In a bowl mix all the wet ingredients for the cookie and flaxmeal until sugar is well combined and keep for 2 minutes.

In another bowl, mix/whisk the dry ingredients well. Add in the dry ingredients and mix to get a soft dough. Add more oats flour if needed. Chill the dough covered for 5 minutes.

(A good rum extract has worked best for me for these cookies and the filling. I use this extract)

Oil hands and make balls. Flatten them on parchment. bake at pre-heated 350 degrees F for 12-14 minutes(depends on size of the cookie). Will make 12 small cookies.

Dont let the cookies overbake to a brown. The cookies are done when the tops are not jiggly.

Let cool on rack.

Meanwhile, make the caramel filling.

In a pan, mix the water and sugar and keep cooking on medium till the sugar syrup gets thick and turns a good shade of brown.(5-7 minutes)

Keep the other ingredients mixed and warm. Taste and add more coffee if needed. Add the warm mix slowly to the caramel to get a creamy mixture. Take off heat as soon as the mixture is well combined and starts to boil.

Apply the cream between 2 cookies and let cool before biting in. Sprinkle some cocoa powder on top.

You can also add a few chocolate chips to the caramel when still hot. Too much chocolate though will mask the coffee flavor.

For a creamier softer filling, add a little vegan cream cheese to the caramel and whip it, then spoon in between the cookies. Fill cookies only before serving is using cream cheese.