Preheat oven to 350 F and line a baking tray with parchment paper, set aside.
Prepare your yam: peel and cut into chunks and either boil or microwave until soft.
Add softened yam to a high speed blender with olive oil, soy milk, coconut sugar, and vanilla extract, blending until smooth, set aside.
To a mixing bowl add your dry ingredients: brown rice flour, vanilla protein, baking powder, baking soda, and a pinch of salt, whisking to combine.
Pour your wet ingredients into your dry and use a spatula to fold together until just incorporated.
Using a small ice cream scoop or a spoon form 18 small cookie balls placing them on the prepared baking tray.
*Note* Dough will be sticky so you may have to wet your hands with water to roll each one*
Press each cookie down slightly and top each with a pinch of coconut sugar.
Bake the cookies for 8 minutes or until browned and crispy on the top.
Remove from oven and allow to cool before removing from baking tray.
Make the icing: add butter and cream cheese to a small mixing bowl and cream together with an electric mixer, slowly add icing sugar, ¼ cup at a time beating sugar in completely before adding the next ¼ cup, continue until desired consistency, finally whip in vanilla extract.
Set icing in the fridge to cool down and firm up, 30 minutes.
Once everything is cooled, spoon one heaping tablespoon of icing sugar onto the bottom center of half the cookies, then place the other cookie on top forming a sandwich! Enjoy!
