First, wisk or use a food processor to blend the coconut cream, powdered sugar, vanilla, and optional butter extract till smooth. Place in the fridge to harden
Preheat the oven to 350 and line 2 cookies sheets with parchment paper
In a large bowl add 1 tbsp ground flaxseed with 3 tbsp water. Let gel for 3-5 minutes
Add the other Oreo ingredients to the flax egg and mix till a dough is formed.
Roll the dough into heaping tbsp balls and place on the cookie sheet. Gently press down and cook for about 10-12 minutes until cookies are just set. Let cookies cool completely.
Add about 1 1/2 tbsp icing on one cookie and place in freezer for about 20 minutes until the icing sets. While the cookies icing hardens spread the other cookie with about 1 tbsp of creamy peanut butter. (Freezing is optional: but this just ensure a less messy cookie)
Once the icing hardens, take out of the freezer and sandwich the peanut butter cookie and icing cookie together. Then ready to eat. Keep leftovers in an airtight container in refridgerator
Notes
Nutrition facts calculated with lakanto monk fruit sweetener