Preheat oven to 350 degrees F and line baking sheet with parchment paper.

In mixing bowl, mix vegan butter and coconut sugar until smooth and fluffy.

Add vanilla extract and plant-based milk or egg; mix until combined.

In separate bowl, whisk almond flour, tapioca flour, coconut flour, baking soda and real salt.

Gradually add dry ingredients to wet mixture; stir until soft dough forms. Let sit 5 minutes to hydrate.

Scoop tablespoon-sized portions, roll into balls, place on baking sheet. Flatten slightly, then create indent in center with thumb or back of spoon.

Bake 10–12 minutes or until edges are lightly golden. Remove from oven; re-indent centers if puffed.

Let cookies cool completely on baking sheet.

Once cool, fill each center indent with about 1 tablespoon SunButter.

Sprinkle sea salt or drizzle maple syrup on top for extra flavor.