Preheat oven to 350 degrees.
Line 2 cookie sheets with parchment paper.
In a stand mixer beat the vegan “butter” with the peanut butter.
Add the white and brown sugar and beat until fluffy.
Add the large egg and vanilla and beat again.
Scraping sides of bowl to incorporate all well.
In a small bowl whisk the gluten free flour blend, salt, baking soda and baking powder.
Add the flour mixture plus the oats to the wet ingredients.
Mix until combined.
Drop dough onto cookie sheet.
I like to use an ice cream scoop to scoop out cookie dough.
This way all the cookies are the same size.
Bake in oven for 8-10 minutes.
Let cool completely.
Once cool add about a tsp of marshmallow fluff to flat side of a cookie. Top with another cookie to make a sandwich.