Combine dry ingredients in a bowl. Stir to mix. Set aside.
In a stand mixer, combine sugar, warm coconut oil, warm applesauce and vanilla. Mix on low until sugar is dissolved. 2-3 minutes.
Slowly add in the dry ingredients and mix on low until the dough comes together and all of the ingredients are combined. Wrap dough in plastic wrap and refrigerate for 15-30 minutes.
Clear work area and create space to roll out dough.
Roll dough to ¼” thickness and cut out 2” circles. Place circles on parchment lined cookie sheets. Cookies will not spread much so 1” apart is fine.
Cool Completely on a wire rack and make Cream Filling.
Using a whip attachment on your mixer, beat the palm shortening at high speed, until light and fluffy and doubled in size. About 3-5 minutes. Slowly add in the powdered sugar and rice milk, mix until incorporated. Add vanilla.
On cooled cookies, spoon out 1 TBL of Cream Filling onto ½ of the cookie sides and cover with opposing cookie. Allow to cool in fridge to set.