Every now and then I accidentally pass through the cookie aisle and reminisce about my favorite childhood cookies and my pre-celiac treats. Well, today was one of the those days. And rather than buying a gluten-free, vegan, yet highly processed option, I decided to try and make my own. And the results were super yum!
3 cups of almond meal
2 tbs of coconut flour
20 deglet noor dates
1/2 a cup of cacao powder
A dash of vanilla
A dash of salt
A dash of cinnamon
1/3 a cup of coconut butter
2 tbs of coconut oil
2 tbs of coconut syrup (or agave)
A dash of mint flavoring
A dash of spirulina (for coloring)
Add all the ingredients for the cookies to the blender and blend until well-mixed. Pour out onto to wax paper and roll out with a rolling pin. (The mixture will be crumbly, just use extra pressure when rolling them out to make it bind) Transfer the wax paper and rolled out mix to a baking tray and place in the freezer for 20 minutes.
To make the icing, take the coconut butter and make sure it's at room temperature and mix with the coconut oil, coconut syrup, mint and spirulina. Whisk together until well blended and then set aside.
Remove the cookies from the freezer and use a cookie cutter to cut into small circles. Scoop out a tablespoon of the filling and place in the middle of the cookies, then add the top cookie. Place in the fridge for 20 minutes and then serve.