Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.

In a medium bowl, cream together the almond butter, coconut sugar, maple syrup, molasses, non-dairy milk and vanilla. Mix well until creamy.

Add in the oats, almond flour, gluten-free oat flour, Chai Bliss, baking powder, and salt. Mix until a thick cookie batter forms.

Using a 2-tablespoon scoop, scoop cookie dough onto the prepared baking sheet. Wet fingers and gently flatten each cookie into a round shape.

Bake in the preheated oven for 10-12 minutes, until the edges are just starting to turn golden brown.

Allow cookies to cool completely. Once cool, spread a bit of frosting on the bottom of a cookie and add another cookie on top to create a sandwich.

Store leftover oatmeal cream pies in a covered container in the fridge for 3-4 days.