Almond Chocolate Chunk Cookie Sandwiches
[Vegan, Gluten-Free]

To Make the Cookies:

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, combine almond flour, baking powder, and salt.
3. Stir in melted coconut oil, maple syrup, and vanilla extract to form a dough.
4. Add chocolate chunks and stir to combine.
5. Using a medium cookie scoop, scoop the cookies onto your lined baking sheets and press them down with the back of a fork.
6. Bake for 15-18 minutes, switching the racks halfway through, until they're golden and starting to brown on the bottom.
7. Remove and let cool.

To Make the Coconut Whipped Cream:

1. Scoop out the coconut cream that has separated in the can and place it in a medium bowl.
2. Using a mixer, whip the coconut cream until peaks start to form. Add maple syrup and almond extract and continue to whip until it resembles whipped cream.
3. Stir in the smaller chocolate chunks and place the whipped cream in your fridge to harden.

To Assemble:

1. When cookies are completely cool and the whipped cream has firmed up, you can make your sandwiches.
2. Place a large spoonful of the whipped cream on the underside of a cookie and top with a second cookie. Continue for the remaining cookies. Serve immediately.