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Units Scale

Chocolate Cookie:

3/4 c almond flour

1/3 c arrowroot starch

1/4 c cacao powder

1/2 tsp baking soda

1/4 tsp salt

1/4 c melted coconut oil

1/4 c maple syrup

1 tsp vanilla


1/2 c Palm shortening

3 Tbsp Arrowroot

4 Tbsp Honey

1/2 tsp Vanilla

6 drops peppermint essential oil OR 1-2 tsp peppermint extract, to taste

24 packets powdered stevia

10 drops liquid chlorophyll, optional, for color

1 capsule dried turmeric, optional, for color (adding the turmeric will make the filling a brighter green)


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!


Place the prepared cookies in the fridge to set the filling faster.

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