Preheat oven to 150 degrees Celsius and line a baking tray with baking paper.
Add the coconut yoghurt, maple syrup and nut butter to a medium bowl and whisk to combine.
Add in the flour, ginger, cinnamon and baking powder and mix until a thick batter forms. Divide the mixture by placing a tablespoon of the batter on to the tray (I divided mine into 18) and then using wet hands shape to form a ball and then flatten out to desired thickness.
Place in the oven to bake for 20mins.
While the biscuits are cooling, mix together the coconut yoghurt and maple syrup for the filling. Add the coconut flour and mix until thick.
Add a spoonful onto each biscuit, divide into pairs then sandwich together! Store in the fridge for up to 5 days.