In a medium sized mixing bowl combine the coconut flour, cocoa powder, tapioca flour, baking soda, xanthan gum and sea salt using a whisk to remove any lumps. In a separate smaller bowl cream together the softened coconut oil and maple syrup. If the coconut oil is in solid form, warm slightly in the microwave to a soft, but not liquid state.  

Combine the wet to the dry. The dough will seem to dry at first, but keep mixing. I like to use clean, damp hands to work together. If your coconut oil was too warm, the batter might be too wet. If this is the case, simply cover the bowl with plastic wrap and place it in the refrigerator for 10 - 15 minutes to firm up.

Scoop about 1 Tablespoon of your batter into a ball and place on baking sheet. Flatten gently with your hand.  

These cookies wont spread, so make them as wide as you would like them to ultimately be.  I prefer them about the size of a typical Oreo, or slightly bigger.  Bake for about 8 – 10 minutes.

In the meantime make the cream filling. In a small bowl using a handheld or stand mixer beat the butter. Add the powdered sugar, plant milk and vanilla extract. Beat until creamy and combined. The cream filling is thick. Cover with plastic wrap and place in the fridge until ready to use.

Once the cookies are done baking, don’t remove from the baking sheet.  Let them cool on the counter for about 5 minutes, and then place in the freezer to chill completely.  This will take about 5 - 10 minutes.

Once cookies are cooled, spread one bottom side with cream filling and top with a second cookie.

Store these cookies in the fridge so that the cream center stays firm. I've noticed that storing them uncovered in the fridge allows them to develop a nice crunch similar to traditional Oreos!