Gluten-Free, Vegan, Serves 10

For the Cookies:

• 1 cup gluten-free all-purpose flour
• 1/2 cup almond flour
• 1/2 cup vegan butter, at room temperature
• 1/4 cup granulated sugar
• 1/4 cup powdered sugar
• 1/4 cup non-dairy milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/2 cup diced peaches

For the Cream Cheese Filling:

• 1/2 cup vegan cream cheese, at room temperature
• 1/4 cup powdered sugar
• 1/2 teaspoon vanilla extract

Directions:

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. In a large mixing bowl, whisk together the gluten-free all-purpose flour, almond flour, granulated sugar, powdered sugar, and salt. Add the vegan butter, non-dairy milk, and vanilla extract to the dry ingredients and stir until a soft dough forms. Fold in the diced peaches until evenly distributed throughout the dough. Drop spoonfuls of the dough onto the prepared baking sheet, spacing them about 2 inches apart.

Use your fingers or the back of a spoon to gently flatten each cookie slightly. Bake the Peaches and Cream Cookies for 12-15 minutes, or until lightly golden brown around the edges. Let the cookies cool on the baking sheet for 5-10 minutes before transferring to a wire rack to cool completely. While the cookies cool, make the cream cheese filling. In a small mixing bowl, whisk together the vegan cream cheese, powdered sugar, and vanilla extract until a smooth filling forms.

Once the cookies are completely cooled, spread a dollop of cream cheese filling on the bottom of one cookie and top with another cookie to create a sandwich. Repeat with the remaining cookies and filling to make a total of 10 Peaches and Cream Cookie sandwiches. Serve immediately, or store in an airtight container in the refrigerator for up to 3 days.