Prepare the cookie dough:

1. Combine the almond flour, arrowroot starch, cacao powder, baking soda, and sale in a medium mixing bowl.
2. Add the coconut oil mixture to the almond flour mixture and mix to form a dough.
3. Scoop the dough onto a sheet of parchment paper and form the dough into a log about 2 inches wide. Roll up the log in the parchment paper and put it in the freezer to set, about 30 minutes or overnight.

To prepare the filling:

1. In a medium bowl, whisk the honey, vanilla, stevia, arrowroot starch, and optional chlorophyll and turmeric into a smooth paste.
2. Add the palm shortening and use an electric mixer or whisk to whip the frosting together, and then set it aside.

To bake the cookies:

1. Preheat the oven to 350º.
2. Remove the cookie dough from the freezer and unwrap it.
3. Use a sharp knife to cut the dough into an even number of thin rounds, about 1/8″ thick, and place them on a parchment or silat-lined baking sheet.
4. Bake the cookies for 10-12 minutes, until crispy and darkened around the edges.
5. Remove them from the oven and allow the cookies to cool slightly on the baking sheet before transferring them to a wire rack to finish cooling.

To assemble the cookies:

1. Scoop 1 tsp of filling onto a cookie and top with another cookie to create a sandwich.
2. Repeat with remaining cookies.
3. Enjoy!