• 1/2 cup Black Cocoa
• 1/2 cup Coconut Flour
• 1/2 tsp Xanthan Gum
• 1/4 tsp Baking Soda
• Generous pinch of Salt
• 1 stick Unsalted Butter (room temperature)
• 3 Tbsp Carton Egg whites (or one fresh)
• Splash of Vanilla
• 1/2 cup THM Gentle Sweet  
• 2 Tbsp Water (plus more if needed)

 ICING:

• 1/2 cup solid coconut oil (refined is best for flavor)
• 3 TBS THM Gentle Sweet or Swerve Confectioners

Mix together with a fork (or hand dough blender) until very well combined.

Spread into a thin layer between two sheets of parchment (1/8" thick).  Cut with 2 inch cutter.

Bake for 7-9minutes 350°. You are looking for a slightly firm texture without much give.

Let sit and cool completely. Once completely cool, mix icing and spread a small amount in each cookie sandwich.  

Refrigerate until ready to eat.  These get crispier after a few hours in the fridge.