Whisk together the dairy free spread and icing sugar until light and fluffy
Beat in the egg
Stir in the gluten free flour and cocoa powder
Wrap in cling film and chill in the fridge for an hour
Preheat the oven to 180 oC
Roll out the dough until 3-5mm thick
Cut out 24 cookies using the cutter of your choice
Place on a lined baking sheet and bake for 12-15 minutes

Cool the cookies on a wire rack
Make the frosting by beating together the icing sugar, dairy free spread and peanut butter
Sandwich the cookies together using the peanut frosting