Tofutti Cream Filled Ginger Snaps


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Tofutti Cream Filled Ginger Snaps
Tofutti Cream Filled Ginger Snaps
Ingredients
1 (8- oz.) container Tofutti Better Than Cream Cheese softened
2 tbsp. Justin's Maple Almond Butter
1/4 cup maple syrup
1/4 tsp. cinnamon
2 tbsp. Ginger People Crystallized Ginger finely minced
2 tbsp. sliced almonds toasted and lightly crushed
1 (10- oz.) bag Mi-Del Ginger Snaps (regular or gluten-free)
Directions

Prep: 20 minutes  Makes: 24 cookies

1. Whisk together cream cheese, almond butter, maple syrup and cinnamon in a medium bowl until smooth. Place ginger and almonds in a small bowl and mix lightly.
2. Spread a small amount of filling onto a cookie and top with a second cookie, pressing slightly so that the filling extends past the cookie edge. Roll each in almond mixture.
3. Serve immediately for crunchy cookies or cover and refrigerate for up to 2 hours for softer cookies. 

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