Combine the oats, dates, coconut oil and vanilla in a food processor and process until a ball of dough forms. Place in bowl and refrigerate for 10 minutes.

Remove the dough from the refrigerator and place on a piece of parchment paper. Place another piece of parchment paper on top of the dough and roll into a circle with a rolling pin until the dough is about 1/4 of an inch thick.

Using a small circular cookie cutter (I actually used a shot glass), cut the dough into circle shaped cookies and place on a parchment paper lined baking sheet. Re-roll any excess dough until you get all the cookies you can out of it. Set aside.

Combine the raspberries and coconut butter in a food processor and process until smooth. You want the coconut butter somewhat warm so that it blends smoothly into the raspberries.

Spoon the raspberry mixture onto half of the cookies and place the baking sheet in the refrigerator for about 30 minutes until the raspberry mixture has hardened.

Remove from the refrigerator, place the plain cookies on top of the raspberry filled cookies to create a sandwich.

Store in the refrigerator.