Preheat the oven to 350°F then line a baking sheet with parchment paper. In a large bowl, combine the almond flour, oat flour, oats, cinnamon, baking soda, baking powder and salt. Sift together then set aside.In the bowl of a stand mixer with the paddle attachment (or a large bowl using a hand mixer), add the solidified coconut oil and coconut sugar. Cream together on medium speed for about 1-minute. Add the molasses, vanilla extract and almond milk then continue to mix for about 30 seconds.With the mixer running on low speed, add the dry ingredients to the bowl in two parts. Allow to mix until a dough forms, for about 30 seconds. Use a spatula to scrape down the sides then mix again, as needed.Take 1 tablespoon of dough and roll into balls. Bake cookies for about 10-12 minutes. Allow cookies to cool on the baking sheet for at least 10 minutes.Meanwhile prepare the filling by combining the drained and rinsed cashews with remaining ingredients in a high speed blender or NutriBullet. Blend until smooth and add more sweetener as needed and almond milk to thin. The texture should be thin enough to pipe but not overly runny. Transfer to a pastry bag then gently pipe the filling into the center of half of the cookies. Place the remaining cookies on top and enjoy!