• In a small bowl, combine flax, water and vanilla. Stir and set aside
  1 tablespoon Ground Flax, 2 tablespoon Water, 1 teaspoon Vanilla Extract
• In a medium bowl, combine oats, flour, cinnamon, salt and baking soda. Set aside.
  ¾ Cup All Purpose Flour, 1 teaspoon Ground Cinnamon, ¼ teaspoon Salt, ¼ teaspoon Baking Soda, 1 ½ Cups Old Fashioned Rolled Oats
• In a large bowl using a hand mixer or wooden spoon, cream vegan butter, sugar and molasses until fluffy.
  8 tablespoon Vegan Butter, ¾ Cup Light Brown Sugar, tightly packed
• Add the flax mixture and mix again until completely homogenous.
• Add the flour and oat mixture and mix until combined. Set aside while the oven preheats.
• Preheat oven to 350* F. Line a baking tray with parchment.
• Using a 1 ½ tablespoon cookie scoop, scoop 11-12 cookies onto the parchment lined tray, being sure to leave about 2 inches between each cookie.
• Gently press the dough balls down with the heel of your palm (see picture).
• Bake in a 350* oven for 10-12 minutes or until the edges just start to brown. The center of the cookies will not feel set, but the will set up as they cool.
• Allow cookies to cool on the baking sheet for 5-10 minutes, then transfer to a wire rack to cool completely.
• Repeat with remaining dough.

For the Frosting

• In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, cream the vegan butter until completely smooth.
  8 tablespoon Vegan Butter
• Add the powdered sugar and mix on low until incorporated. Then add vanilla and non-dairy milk and mix on medium speed until light and fluffy.
  2 Cups Powdered Sugar, Sifted, 1 teaspoon Vanilla Extract, 1 tablespoon Non-Dairy Milk

To Fill the Cookies

• Once cookie are completely cool, use the same 1 ½ tablespoon scoop to portion buttercream onto the bottom of 11 of the cookies.
• Top with the remaining cookies and enjoy!