Preheat oven to 350 degrees Fahrenheit. Line a large cookie sheet with parchment paper.
In a large bowl, add coconut sugar, organic cane sugar, and vegan butter. Use an electric mixer and cream vegan butter and sugars until incorporated. Add vanilla extract and almond butter and mix again.
In a small bowl, combine oat flour, almond flour, baking powder, baking soda, cinnamon, and salt. Whisk to combine. Add flour mixture to butter mixture and stir to combine. Fold in the gluten-free oats. Using a tablespoon, scoop dough and roll into a ball. Place dough balls 2 inches apart on lined cookie sheet. You want 24 cookies total.
Bake for 9-10 minutes until edges are set and tops are golden brown. Allow cookies to cool for 5-8 minutes on cookie sheet before transferring cookies to a wire rack to cool completely.
While the cookies are baking, place your cashews in a blender and cover with hot water for at least 10 minutes. Drain cashews and return to blender. Add remaining Cashew Cream Filling ingredients and blend on high until smooth, stopping occasionally to wipe down sides.
Store Cashew Cream Filling in an airtight container in the refrigerator until ready to assemble oatmeal cream pies.
Divide the Cashew Cream Filling by topping the flat side of 12 of the cookies. Top filling with another cookie, flat side down. Serve immediately.
Gluten-free Oatmeal Cream Pies can be kept in an airtight container at room temperature or in the refrigerator. I prefer to keep mine in the refrigerator as they don't soften as quickly.