Peanut Butter Coconut Cream Cookie Sandwiches

Make the Peanut Butter Coconut Cream:

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

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. 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.

Once the cookies are completely cooled, take 2 equal-size cookies and flip them over so the flat side is facing up. Spread 1 to 2 tablespoons or more 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.. Copyright © 2021 by Samah Dada. Published by Rodale Books, and imprint of Penguin Random House, LLC.

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