1 and 1/2 cups all-purpose flour (or gluten-free baking flour)
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp baking powder
1/2 tsp salt
1/4 tsp ground nutmeg
1/2 cup vegan butter, softened (for filling)
2–6 tbsp non-dairy milk
1 tsp vanilla extract (for filling)
Pinch of salt (for filling)
2–3 cups powdered sugar, sifted
Instructions
Preheat your oven to 350°F (175°C).
Prepare the flax egg by combining 1 tablespoon of ground flaxseed with 3 tablespoons of water; set aside for 5-10 minutes.
Cream together 1 cup of softened vegan butter, 1 cup of packed light brown sugar, and 1/4 cup of granulated sugar until smooth and creamy.
Add the wet ingredients: flax egg, 1 tablespoon molasses, and 2 teaspoons of vanilla extract, mixing until combined.
Combine the dry ingredients in another bowl: quick oats, flour, baking soda, cinnamon, baking powder, salt, and nutmeg.
Mix the dry ingredients into the wet mixture gradually, stirring until just combined.
Scoop rounded tablespoons of dough onto a lined baking sheet, about 2 inches apart.
Bake for 10-12 minutes or until edges are golden brown.
Cool on the baking sheet before transferring to a wire rack to cool completely.
Prepare the filling by whipping together 1/2 cup softened vegan butter, 2-6 tablespoons non-dairy milk, 1 teaspoon vanilla extract, and a pinch of salt; gradually add powdered sugar to desired consistency.
Assemble the pies by flipping half of the cookies upside down, spreading filling on top, and placing another cookie on top.
Serve immediately, or refrigerate for a few hours to enhance flavor.