Ingredients
Scale
Cookies:
- 1 cup coconut sugar
- 1/2 cup melted coconut oil
- ¼ cup almond butter
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup almond flour
- ¼ cup cocoa powder
- 1/3 cup arrowroot powder
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Filling:
- 1 1/2 cups soaked cashews (soaked in water for at least 3 hours and no more than 12 hours)
- ½ cup spinach
- ¼ cup maple syrup
- 6 drops Peppermint essential oil (or 1 teaspoon peppermint extract)
Instructions
- Preheat your oven to 375 degrees.
- 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.
Filling:
- 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.
Notes
- I think these taste extra delicious when refrigerated!