Preheat oven to 350°F (175°C), because cookies won’t bake themselves.
In a bowl, whisk flour, baking soda, and salt. Set aside like the emotional baggage you never unpacked.
Mix instant coffee and warm water to form a glorious little espresso shot.
In another bowl, cream vegan butter, sugars, coffee mix, vanilla, and almond milk until smooth and smug.
Combine dry ingredients into wet mixture. Stir until it becomes irresistible dough.
Roll into 24 cute balls. Flatten them slightly on parchment-lined baking sheet.
Bake for 12 minutes. Let cool completely or suffer the consequences.
For the caramel cream, melt brown sugar and coconut cream over low heat. Stir constantly or cry later.
Add coffee, salt, then let cool slightly. Beat with vegan butter and powdered sugar until fluffy.
Pipe or spread cream between cookies. Admire your masterpiece, then devour.
