Preheat the oven to 375°F.
In a mixing bowl, combine sugar, orange zest, vegan butter, and vanilla extract. Mix well till creamy.
Add the flaxseed with 3 tbsp of water, or melt the flaxseed with 3 tbsp water ahead of time.
Combine the soy milk into the mixture. Mix well till smooth.
Slowly add the dry ingredients to the pureed mixture. Mix well till the dough has been achieved.
Scoop the cookies and roll them into balls, flatten them to make a circle. Place them on a baking sheet.
Bake for 10 minutes till golden brown around the edges.
Put a marshmallow on top of each cookie as soon as they come out of the oven. Allow cool completely for 1-2 hours and set them aside. (See note)
Melt the vegan butter or vanilla frosting in 30 seconds. Saute in the green food coloring until the desired shade of green is achieved.
While the cookies are still cooling, spread the frosting evenly over each cookie until it is completely covered.
Allow 6 hours for them to coat completely.
Using a cutter, roll out the tootsie roll over into a thin sheet.
Put a tootsie roll strip over the marshmallow's base where the sugar cookie meets.
Attached are the chocolate chips into the rolled strip. Repeat with the remaining cookies.
Serve with some St. Patrick's topper your cookies to look more edible.