The perfect snack sized dessert. This recipe is by Nicole at http://NoBread.com. Here is the recipe:

What you will need: 

For the COOKIE:

• 3 T Coconut oil 
• 1/4 cup Coconut sugar
• 1 T Almond Milk 
• 1 tsp Vanilla Extract
• 2 T Maple Syrup 
• 1 Cup Almond Flour 
• 1/2 teaspoon Baking soda 
• 1/2 Teaspoon Baking powder 
• Dash of salt
• Dairy Free Mini Chocolate chips

For the filling:

• 3/4 Cup Coconut Butter, melted 
• 2 T Maple Syrup 
• 1 teaspoon vanilla 

What You Will Do: 

• First preheat the oven to 350 degrees F and make the cookies. In a large bowl, combine your dry ingredients, and in a smaller bowl, combine your wet ingredients.
• Pour the small bowl into the larger and combine thoroughly. Fold in your chocolate chips.
• Line a tray with parchment paper and roll balls of dough into small circles. Make each circle just an inch in diameter!
• Cook for 11 minutes and let cool!
• Now time to make the filling. Melt your coconut butter and mix in maple syrup and vanilla. Place in the refrigerator and let it cool and harden together.
• Once your cookies are totally cool, and your filling is totally hard, add filling to one cookie, and sandwich it with another. Press down so the sandwich sticks together!
• Enjoy!!! I like to keep these in my freezer because it feels like an ice cream sandwich, but you can totally store at room temp for the first few days.