Mix the flour, sugar and egg replacer together in a bowl and put the rest of the cookie ingredients into a saucepan

Melt it together over a low heat, let cool to room temp then add to the dry mix

Split the dough into an even number of sausage shapes and place on the cookie sheet. I did 2 batches of 16

Flatten the sausages and tidy up the edges

Use a fork to make the peanut shell criss cross pattern on top

Pinch the middle of each cookie to make them peanut shell shaped

Bake for 14 - 16 minutes and let cool on the tray before transferring to a wire rack

Spread the underside of half of the cookies with the filling mixture and top with the remaining cookies

Serve immediately. Without filling they'll keep in an airtight container for up to 5 days