• Preheat oven to 350°F and line baking sheets with parchment paper.
• Cream butter, brown sugar, and granulated sugar until light and fluffy.
• Add eggs, vanilla, and molasses. Mix until smooth.
• In a separate bowl whisk together gluten-free flour, xanthan gum(if needed), baking soda, cinnamon, and salt.
• Add dry ingredients to wet ingredients and mix until combined. Fold in oats.
• Allow dough to rest for 10 minutes to hydrate the gluten-free flour.
• Scoop about 2 tablespoons of dough per cookie onto prepared baking sheets and slightly flatten.
• Pop into the fridge for about 10 minutes
• Then take out of oven and bake for 10–12 minutes until lightly golden but still soft in the center.
• When cookies come out, while they are still warm, use a round cookie cutter the form the cookies to the exact same size. (watch our video if you want to see clearly how to)
• Cool cookies completely before filling.

For the filling, beat cream cheese and butter until smooth and fluffy.

• Gradually add powdered sugar, vanilla, and salt. Add heavy cream if needed for a silky texture.
• Spread or pipe filling onto one cookie and top with another cookie to create a sandwich.