Combine all dry dough ingredients in a medium bowl. Once combined, pour in the vanilla, melted vegan butter, and non-dairy milk.
Stir ingredients together until dough forms. Form into ball. Refrigerate, covered, for at least 30 minutes.
While that chills, preheat oven to 300 degrees Fahrenheit.
Once dough has chilled, roll out into 1/4 inch thick slab. Use circle cookie cutter (I used a mason jar lid) to cut out even sized circles.
Place cookies on parchment lined baking sheet and bake for approzimately 10 minutes, give or take a minute depending on the size of circle you cut.
Let cookies cool completely after baking.
While cookies cool, make your filling!
Combine all the filling ingredients in a medium bowl. Beat until smooth.
Time for assembly! Take one cookie, add 1-2 tbsp of filling and then top with another cookie.
Enjoy! Store in fridge.