These Double Caramel Waffle Cookies Taste Like Your Childhood! 

• 2C all-purpose or whole-wheat flour
• 1t baking powder
• 1t salt
• 3/4C Earth Balance or vegan margarine
• 1/2C cold water

Directions:

1. Mix your dry ingredients in a mixing bowl.
2. Cut the margarine in with a pastry cutter or your fingers. I have a pastry cutter, but I used my fingers here! Ohhh livin’ on the veeedge.
3. Add the water and mix into a ball, then knead well, about 15 times.
4. Flatten into a disc, wrap in cling film, and refrigerate for an hour.
5. Take the dough out and let thaw for 30-45 minutes before rolling out.
6. Preheat your oven to 350°.
7. Roll out to about 1/4inch thick and cut into small squares that will cover the bottoms of your muffin tins.
8. Bake for 10 minutes, just long enough to set the shape but not too long that they are fully cooked.

For the filling
Ingredients:

• 1 very large onion (to make about 2C diced)
• 1T olive oil
• 1t salt
• 1 box (12 oz.) silken tofu
• 5t The Vegg egg replacer powder
• salt and black pepper to taste
• 3T nooch

Directions:

1. First, we’re going to caramelize the onions!! Get a big heavy stock pot, heat your oil over medium-low heat, and add your onions. Cook, stirring often, for about 30-40 minutes over medium heat, to caramelize the onions. Add a pinch of salt halfway through. You can totally just brown your onions over high heat if you don’t have the time or patience, but caramelizing onions is one of those amazing magic tricks you should learn to do someday.
2. While your onions cook and then cool, mix your tofu, Vegg, salt and pepper, and nooch into a mixing bowl. Use a fork to mash the tofu. Do not puree or blend it, as it’s much more authentically egg-like when simply mashed roughly.
3. Add your onions to the tofu mixture.
4. Once you’ve prebaked your pie shells for 10 minutes and cooked your onions, fill each shell with the onion tofu mixture and press gently down. Put all the shells in a large glass baking dish (or two) and bake at 350° for about 40 minutes.
5. Check at 30 minutes to make sure yours aren’t burning.
6. Ta daaa! Enjoy!

• 6 oz. speculoos/biscoff/cinnamon graham cookies (the box is 7oz. but I ate some obvs.)
• 4T margarine, plus more if needed

1. Put the cookies in a food processor and grind to a crumbly powder
2. Mix cookie powder with the margarine with your fingers until it’s all covered, and press into a pie dish
3. Bake at 375 for 15 minutes. 

• 8 oz. crushed raw pecans
• 1/4C margarine
• 1C light brown sugar
• 1/4C water

Step 3: Making the Speculoos chocolate mousse! 

• 1 package silken tofu
• 1/2C Speculoos cookie butter spread
• 1/3C melted chocolate

• 10 oz dark chocolate (chips, squares, whatever)
• 1/3C Speculoos

1. Bring the sugar, margarine, and water to a boil
2. Once boiling, add pecans, lower to a simmer, and stir constantly until it thickens
3. Then, spread 2/3 of the pecans onto the graham crust (above) 

1. Blend everything in a blender!
2. Then, spread the mousse over the pecan layer which is over the cookie crust 
3. Then stick it in the fridge while you make the top

1. Melt!