1. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper. To make cookies: In a large bowl using an electric mixer at medium-high speed beat together the butter substitute, agave nectar, and vanilla extract until fluffy, about 1 to 2 minutes. Add the pureed tofu and mix until blended well. Add the flour, baking soda, salt, cinnamon, cloves, nutmeg, and oats; stir well. Fold in walnuts and raisins if using. Drop the batter b heaping tablespoonfuls onto prepared baking sheets. Using the back of a spoon, flatten slightly and shape into circles. Bake 12 to 15 minutes or until lightly golden. Cool completely on cooling racks.
2. To make filling: In large bowl using an electric mixer at medium-high speed beat butter substitute until softened and fluffy, about 1 to 2 minutes. Add agave nectar and continue to beat well. Add soy milk powder, vanilla extract and maple extract; beat on high, scraping down the bowl to incorporate all ingredients. Continue to beat until light and fluffy.
3. To fill cookies: Spoon 1 or 2 tablespoonfuls of filling on flat side of one cookie. Top with a second cookie, bottom side on the filling. Wrap individually in plastic wrap and refrigerate for up to 5 days or freeze in plastic freezer bags for up to 3 months - providing you have superhuman willpower.
Nutrition information (per cookie):82 calories, 54 percent of calories from fat, 4.5 g fat, 1.3 g saturated fat, 11 mg cholesterol, 10 g carbohydrates, 0.6 g protein, 55mg sodium, 0.2g fiber
SAMPLE RECIPE REPRINTED from: