1 cup powdered sugar can use all powdered erythritol or powdered sugar
2 tbsp almond milk
1tsp vanilla extract
1/3 cupdairy free chocolateLily's
Preheat oven to 350 F and prepare 2 large baking sheets with parchment paper.In a large mixing bowl, stir together the dry cookie ingredients. Add in the soft butter, egg and vanilla extract and combine using a hand held mixer. Beat until the mixture starts to come together then add in the almond milk one tablespoon at a time until you reach a dough consistency. If dough is too dry, add one more tablespoon of almond milk.
Separate the dough into two large mounds. Roll one of the mounds out between 2 pieces of parchment paper until it's roughly 1/8 inch in thickness. Use a one inch cookie cutter (or I used the cap to a spice) to cut out cookies and place them on the prepared baking sheet. They won't spread so you can keep them closer together. Repeat with scraps and remaining dough. Bake cookies for 8-10 minutes. Remove and let cool completely.
Once cooled, place your filling ingredients into a mixing bowl and stir together until smooth. Transfer to a piping bag and pipe roughly 1/2 tablespoon sized into the center of half of the cookies and then sandwich with remaining cookies.
Melt chocolate, place it in a piping bag and drizzle over cookies.