Vegan Anzac Cookie Sandwich creation by Luana Marchi.

Ok. Since it's Anzac day tomorrow we have found a bit of inspiration and decided to share Luana's recreation of a traditional sweet treat. 
Because what is Anzac Day without Anzac biscuits?
OMG! They taste soooo good!
1 cup of gluten free oats or quinoa flakes
1/2 cup crushed almonds
1/2 cup shredded coconut
2 tbsp coconut oil
1 tbsp almond butter (or extra coconut oil)
1/3 cup maple syrup
1 tsp vanilla extract
1 tsp aluminium free baking soda
1 tbsp Apple Cider vinegar
1 tbsp flaxmeal
4 tbsp coconut or almond milk
Spiced Cashew Cheese Filling:
1 cup cashew soaked over night
1 tsp cinnamon
juice of 1 lemon
1 tbsp maple syrup
1 tbsp Psyllium Husk or flaxmeal
Cooking Instructions:
Preheat oven to 150 degrees celcius and line a baking tray with baking paper. 
Add the cookie ingredients in a bowl and combine well.  
Roll 1 tsp of mixture into a ball and place on tray, flattening into a disc. 
Repeat with the remaining mixture, allowing room for spreading.
Bake for 15-20 mins or until golden brown.
Allow to cool on trays before transferring to a wire rack.
Add ingredients into a blender or food processor and blend it well until creamy.  If the mixture seems crumbly add a very small amount of almond milk or water and blend again until it smooths out.  It should be a stiff, but spreadable cream.
Transfer the mixture to a bowl and place in the fridge for 20-30 mins.
Take a spoonful of filling and spread it on the bottom of one cookie. 
Press another cookie on top.
And that's it!!!
Keep in an air tight container. 
If there's any left to store;)