Almond Flour Cookie Sandwiches With Raspberry Coconut Cream
[Vegan, Gluten-Free]

To Make the Chocolate Cookies:

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Melt the dark chocolate using a double boiler.
3. Make the flax eggs in a small bowl and set aside.
4. In your food processor, combine the almond flour, coconut sugar, cacao, baking soda, and salt.
5. Add the almond butter and mix again — the mixture should resemble a rough cornmeal texture.
6. Add the melted chocolate, flax eggs, and vanilla and mix to combine, careful not to over mix.
7. Stir in the chocolate chips and scoop the cookies onto the baking sheets, flatten slightly.
8. Bake for 12-15 minutes, switching racks halfway through. The cookies should be slightly soft and pillow-y when done. Let them cool completely before assembling the sammies.

To Make the Raspberry Coconut Cream:

1. We recommend making this as the cookies are cooling.
2. Place softened coconut butter in a bowl.
3. Pour defrosted raspberries over the coconut butter and gently swirl together, set aside until the cookies are completely cooled.

To Assemble:

1. Place a large spoonful of the raspberry coconut cream on the flat side of one cookie and gently sandwich the cream with another cookie.
2. Continue until all sammies are made. Store in the refrigerator.