Almond Shortbread Butterscotch Cookies
[Vegan, Gluten-Free]

To Make the Cookies:

1. Blend the oats and almond meal until fine then add the remaining ingredients continue to blend until smooth and it creates a thick dough
2. Roll into a cylindrical log, wrap in baking paper or a silicone mat, then freeze for 20-30 minutes or until firm enough that it will hold its shape when sliced.
3. Preheat oven to 355°F and bake in the center of the oven for 12 minutes.
4. Remove from oven and allow to cool completely before filling with butterscotch frosting.

To Make the Frosting:

1. Combine the sugar, butter, and cream in a medium saucepan over medium heat.
2. Cook, stirring, for 2 minutes or until butter melts and sugar dissolves. Remove from heat.
3. Add the ground coconut sugar, tapioca and salt (if using) and stir to combine then mix it with a cake mixer to create a bit more fluff.
4. Place small balls of the firm filling onto the center of one of the cookies then gently press the top cookie onto it pressing down until the filling reaches the edges of the cookie.