Cream together the butter and sweetener in a large bowl. Add in molasses, eggs, and vanilla and mix well.
In a separate bowl, stir together the almond flour, baking soda, cinnamon, oats, and coconut. Stir the oat mixture into the wet ingredients.
Form 24 cookies on 2 parchment-lined cookie sheets. Bake for 12 minutes. They will be soft but golden around the edges. Cool completely on the trays before filling them.
Filling:
Stir together the filling ingredients until smooth.
Gently flip over one cookie. Spread a little filling on the bottom. Top with a second cookie. Repeat. Refrigerate for at least 1 hour to set.
These are soft and tender cookies. Be gentle with them. The filling is the binder. Once you chill them they firm up.
Notes
Nutrition: the nutrition table is for one large sandwich cookie with the filling. There are 6 NET carbs for serving. If you would like to reduce the number of net carbs per cookie simply make smaller cookies.To Store: keep the cookies airtight and in the fridge for up to 1 week. To Freeze: place in a freezer container and store for 2-3 months. Eat frozen or thaw before eating. Notes on Sweeteners:I get a lot of comments from my low carb readers on the use of molasses. I use it for flavor, not sweetness. One teaspoon of molasses has 5 grams of carbs. This recipe uses 1 teaspoon divided by 12 servings. That is less than .5 grams of carbs from the molasses. If you prefer you can just omit it.