In a bowl combine coconut sugar, coconut oil, almond butter, egg and vanilla and whisk to combine.
Add in almond flour, cocoa powder, arrowroot powder, baking powder and salt. Stir to combine until all ingredients are incorporated.
Line a baking sheet with parchment paper and scoop 1 teaspoon scoops of dough onto the pan. I rolled the dough balls in my hands then placed them on the sheet so they were symmetrical. They are smaller cookies so you can fit about 25 -30 on each sheet. Leave a little room for them to expand.
Bake for 6 minutes then remove and let cool.
Drain your soaked cashews and place them in a food processor or high powered blender. Add in spinach, maple syrup and peppermint and blend on high until smooth and creamy.
Scoop some filling (about 1 teaspoon) between 2 chocolate cookies and press them together.
I think these taste extra delicious when refrigerated!