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Figgy Non-Dairy Cream Cheese Frosting Brownie Sandwich Cookies
Crisp edges of the brownie pan but chewy fudgy middles you love, fill brownie sandwich cookies with figgy non dairy cream cheese frosting.
Servings: 8 sandwich cookies / 16 single cookies
Ingredients
Brownie Cookies
- 1 bag Renewal Mill Dark Chocolate Brownie Mix
- 6 tablespoons canola oil (or other neutral flavored oil)
- 1/2 cup hot water
Figgy Non-Dairy Cream Cheese Frosting
- 1/2 cup vegan butter , softened
- 4 oz vegan cream cheese , softened
- 5 oz Orchard Choice or Sun-Maid California Figs (mix of Golden + Mission Figs)
- 6 oz (173g) powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
Make the Brownie Cookies
- In a large bowl, stir together the brownie mix with the oil and hot water until combined. Portion out 16 scoops of the same size 2 inches apart on a parchment or Silpat-lined sheet pan (I used a 1 ½ TBSP ice cream scoop). Place the sheet pan in the freezer for 30 minutes.
- Preheat the oven to 350F.
Make the Figgy Vegan Cream Cheese Frosting
- Meanwhile, make the vegan cream cheese frosting by first beating the butter. Add in the cream cheese until combined. On low speed, mix in the powdered sugar for a few moments to integrate it, then crank the speed up to medium for 2 minutes or until fluffy. Mix in the vanilla. Fold in the finely chopped Golden and Mission California Dried Figs. Set the frosting aside.
- Remove the sheet pan from the freezer, transporting it to the oven. Bake the cookies for 23 minutes, lightly tapping the pan on the counter upon removing it from the oven. Cool cookies on the pan for 5 minutes,then transfer them to a wire rack to cool completely.
Assemble
- Spread the Figgy Vegan Cream Cheese Frosting on the flat side of one cookie to seal with another cookie to make a brownie sandwich cookie, or spread the frosting on the flat side to top with a sliced fig for a stand-alone cookie.