Whisk the flour, starches, egg replacer, xanthan gum, baking powder, baking soda, salt and cocoa together in a bowl
https://cookpad.com/us/recipes/338157-vickys-best-egg-replacer-powder-for-gluten-free-vegan-baking
In a separate bowl, cream together the sunflower spread and sugar until pale and fluffy
Add in the vanilla and 3 teaspoons of rice milk
Gradually add in the dry mix and knead until you can form a smooth dough, adding a teaspoon or 2 of rice milk if required so the dough is not too stiff
Split the dough into 2 equal portions and roll each into a 10 inch long sausage shape
Wrap each in clingfilm and freeze for 20 minutes
Meanwhile, preheat the oven to gas 4 / 180C / 350°F and line a baking tray or 2 with parchment paper
Unwrap the dough and cut it into 1/4" rounds. You should get 40 slices from each 'sausage'
Place the rounds onto the lined sheets and bake for 12 minutes
Let cool a couple of minutes on the sheet before transferring to a wire rack to finish cooling
Mix the filling ingredients together well to make a thick, spreadable cream
Spread some filling on half of the cookies and set the other half of the cookies on top and gently press together to sandwich the filling in
Store in an airtight box for up to 3 days
