Preheat your oven to 350°F (175°C). Line a baking sheet with parchment like the domestic goddess you are.
Mix flaxseed and water in a small bowl. Let it sit while you judge people who still use dairy.
Cream softened vegan butter and coconut sugar until fluffy. Add the flax egg, brewed coffee, and vanilla extract.
Combine flour, baking soda, and salt in a separate bowl. Add to wet mix slowly and stir until dough forms.
Scoop cookie dough onto the baking sheet with enough space—no cookie needs clingy neighbors.
Bake for 12 minutes. Let cool on a rack. No shortcuts—patience, darling.
While cookies cool, whip cream cheese, powdered sugar, espresso powder, and plant milk until smooth.
Spread cream on half the cookies. Sandwich with the rest. Try not to eat them all before photos.
Serve with sass and maybe coffee... more coffee.
