Healthy Little Vittles

Preheat the oven to 350 degrees F.
Heat the canned or frozen blackberries in a small saucepan over medium high heat, stirring occasionally until they soften reduce, about 15-20 minutes. Cool them completely. You can place them into the fridge to speed up the process.
Meanwhile, beat the butter until smooth in your stand mixer or using a hand mixer, then add the coconut sugar and beat until well combined.
In a separate bowl combine the flour, baking soda, and salt and then slowly add it to the butter mixture beating it until well combined. Turn your beater/mixer off then stir in the milk and oats with a spatula or spoon.
Roll 1 tablespoon of batter with your hands into balls and then place them two inches apart on an ungreased baking sheet. Next, flatten each cookie with your hand into evenly shaped rounds and bake for 10-12 minutes. 10 minutes for softer cookies, 12 minutes for more firm cookies. Remove them from the oven and let them cool completely.
While the cookies are cooling make the blackberry cream filling. In a large bowl using an electric mixer, beat the shortening, butter, and vanilla until smooth then slowly add the powdered sugar and beat until the filling is sturdy. Add the cooled blackberries and beat on low speed to incorporate, adding more powdered sugar if needed to make the cream filling to your desired texture.
Pipe or spread the bottom of half the cookies with filling and place another cookie, bottom side down, on top. Keep leftover cookies stored in an airtight container on the counter for up to 3 days.