Preheat oven to 350. Line a cookie sheet with parchment paper.
Combine cookie ingredients in a bowl and mix with a wooden spoon. This dough comes together pretty easily. Divide into 24 pieces. Roll each into a ball and put on a cookie sheet lined with parchment paper. (OR shape the dough into a log and slice 24 pieces but they are more uniform shaped when using the ball method).
Sprinkle them with a little extra sweetener. Using the bottom of a measuring cup or drinking glass flatten the cookies to ¼ inch thick. They might stick to the bottom but just slide the dough off and put it back on the parchment.
Bake for 10-12 minutes until the edges are golden. Cool completely.
While the cookies are cooling mix the ingredients for the filling.
When the cookies are completely cooled flip half upside down and divide the filling between them. Top each with a second cookie. Refrigerate for at least an hour.
Melt the chocolate and add the sweetener and peanut butter powder. Dip each sandwich cookie in the chocolate. Sprinkle with sea salt if desired.
The fat content in peanut flour/peanut powder can vary greatly. If the dough seems too dry add more coconut oil, one tablespoon at a time until it holds together.Notes on Sweeteners: