Preheat oven to 350°F.

Line a baking sheet with parchment paper or a silicone baking mat and set aside.

In a mixing bowl, combine all cookie ingredients until fully incorporated. The mixture should form a dough ball.

If the dough feels dry, add a small splash of maple syrup until it comes together.

Place dough onto a sheet of parchment paper and cover with a second sheet of parchment.

Roll dough to about ⅛-inch thickness, then remove the top parchment layer.

Use a small round cookie cutter to cut disc-shaped cookies and place them on the prepared baking sheet.

Space cookies about 1 inch apart.

Bake for 10–12 minutes, until set with slight softness on top. Cookies will firm up as they cool.

Allow cookies to cool completely before filling.

In a bowl, mix softened butter, vanilla bean paste, and powdered sugar.

Slowly add raw milk, a little at a time, until a thick, firm, pipe-able consistency is achieved.

Pipe or spread filling onto the flat side of half the cookies.

Top with remaining cookies to create sandwich cookies.

Transfer assembled cookies to the refrigerator to set, or freeze for longer storage.