You can use any shape cookie cutter to make these sandwiches. Choosing a smaller shape yields more cookies! These cookies are free of dairy, egg, soy, peanuts, and tree nuts.
In a small bowl, mix the flax seed meal and water together; let stand for a few minutes until thickened. Add the margarine and flaxseed mixture to a mixing bowl. Cream together on medium speed. Add the vanilla and sugar and beat for a minute. In a separate bowl, mix together the flour, cocoa powder, salt, baking soda, and baking powder. Gradually add the flour mixture to the margarine mixture and mix well, scraping sides occasionally. Form the dough into a ball and cover in the mixing bowl; chill in the refrigerator for 1-2 hours.
Preheat oven to 325° F. Divide dough in half. On a floured surface, roll dough to ¼" thickness (you will need to flour your rolling pin to prevent sticking as well). Using a cookie cutter, cut out shapes and place on the baking sheet. Gather scraps, flour surface again and continue to roll out dough until all is used. If dough becomes too soft, return to the refrigerator to firm.
Bake cookies in 325° oven for 10-12 minutes. Remove from the oven and place on a cooling rack or paper towels to cool.
Fill the cookie sandwiches with frosting
Frost the bottom half of a cookie with safe frosting (see post for link to a recipe) and place another cookie on top. Continue until all of the cookies have been made into sandwiches.
Place in an airtight container and keep in the refrigerator for 2-3 days or freeze for up to 3 months.