Preheat oven to 350ºF. Line two baking sheets with Gefen Parchment Paper and spray with nonstick cooking spray.

In the bowl of an electric mixer, combine coconut oil and light brown sugar. Mix until creamy. Add egg and vanilla. Mix until incorporated.

Then add oats, flour, baking powder, baking soda, cinnamon, salt, and ground pecans. Mix well.

Scoop one heaping teaspoon of cookie dough, roll into a ball, and place on baking sheet. Do not press down; these cookies will spread as they bake. Space cookies about one and 1/2 inches apart.

Bake for 10-13 minutes, depending on how chewy or crispy you like your cookie.

Prepare the filling. In the bowl of an electric mixer, combine coconut oil, peanut butter, and confectioners’ sugar until creamy and smooth.

Add vanilla and slowly add almond milk, one tablespoon at a time, until you have a texture that will spread easily.

When the cookies are cool, flip them over and spread some filling over half the cookies. Top with a similar sized cookie. The cookies are best served slightly chilled. They last well if kept refrigerated for up to a few days.