Ingredients for cookies: (12 to 15 small cookies)
2 cups of almond flour
1/2 cup of cacao powder (or as I’ve done a mix of carob and cacao powders)
1/4 teaspoon sea salt
2 tablespoons of lucuma powder (optional but it adds such a nice caramel flavour)
1 teaspoon of vanilla powder or extract
1 teaspoon of cinnamon
1/2 cup maple syrup (or other liquid sweetener)
Place flour, cacao powder, lucuma, cinnamon and sea salt in a large bowl stirring to combine.
Next add in vanilla and chopped nectarines/peaches mixing them with the dried ingredients.
Pour in the maple and mix with your hands or a wooden spoon/spatula until the dough sticks together. If too dry, add more syrup or a dash of non-dairy milk.
Either scoop out balls of dough and flatten with your palm or roll out between two sheets of baking paper and using a cookie cutter, cut cookies of your desired shapes.
Place on a dehydrator teflex sheet. Dehydrate at 42 degrees for 12 hours or bake at 100 degrees for 15-20 minutes.
Let cool completely before adding the filling.
Ingredients for the filling:
1 cup of coconut yogurt
1/2 cup of vanilla plant based protein powder
1/4 cup of melted cacao butter
1/4 cup of maple syrup
1/2 tsp of vanilla extract
1 tsp of ground cinnamon
1/2 tsp of ground ginger
1/4 tsp of ground cardamon
pinch of ground cloves
pinch of salt
Blend until smooth, then pour into a container and set in the fridge for about an hour.
Then spread about a tablespoon of frosting to a cookie and gently press with another one of top to form your cookie sandwich.
Enjoy as they are maybe with a refreshing summer drink!
Store the cookie sandwiches in an airtight container in the fridge.