Blueberry Sandwich Cookies

• 2 cups oat flour
• 1/4 tsp salt
• 1/4 tsp baking soda
• 1/4 cup shortening
• 3 Tbsp coconut sugar
• 1 egg
• 1 tsp vanilla
• 1/2 cup blueberry jelly
• 2/3 cup chocolate chunks
• 1 Tbsp coconut oil

Preheat the oven to 350’F.  Line a cookie sheet with parchment paper or a silpat.

Mix the dry ingredients in a small bowl, set aside.

Cream the shortening and sugar together.  Add in egg and vanilla.

Pour the dry over the wet, fold to combine, then tip out onto a clean counter.  Knead the dough by hand until you have a smooth ball.

Roll out the dough between 2 silpat mats or parchment paper.  (I use chopsticks as a guide for thickness 😉.)

Cut out your cookies, and lay on the prepared cookie sheet.

Bake in the oven 8-10 minutes, rotating the pan halfway through.

Cool completely on the cookie sheet.

Melt the chocolate and coconut oil together.

Once the cookies are cooled, dollop about 1 tsp jelly on a cookie. Top with a second cookie, and dip in melted chocolate.  I like to use a brush to get the chocolate evenly spread on the cookies.

Cool in the refrigerator 4-6 hours before serving.  

Enjoy!