The DI 'ORIO MINTY MORINGA COOKIE

Ingredients: All Organic Ingredients

1 1/2 cup of Bob's Red Mill Gluten Free Rolled Oats. Place it in a food processor or Vitamix Blender to make the flour.

1/2 cup cocoa powder

1/2 cup coconut palm sugar

1/2 tsp. baking powder

1/4 tsp. Himalayan salt

1/4 cup milk of your choice (I used almond milk)

Ingredients: Mint Moringa Filling Cream

1 cup raw cashew Soak for 4 hours in water

2 TBSP maple syrup or sweetener of your choice

1 TBSP coconut oil

1/4 cup milk (I used almond milk)

1 tsp. moringa 

1 tsp. mint extract 

Option: Add a drop of natural green food coloring

Directions:

1. Preheat oven 350 degrees Fahrenheit (180 degrees Celsius)

2. Mix Flour, cocoa, sugar, baking powder and salt in a bowl. 

3. Add the coconut oil and milk. Mix and to combine.

4. Transfer dough onto a well floured surface.

5. Roll out into a 1/4 inch thick rectangle and us a round cookie cutter (size your choice) to cut out the cookies.

6. Arrange cookies in a lined baking sheet and bake for 15 -20 minutes. Cool completely. 

7. Combine and blend the filling ingredients in a blender until smooth.

8. Spread a thin layer of the filling onto a cookie layer and top off with a cookie top.

9. Store in an airtight glass storage container for up to 4 days.