2 tbsp coconut oil/soft butter
2 tbsp monk fruit sweetener
¼ tsp baking soda
¼ cup cocoa powder
½ cup almond flour
4 tbsp plain coconut butter
1 tbsp monk fruit sweetener
For the Cookies
Combine the coconut oil(or butter) with the monk fruit and the egg and whisk until all combined.
Add in the baking soda, cocoa powder and almond flour and mix with rubber spatula, this will thicken to a dough.
Wrap in seran wrap and refrigerate for 1 hour .
Remove from fridge and dust the counter with cocoa powder, and also dust the rolling pin in cocoa powder.
Roll the dough into a sheet ¼ inch in thickness and punch out 1-1½” circles.
Bake for 40 mins at 275 degrees.
For the Filling
With a rubber spatula, mix together the coconut butter and monk fruit until combined.
Pull the cookies from the oven and let them cool completely.
Spread about a teaspoon worth of filling on one cookie, and press another over it, creating a sandwich.