Preheat oven to 350 degrees F.

In a small bowl add the almond flour, baking soda, and salt mixing to combined.

In a large bowl add the wet ingredients: eggs, maple syrup, vanilla, sparking water, and coconut butter whisking to combined.

Add the dry ingredients into the wet ingredients combining well with a spoon.

On 2 lined baking sheets scoop 3 tablespoons full of dough into mounds 4 inches apart (since they will spread slightly). 6 mounds on each baking sheet.

Baking in the oven until set and slightly golden, 15-20 minutes.

Allow to cool for 10 minutes so the filling doesn't melt.

Meanwhile blend the filling in a food processor until smooth and creamy.

Scoop a couple tablespoons of filling in between two cookies to form the pies.

*** once the pies are made you can store on the counter for one day so the filling remains soft. If you aren't serving these right away I like to store the cookies and the filling separately in the fridge because the filling will set. A couple hours before serving allow the filling to get soft at room temperature and use a food processor again to whip before spreading between the cookies and serving.