• Place the rolled oats in a food processor, and process them until they are a coarse flour. Set aside. (You can process them as fine as you like, but I prefer a little bit of texture for these cookies).
• Put the vegan buttery spread, brown sugar, applesauce, and sunbutter in a mixing bowl, and mix on medium speed until combined.
• Add the gluten free flour blend, oat flour, salt, baking soda, and baking powder to the bowl. Mix on low speed until the dough comes together.
• Refrigerate the cookie dough for one hour.
• Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.
• Scoop out tablespoons of dough, and roll into balls. Flatten with your hands. Leave about an inch between cookies on the cookie sheet. I was able to fit 15 cookies on a half sheet pan.
• Bake at 350 degrees F for about 11-13 minutes.
• Allow the cookies to cool fully on the cookie sheet. Repeat steps 6-7 with the remaining dough.

Make the filling:

• Put the vegan buttery spread and sunbutter into a mixing bowl, and mix until smooth.
• Add the powdered sugar and 2 Tablespoons water. Beat on high speed, adding more water as needed, until it is smooth and spreadable. If the filling seems thin, add more powdered sugar.
• Frost half of the cooled cookies, and place the other half of the cookies on top to create sandwiches. You could also just put a thin layer of frosting on each cookie instead of making sandwiches if you prefer. Enjoy!