Cocoa Spelt Cookie Sandwiches

1Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

2In a medium bowl, whisk together the spelt flour, (1 cup) unsweetened cocoa powder (⅓ cup), baking soda (½ teaspoon), and salt (¼ teaspoon) until well combined.

3In a large bowl, cream the softened unsalted butter (¼ cup) and coconut sugar (½ cup) together using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.

4Add the egg (1 large) and vanilla extract (1 teaspoon) to the butter and sugar mixture and beat until fully incorporated.

5Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a smooth dough forms. Avoid overmixing to keep the cookies tender.

6Using a teaspoon or small cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Flatten each slightly with the back of a spoon or your fingers to form thin wafers approximately 2 inches in diameter.

7Bake in the preheated oven for 8-10 minutes, or until the edges are set and the centers appear just firm but still soft to the touch.

8Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

9Once the cookies are completely cooled, spread about 1 teaspoon of creamy peanut butter (½ cup) on the flat side of one cookie and sandwich it with another cookie, gently pressing together to spread the peanut butter evenly to the edges.

10If the peanut butter is too thick to spread easily, stir in 1 tablespoon of milk or water to thin it slightly before assembling the sandwiches.

11Serve immediately or store the cookie sandwiches in an airtight container at room temperature for up to 3 days.