These are very close to being cleanse approved, but the rolled oats and shredded coconut categorize them as simply vegan. These cookie sandwiches pack a lot of flavor in each bite, and you may only need to eat one to satisfy your sweet tooth. We do urge your to sandwich your dough between two sheets of plastic wrap so that the dough doesn’t stick to your rolling pin or cutting board.
- Prep Time:15m
- Total Time:15m
- Yield: 10 cookies
- Category: Desserts, Vegan, Vegetarian, Gluten-Free
Ingredients
For the Cookies
- 1 c pistachios, shelled
- 1/2 c unsweetened shredded coconut
- 1/4 c rolled oats
- 2 tbsp. grade A maple syrup
- 1 tbsp. moringa powder
- 1 1/2 tbsp. filtered water
- 1 tsp. alcohol-free vanilla extract
For the Filling
- 1 c unsweetened shredded coconut
- 1/2 c raw cashews
- 1/4 c rolled oats
- 2 tbsp. almond butter
- 1 tsp. alcohol-free vanilla extract
- 1 tbsp. coconut oil, melted
Instructions
For the Cookies
- Add all of the ingredients to a food processor and pulse until it looks like a ball of dough. You may need to stop blending, scrape down the sides, and continue blending so that all the flavors combine.
- Line a cutting board with plastic wrap and spoon the cookie dough onto the board. Place another sheet of plastic wrap on top of dough and roll it until it is about 1/2-inch thick.
- Using a circular cookie cutter or small glass cup, cut circular cookies and place them on a plate lined with parchment paper to avoid sticking. You\'ll have leftover dough, so sandwich it in plastic wrap, roll it out again, and continue cutting cookie rounds until your dough is done.
- Place the cookies in the freezer for 10 minutes.
For the Filling
- Add all of the ingredients to a food processor and blend until you get a creamy consistency.
- Spoon into a bowl and set aside.
- Remove the cookies from the freezer.
- Make cookie sandwiches by spreading a thin layer of the filling between two cookie rounds. Do this until you run out of cookies.
- Serve and enjoy.
