All the ingredients for cookie dough put in a blender and blend until smooth and firm mass. Don’t blend too long, only until all ingredients stick to each other and mix. If blend for too long, almonds will start to turn into butter and dough will have an oily consistency. After further blending shape into a large ball of dough and place for 30 minutes in the refrigerator for easier rolling. At this time, divide dough into several parts. On the table lay a sheet of baking paper, then ball of dough and again a sheet of paper. Roll out the dough to a thickness of about 5mm. Rolling between sheets of baking paper will prevent from sicking and you will find it very easy. Cut out small circles, using molds or glasses and place them for 15 minutes in the freezer to harden – they won’t break while putting cookies together. During this time, you can prepare the coconut filling from this recipe.
When the circles will be hard, plac on them a decent portion, about 1 heaping teaspoon of coconut butter, cover with the second circle and press. Ready cookies place for 15 minutes in the freezer to harden, until coconut butter will be solid. After that OREO cookies are ready to eat. Store them in the refrigerator up to 5 days :)
Recipe by Karolina Gawrońska - Fundacja Roślinna at https://karolinagawronska.pl/vegan-no-bake-oreo/