• 1¼ cup Blanched Almond Flour
• 3 tbsp Monk Fruit Sweetener or Coconut Sugar
• 1 tbsp Ground Flax
• ⅛ tsp Salt
• 3 tbsp Melted Coconut Oil
• 1 tbsp Water
• 1 tsp Vanilla Extract

Filling

• 3 tbsp Pascha Dark Chocolate Chips(we used our Pascha 70% Stevia Chips)
• 3 tbsp Sunflower Seed Butter

Coating

• ¼ cup Pascha Dark Chocolate Chips (we used our Pascha 70% Stevia Chips)
• Optional: Sprinkles

Instructions

• Preheat the oven to 350°F degrees F.
• Combine almond flour, monk fruit sweetener, ground flax and salt.
• Mix in coconut oil, water and vanilla with a spatula, then use your hands to combine the dough.
• Roll cookie dough between 2 sheets of parchment paper to about 1/8"-1/4" thick.
• Use a small circular cookie cutter to cut out cookie shapes. Transfer the shapes to a parchment-lined baking sheet.
• Bake the cookies in the preheated oven at 350 degrees for 8-9 minutes.
• Remove cookies from the oven, cool for 5 minutes on a baking sheet, then transfer to a wire cooling rack.
• Melt chocolate for the filling, then mix in sunflower seed butter.
• Pour mixture into a plastic bag, cut a small hole in one end and pipe the chocolate filling onto half the cookies*.
• Place another cookie on top of the frosted ones to create a "sandwich”.
• Freeze the sandwich cookies for 10 minutes to set.
• Melt the dark chocolate for the coating.
• Dip the frozen cookies half way into the melted chocolate and top with sprinkles.

*Notes:
If the chocolate filling is too runny, let it sit for 5-10 minutes to thicken.
If the filling becomes too hard, run the baggie under warm water to re-melt the chocolate.

Recipe by @bakeit.paleo