Preheat the oven to 180°C and line a baking sheet with parchment paper.
Grind the oats in a small blender or food processor.
In a bowl, combine the ground oats with the rice flour, the cornstarch and the baking powder.
In a larger bowl, combine the cashew butter, the cane sugar, the egg and the plant-based drink.
Add the dry ingredients to the wet ingredients.
Using a piping bag (or 2 teaspoons), gently form small disks on the baking sheet. Bake for 15 minutes at 180°C. Let cool after baking.
Using a new, clean piping bag (or a teaspoon), poach caramel on half the biscuits and top with another biscuit.