Preheat oven to 350°F (175°C). Line your baking tray with parchment. Don’t skip it unless you like scrubbing.
In a bowl, whisk together flour, cornstarch, baking powder, and salt. Act like you have it all together.
In a separate bowl, beat vegan butter and powdered sugar until smooth. Add coffee, vanilla, and milk. Stir like a woman on a mission.
Fold dry ingredients into wet. Mix until dough forms and smells like the promise of joy.
Scoop dough into small balls. Flatten them slightly, because flat bottoms are beautiful too.
Bake for 12 minutes until edges are slightly golden. Let cool—no touching, even if they look irresistible.
Melt white chocolate chips with coconut cream over low heat. Stir in vanilla and salt.
Once cookies are cool, spread or pipe cream onto half. Top with the rest like it’s a cookie sandwich marriage.
Chill briefly to set the cream. Or devour immediately and embrace the mess.
Garnish with a dusting of cocoa or espresso powder for a dramatic final flourish.
