Peanut Butter Coconut Cream Cookie Sandwiches

Preparation

1. Make the Peanut Butter Coconut Cream:

   Step 1

   In a high-speed blender, combine the dates, peanut butter, and coconut. Blend together on high speed, gradually adding in the almond milk, ¼ cup at a time (you may not need it all). The mixture should be very creamy. Continue to blend and scrape down the sides of the blender until that smoothness is achieved. Cover and set aside.

2. Make the cookies:

   Step 2

   Preheat the oven to 350°F and line a cookie sheet with parchment paper.

   Step 3

   In a medium bowl, combine the peanut butter, maple syrup, and vanilla. Mix together until smooth.

   Step 4

   In a separate medium bowl, whisk together the oat flour, almond flour, baking powder, and salt.

   Step 5

   Combine the flour mixture and the peanut butter mixture, and then add the almond milk to help everything come together. The dough should be pliable and easy to roll into balls.

   Step 6

   Create 1- to 2-inch balls of the dough and place them some distance apart on the lined cookie sheet. Flatten the cookies gently with your hands until they are ¼ to ½ inch thick. (You want them fairly thin to create the sandwiches.) Bake for 13 to 15 minutes until the cookies have risen, and are golden around the edges. Then let them cool on the sheet slightly before transferring to a wire rack to cool completely.

   Step 7

   Once the cookies are completely cooled, take 2 equal-size cookies and flip them over so the flat side (the bottom) is facing up.

   Step 8

   Spread 1 to 2 tablespoons or more (depending on how thick you want the filling!) of the Peanut Butter Coconut Cream on one of the cookies and place the second cookie, flat side down, right on top of it. Do this for the rest of the batch until all the cookie sandwiches are assembled. Sprinkle with confectioners’ sugar, if desired, before serving.