Coconut Cream: 3 Tbsp full fat coconut milk 2 Tbsp creamed coconut 2 tsp maple syrup or raw honey 2 tsp dried lavender
Directions: 1. Preheat the oven to 350. 2. In a food processor, blend the apple, coconut oil, and coconut sugar until blended (it's ok if there are small pieces of apple). 3. Add the egg and pulse a few times, until blended. 4. Add in the dry ingredients and pulse a few times. 5. Scoop out 1 Tbsp size spoonfuls of the batter. Place on a baking sheet that is lined with parchment paper. Place in the oven. After about 5 minutes, press the cookies down so that they are flat. Bake for another 10 minutes, or until desired crispness. 6. While the cookies are in the oven, prepare the coconut cream. Soften the creamed coconut, so that it is room temperature (if it is too hard, it won't blend properly). Mix the creamed coconut together with the coconut milk until blended. You can use a food processor to do this quickly. Mix in the maple syrup and 1 tsp of dried lavender. Place the mixture in the refrigerator so that it can solidify. 7. Allow the cookies to cool for at least 20 minutes. Once cool, spread a thin layer of the coconut cream on the bottom side of one cookie. Place another cookie on top, creating a sandwich. 8. Sprinkle the other tsp of lavender over top of the cookies.