For the cookies

1. In a large bowl, beat margarine with an electric mixer on medium to high speed about 30 seconds or till softened. Add sugar, molasses, and flaxseed “egg” until well-combined
2. In a medium bowl, whisk the dry ingredients together. Slowly add the flour into the wet ingredients mix and stir with a wooden spoon until a nice dough forms. It shouldn’t be sticky at this point. If so, add more flour by the tablespoon.
3. Divide the dough into 2 balls.
4. Preheat oven to 350* F/190* C. Line a baking sheet with parchment paper.
5. Roll one ball dough into 1/4″/3-mm thickness between 2 pieces of parchment paper. If your dough starts to become uncooperative this means it is too warm. Simply place in the freezer for 10 minutes.
6. Using a 2 5/8″/68-mm biscuit cutter, cut dough into circles.
7. Place on the baking sheet and bake for 5 to 7 minutes or till edges are firm. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack.

For the marshmallow filling

1. In a saucepan over low-medium heat, stir the vegan butter and marshmallows until almost completely melted. Remove from heat and stir in the vanilla.
2. Allow to cool down and harden up just briefly for a couple of minutes, then by the spoonful scoop onto one cookie and sandwich between the other. Plop a little more onto the top of that cookie and sandwich with another cookies. Double-decker, baby! Allow to set. You can even place in the freezer.

For the chocolate coating

1. Once the cookie sandwiches have set, melt the nondairy chocolate chips and add coconut oil or shortening for a shine. Dip each cookie sandwich into the bowl of melted chocolate until it is completely covered. Allow to set on a piece of parchment paper. You can either freeze them for a faster set or leave on the counter, which will take more time.