Snickerdoodle Sandwiches with Bourbon Caramel Frosting

Vegan Snickerdoodle Sandwiches with Bourbon Caramel Frosting: a gluten-free, cinnamon-coated cookie, filled with sweet and boozy bourbon caramel frosting.

4 tbsp flax
6 tbsp warm water
2 cups gluten-free all purpose flour (I used Bob’s Red Mill)
1 tsp salt
1 tsp baking soda
1 1/2 cups brown sugar
1/2 cup grapeseed oil
1 tsp pure vanilla extract
cinnamon sugar, for rolling

For the Frosting:
1/2 cup vegan butter substitute (I used Earth Balance)
1 cup brown sugar
1/4 cup full fat coconut milk (from a can)
dash of salt
2 tbsp bourbon
1/2 tsp vanilla
2 1/2 cups icing sugar

View the full recipe at Emmylou’s Kitchen →