Ingredients
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3⁄4 cup spelt flour, or all-purpose flour (regular or gluten free)
1⁄4 cup cocoa powder
1⁄4 cup xylitol, or other sweetener
1⁄4 tsp salt
1⁄4 tsp baking soda
1⁄4 cup coconut oil, melted
3 tbsp almond milk
2 tbsp pure vanilla extract
1⁄4 cup powdered sugar
1⁄4 cup coconut oil, melted
1⁄2 tsp pure vanilla extract
Directions
Combine flour, cocoa powder, xylitol or other sweetener, salt, and baking soda in a bowl and stir until well blended. In a separate bowl, mix together 1/4 cup coconut oil, almond milk, and 2 tablespoons vanilla extract. Stir the wet ingredients into the dry to form a dough, then refrigerate for 30 minutes.
Preheat oven to 300 degrees F (150 degrees C). Grease a baking sheet or line with a silicone baking mat.
Remove dough from the refrigerator and shape into a ball. Thinly roll out to about 1/8 inch thickness, then cut flat circles using a round cookie cutter or the top of a small drinking glass. Bake on the prepared baking sheet for 10 minutes. Cool for at least 10 minutes, then remove from the baking sheet and cool completely.
To make the filling, mix powdered sugar, 1/4 cup coconut oil, and 1/2 teaspoon vanilla extract in a small food processor until smooth and creamy. Turn half of the cookies upside down and spread each with about a scant teaspoon of filling, then top with remaining cookies to make sandwiches.
Source : allrecipes.com
