RAW SANDWICH COOKIES

• 2 cups almonds, you can substitute any nut or use a mix of nuts.
• ½ cup coconut flour
• ½ cup coconut sugar
• ½ tsp. salt
• ½ cup maple syrup
• 4 tbsp. melted coconut oil

Filling

• ½ cup almond or peanut butter
• 4 tbsp. maple syrup
• 2 tsp. melted coconut oil
• 2 big pinches of salt

Directions

1. Combine the nuts, coconut flour, sugar and salt in a food processor and pulse into coarse crumbs.
2. Add the maple syrup and oil and pulse until the batter becomes sticky.
3. Using a teaspoon scoop the batter onto a lined baking pan or teflex dehydrating sheet. Use your fingers to flatten to ¼ to 1/3 inch thick.
4. Bake for 7-8 minutes at 300 degree or dehydrate at 105-110 degree for 4-6 hours, flipping the cookies over halfway through, until they firmed up slightly.
5. If you have no dehydrator and want more of a raw cookie you can place cookies in your oven and set oven on the lowest. Test to see when slightly firmed up.

Filling

1. Combine all ingredients in a small bowl and stir vigorously until smooth. The mixture should be thick.
2. When the cookies are ready, place a heaping tsp. of the filling onto the bottoms of half of the cookies. Sandwich with the remaining cookies. Store in the fridge or freeze.

Yields: 16 sandwich cookies