In a large mixing bowl, beat together the vegan butter and sugar with a hand-mixer until fluffy and smooth. Add the French Vanilla creamer and vanilla extract and beat until combined. Stir together the flour and salt then add to the mixing bowl and beat until combined. Chill briefly if desired.
To make cookie dough tacos, roll dough into 12 balls, then press each ball between two sheets of wax paper to roughly 4-5 inches in diameter. Spread 1 tablespoons of hazelnut spread on each cookie dough tortilla, then spoon the Vanilla Bean Coconutmilk frozen dessert onto each taco. Add 1 tablespoon of the CocoWhip to each taco, then sprinkle with chopped cherries and enjoy immediately!
for the purpose of food safety, I recommend briefly heating the flour to kill any possible bacteria. Microwave for 2 minutes on high, or lay on a baking sheet and cook for 5-6 minutes in a 350 degree oven.
for a more stable cookie dough tortilla, roll out the dough while cold