Tried this recipe?Mention @plantd.co or tag us #plantd for a feature!
Ingredients
Cookies
- 1 cup Peacans
- 1 cup Thick Rolled Oats
- 1/4 tsp Fine Sea Salt
- 3 tbsp Coconut Oil melted
- 2 tbsp Real Maple Syrup
Filling
- 2 cans Full Fat Coconut Milk refrigerated overnight
- 2 tbsp Cacao Powder
- 2 tbsp Real maple Syrup
- 1/4 tsp Pure Vanila Extract
- 1 pinch Fine Sea Salt
Instructions
- Preheat oven to 325 degrees. Line a cookie sheet with parchment paper and set aside. In a food processor, blend the pecans, rolled oats, and sea salt into a fine meal. Drizzle in the coconut oil and maple syrup into the meal and blend just until the mixture becomes crumbly. Press the mixture flat (you can use your cookie sheet). Using a cookie cutter (or a knife if you’re good) cut into shapes. Take excess dough and press flat and cut again. Bake for 7-10 minutes until cookies are slightly browned on the bottom. Let cool.
- Remove the can of coconut milk from the fridge and open (don’t shake!) Scoop out the layer of cream that has risen to the top and place it in a large mixing bowl (you can keep the bottom liquid for smoothies). Beat coconut cream with a hand mixer, on high speed, for 20-30 seconds then sift in the cocoa powder and continue mixing until combined. Add the maple syrup, vanilla extract, and sea salt, and mix on high speed until smooth and creamy (no longer than 45-50 seconds). Scoop a heaping tablespoon of the filling and spread onto one cookie. Take another cookie and sandwich it together.
Notes
The cookie tops are crunchy at first, but by day two they are more soft and have pie-crust texture. Both are awesome…but if crunchy is what you’re looking to serve up for a party, make them the day of the party.