Nuts 'n More Cookie Butter Peanut Butter Moon Pies

• 10 tsp. high protein cookie butter peanut butter
• 1/3 cup sugar free chocolate
• 1 tsp. coconut oil

Instructions:

1. Preheat oven to 350F and prepare a baking sheet with parchment paper.
2. Place all of your shortbread ingredients into a mixer and mix using a paddle attachment until a dough forms. If dough is too dry, add another tablespoon of water.
3. Roll out dough until it's about 1/8 inch thick (I used more brown rice flour for dusting) and cut out cookies using a 2" inch round cookie cutter or a lid to a spice container. Roll out remaining dough and cut out more cookies until you have no more dough left. Recipe should make about 20 cookies.
4. Place the cut out cookie dough onto the baking sheet and bake for 8-11 minutes. Remove from oven and let cool completely.
5. Once the cookies are cooled, place the marshmallows into a double boiler (glass bowl over a small pot of water on medium heat) until the marshmallows start to melt. Stir until just small clumps are left. Add in the sugar-free maple syrup and continue mixing until smooth. Marshmallow fluff will still be very sticky. Turn heat down to low while you spread fluff onto 10 of the cookies.
6. On the remaining cookies, spread 1 teaspoon of cookie butter in an even layer then press the cookies together to make a cookie butter, marshmallow sandwich.
7. In a microwave safe bowl, melt chocolate chips and coconut oil together until smooth. Dip each cookie sandwich into the chocolate until completely covered and let the excess drip off. Place it back on the parchment paper. Repeat until you have covered each cookie sandwich in chocolate. Place all the moon pies in the freezer for 20 minutes for chocolate to set before serving.