Preheat your oven to 350°F (175°C) and line a tray with parchment. Breathe. You’ve got this.
In one bowl, whisk together flour, cocoa powder, baking soda, and salt like you mean it.
In another bowl, beat vegan butter and both sugars until creamy. You’ll feel fancy.
Add vanilla, brewed coffee, and almond milk. Stir like your life depends on it.
Slowly mix dry ingredients into the wet until a dough forms and you want to eat it raw.
Scoop dough into 20 small balls and flatten them slightly. Bake for 12 minutes.
Let cookies cool fully. Like, completely. Don’t jump the gun.
For the filling, beat vegan butter, powdered sugar, cocoa, instant coffee, almond milk, and salt until fluffy and glossy.
Pipe or spread mocha cream onto half the cookies. Top with the remaining cookies. Admire.
Serve with a dramatic eye roll and coffee.
