1. In a medium bowl, whisk together the dry ingredients. Set aside.
2. In a large bowl, whip the vegan butter and peanut butter with back of a fork (or an electric mixer on medium speed) until fluffy. Add the sugar and whisk again until mixed in. Then add the flax “egg,” vanilla, molasses and non-dairy milk until well-combined.
3. Slowly add the dry ingredients into the wet mixture until a nice cookie dough forms. This shouldn’t happen but if you find that the dough is crumbly, add 1 tablespoon of non-dairy milk at a time until smooth.
4. Chill the dough for at least 1 hour.
5. Preheat your oven to 350 degrees. Line a baking sheet with parchment paper.
6. Take 1/3 of the dough and roll it out on the counter between two pieces of parchment paper. If the dough is too sticky, chances are it is still too warm and needs to chill longer. Keep the remainder of the dough in the freezer while you roll out one section.
7. Using a 1 1/2 inch cookie cutter, cut out circles from the rolled out dough. Repeat until you use the entire dough.
8. Place on the baking sheet and bake for 8 minutes, until the edges are slightly browned. Allow to fully cool on a wire rack.

For the peanut butter filling

1. Whip together the vegan butter, shortening (or oil) and peanut butter with the back of your fork until fluffy (or use an electric mixer on medium speed). Add the powdered sugar until light and fluffy but still stiff. It should be able to stay in place when you pipe it on your cookie. If not, add 1/4 c. powdered sugar until it does. Reserve about 2 Tbsp. of this filling for the tops, if you desire.
2. Place into a plastic baggie with a small slit in the corner and pipe approx. 2 tsp. onto one cookie. Sandwich with another cookie.
3. Place the reserved filling into another plastic baggie. Create an even smaller slit in the corner and create lines on top of the cookie sandwich to simulate the real Nutter Butter look.