Cookies:

1. Whisk together the flour, almond flour, flaxseed meal, baking powder, arrowroot, and salt in a medium bowl. In a larger bowl, mix the coconut milk, maple syrup, and coconut sugar with an electric mixer until light and fluffy. Beat in the maple extract until combined.
2. Beat in the flour mixture in several additions until just blended. Divide the dough into two balls and flatten each into a disc. Wrap each in plastic wrap and chill for 30 minutes to 1 hour.
3. Preheat the oven to 350°F (180°C) and line baking sheets with parchment paper. Roll one disc on a lightly floured surface until about ? inch thick. Cut out cookies with leaf-shaped (or any shaped) cutters dipped lightly in flour. Place on the sheets about 1 inch apart.
4. Bake until the edges just start to brown, 8–10 minutes. Watch closely — they can start to brown quickly. Cool on the sheets for a few minutes, then transfer to wire racks to cool completely.

Filling:

1. Beat the butter on medium speed until light and creamy, about 2 minutes. Add the powdered sugar in two additions, beating well after each. Add the maple syrup and maple extract and beat until smooth. If the filling is too thick, add non-dairy milk one teaspoon at a time until it reaches a spreadable consistency.
2. Spread a generous spoonful (about 2 teaspoons) of filling on the flat side of one cookie. Top with a second cookie and press gently. Repeat until all cookies are matched up. You can afford to be fairly generous with the filling and may have some left over.
3. Store in an airtight container for up to one week. Makes approximately 36 two-inch sandwich cookies.