Preheat oven to 350°F (175°C). Line your baking sheet with parchment. Be smug about being prepared.
Mix flaxseed meal and water. Let it thicken while you judge your spice rack organization.
In a large bowl, whisk flour, cocoa, baking soda, and salt like you mean it.
In another bowl, blend coconut oil, sugar, maple syrup, coffee, vanilla, and the flax egg.
Combine wet and dry. Stir until a soft dough forms and try not to eat it all raw.
Scoop out tablespoon-sized dough balls. Flatten gently.
Bake for 12 minutes. Let them cool or they’ll fall apart like your last situationship.
For cream, beat vegan butter until fluffy. Add sugar, espresso, milk, and vanilla.
Whip into smooth, dreamy mocha fluff.
Spread onto half the cookies. Top with the rest. Press lightly like it’s a first date.
