Vegan and Gluten Free Chocolate Sandwich Cookies.

Beat vegan buttery spread and sugars with an electric mixer until fluffy. Add the applesauce, mix until combined.
Combine gluten free flour, cocoa, and salt and add to the wet ingredients a little at a time until incorporated.
Divide dough into 2 equal parts; flatten each portion into a disk. Wrap in plastic wrap and refrigerate for about an hour.
Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper.
Place 1 portion of dough on a lightly floured surface, and roll to ¼-inch thickness. Make sure your rolling pin is coated with GF flour. If you haven’t tried to roll GF dough before, it can be sticky! Flouring the surface and the pin help make it easier.
Cut out round shapes with a two inch fluted biscuit cutter like this. Carefully lift the rounds up with a thin spatula and transfer to a parchment lined cookie sheet. Leave about 1.5 inches between cookies.
Bake at 350 degrees F for 11-13 minutes for 2 inch cookies. Keep an eye on them, since the dough is dark, it’s hard to tell when they are done! Don’t let them burn! Let them cool for a few minutes on the cookie sheet, then transfer to wire racks.

With a hand mixer, mix the butter and non-dairy milk. Add the confectioner’s sugar a ½ cup at a time, mixing until smooth.
The filling should be thick but spreadable. You may not need all of the confectioner’s sugar. (The filling does indeed taste exactly like oreo filling. Yay!)
Once the cookies are completely cool, frost one cookie and then top with another cookie and press together. These should be stored in the refrigerator due to the non-dairy milk in the filling.