/08/butternut-squash-oatmeal-cookie-sandwiches-vegan-gluten-free/