Ingredients
- 1/2 cup shredded coconut unsweetened
- 1/4 cup rolled oats gluten-free
- 2 tbsp maple syrup
- 1 tbsp moringa or spirulina powder for green color (optional)
- 1-2 tbsp water
- 1 tsp vanilla extract
Filling:
- 1 cup shredded coconut unsweetened
- 1/2 cup raw cashews
- 1/4 cup rolled oats gluten-free
- 2 tbsp almond butter
- 1 tsp vanilla
- 1 tbsp coconut oil melted
Servings:
Instructions
- Place the cookie ingredients in your food processor and pulse until combined or until the mixture comes together. Place the mixture between two pieces of plastic wrap, and use a rolling pin to roll the cookie dough until it becomes about 1/2 inch thick. With a round cookie cutter, cut cookies out until you have no more dough. Set the cookies in the freezer for 5-10 minutes to harden.
- In the meantime, prepare the filling by placing the ingredients in the food processor and pulsing the mixture until it is nice and smooth.
- Take the cookies out of the freezer and scoop about 1-2 tablespoons of the filling over half of the cookies. Place another cookie on top of the filling to assemble the cookie sandwiches.
- Enjoy immediately or store cookies in the refrigerator for up to 1 week.