Preheat the oven at 350 °F / 180 °C.
Grease a baking sheet with a little coconut oil.
In a small bowl, combine almond milk, ground flaxseeds and vanilla extract. Set aside while you prep the rest.
In a high-speed blender (or food processor), blend almonds until you reach a floury consistency. Don’t wash that blender yet, you’ll use it to make the caramel.
Mix all dry ingredients, including ground almonds, in a large bowl.
Add melted coconut oil to the milk mixture. Whisk until combined.
Add the wet mixture to the dry mixture and stir everything together.
Use your hands to shape the cookies into round shapes and place them on the baking sheet, leaving some space between each cookie.
Bake for 12 minutes or until the edges are starting to slightly brown.
Remove from the oven and allow them to cool for a few minutes. They will still be a little soft, but they’ll become firmer as they cool down. After 10 minutes you can transfer them to a rack.
While you wait, make the caramel.
In a high-speed blender, the one you used to make the almond meal, blend all caramel ingredients until smooth and creamy. You might need to stop a few times to scrape down the sides.
Assemble the sandwiches by spreading a good dollop of caramel filling onto a cookie and softly pressing another one down on top.
Enjoy this yummy treat!