- Using a rubber spatula, mix all cookie ingredients together in a large bowl until dough sticks and forms a ball. Wrap in plastic wrap and chill in the refrigerator for 30 minutes.
- Using a rolling pin, roll the dough out between two pieces of plastic wrap (to prevent sticking) to 2/3″ thickness. Using a 2 3/4″ circular cookie cutter (I used the top of a small mason jar), cut out the cookies and place on dehydrator trays or parchment lined baking sheets.
- If using a dehydrator, dehydrate the cookies at 115° F for 3-4 hours, depending on the texture you would like the cookie.* If you are baking the cookies, see note below.**
- To make the filling, blend all ingredients in a high-speed blender for about a minute or until very smooth.
- Using a rubber spatula, spread about 2-3 Tablespoons of the filling on one cookie then top with another cookie to create the sandwich. Place finished cookie sandwiches on a baking sheet. After you’ve made all 16, chill in the refrigerator for 20-30 minutes to allow the filling to set. Remove from refrigerator and enjoy! Store uneaten cookies in an airtight container in the refrigerator for up to 5 days.
- *I dehydrated my batch of cookies for around 4 hours. You want the cookies to be slightly crunchy on the outside and still soft and chewy on the inside. **I haven’t tested the baking method, so I’d love any feedback if you do it this way. I would bake at 200° F (or your oven’s lowest temperature setting) for 15 minutes, turn off the oven and allow to sit in the oven for another 10-15 minutes.