Pre heat oven to 350F. Line a baking sheet with parchment paper. Cut a second piece of parchment paper for rolling the dough
In a mixing bowl combine the oat flour, powdered sugar, baking powder and salt. Mix until combined.
In a small bowl, melt the butter and mix it with the eggs, vanilla, and milk
Pour the wet ingredients into the dry and mix until full combined. Place the dough between the two sheets of parchment paper and roll until the dough is about 1/2' thick. Use a jar or cookie cutter to cut out circle. Repeat with excess dough until you get 12 circles.
Bake the cookies for 11-13 minutes. They won't brown they will just be solid.
While the cookie are baking make the date caramel. Drain the dates from the hot water. Add the dates, coconut cream, almond butter, maple syrup, coconut oil, vanilla and salt to a blender and blend until completely smooth
After the cookies are done baking remove them from the baking tray and put them on a cooling rack. They will cool much faster this way in about 10 minutes.
Spread about 1-2 tsp of the date caramel onto the cookies. Place the cookies in the freezer for 10 minutes to harden the caramel
Melt the chocolate and coconut oil in 30 second intervals in the microwave, mixing each interval until completely smooth. This took me 3 turns or 1 1/2 minutes.
Spoon 1 tsp of chocolate on top of the caramel and return the cookies to the freezer for 10 minutes to solidify the chocolate.
When ready to serve let the cookies sit at room temperature for about 10 minutes for best consistency
