These deep, rich chocolate cookies have a creamy peanut butter filling that will have you behaving like the cookie monster with every delightful bite.
In a small bowl whisk together the flax seed meal, nondairy milk and vanilla and let sit for 10 minutes
Sift together the flour, corn starch, cocoa powder, baking powder and salt, set aside (I just used a whisk for a quick sift)
In a mixing bowl with a hand held or stand mixer cream together the vegan butter and sugar until light and fluffy, slowly add in the flax seed mixture until combined
Add the dry ingredients one cup at a time until well blended, scraping sides of bowl as needed, scrape together in one big ball, cover and let rest in the fridge for 30 minutes
Preheat oven to 375 degrees
Shape into 1-inch balls and place 2 inches apart on several parchment lined sheet pans and flatten with the palm of your hand to 3/8 inch thick. Bake for 8 to 10 minutes until puffy and slightly darker around the edges, mine came out perfect at 9 minutes, remove to cool for 5 minutes and place cookies on wire racks to cool for an additional 10 minutes
Once all the cookies have cooled completely, spread half of the cookies with 1 tablespoon of the peanut butter filling and top each with another cookie. Makes 28 sandwich cookies, a party worthy amount for at least 12 sets of sweet tooth's
Combine the peanut butter, confectioners' sugar, vanilla and nondairy milk and beat until spreading consistency, adding additional tablespoons of nondairy milk if needed