Set out the vegan butter to soften at room temperature.

Preheat the oven to 350° F and line two baking sheets with parchment paper.

In a food processor, grind the Oreos until finely crushed.

Whisk together the crushed Oreos, all-purpose flour, black cocoa powder, baking powder, baking soda, and salt in a medium-sized bowl.

In another large bowl, cream together the softened vegan butter, granulated sugar, and brown sugar until light and fluffy.

Add the lukewarm non-dairy milk and vanilla extract to the butter mixture and mix on low until combined.

Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed until a soft cookie dough forms.

Using a large cookie scoop, portion the dough into balls and flatten them to about 1-inch thick.

Bake for 15-18 minutes. Let cool on the pan for 10 minutes before transferring to a wire rack.

Prepare the creamy filling by whipping together the softened vegan butter, vegan cream cheese, and powdered sugar until smooth.

Once the cookies are completely cool, spread the cream filling between two cookies.