Preheat oven to 350°F (175°C). Line a baking sheet with parchment like the domestic goddess you are.
Mix flaxseed with water. Let it sit while you judge your past fashion choices.
In a bowl, whisk flour, cocoa, baking soda, and salt.
In a second bowl, beat vegan butter and coconut sugar until smooth. Add flax egg, vanilla, and espresso.
Combine dry mix with wet mix. Stir until dough forms. Take a break to admire your multitasking.
Scoop dough onto baking sheet. Flatten gently with fingers. Keep it cute, not chaotic.
Bake 10 minutes. Cool completely so the cream doesn’t ghost the cookie.
Mix all filling ingredients until creamy and thick.
Spread filling between two cookies. Press gently like you're not mad at them.
Store in fridge—or your purse. We won't tell.
