Prepare ahead of time for this recipe by chilling your additive free full fat can of coconut milk night before. Cookies can be made ahead of time as well optionally.
Ingredients for cookies:
1 1/2 cup fine ground almond flour
1/2 cup coconut flour
1/2 cup coconut sugar, plus a little extra for sprinkling on top before baking
3 tablespoons cocoa powder
1/3 cup coconut oil
2 tablespoons non dairy milk of choice
1/2 teaspoon stevia or monk fruit sweetener (optional or add 2 extra tablespoon coconut sugar instead)
1/4 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla
optional 2 tablespoons Enjoy Life allergy friendly mini chocolate chips
Preheat over to 325 degree Fahrenheit. Stir dry ingredients only first, then add all the liquids. Dough should hold together well if not add another tablespoon or two of milk. Form into small balls then slightly flatten on cookie sheet with fork. Bake for 11 minutes on center rack. Let cool completely before removing from pan so they do not crumble. While baking make the whip filling.
Whip filling instructions:
First step place a can of full fat 14 oz coconut milk (not lite, and no additives like guar gum or preservatives) in the fridge overnight. Do not use freezer. Do not shake can. You want the fat separate from the liquid, but know that sometimes you get a dud can that is emulsified, so if important place a backup can in fridge as well.
Next, use mixing bowl and hand mixer, stand mixer, food processor, or blender. Open can and use spoon or small spatula to scoop out all the solid fat and leaving as much of the liquid as possible. You don’t have to be too perfect. Just do your best. See photos below of what it looks like to separate the fat and before you blend. You can save the liquid part for cooking! Last, choose your sweetener of choice, preferably a white powder like stevia or swerve, use a single serving size like listed on container of sweetener for a single beverage or half that for less sweet. You can even leave out sweetener completely as coconut cream as a light natural sweetness. Blend the fat until all lumps are smooth and small to large peaks form. Not too long as the blending/mixing will slowly warm up the fat and make it less stiff. Keep in fridge until ready to use on completely chilled cookies.
Moon pie construction:
If you don’t have a frosting piping bag simply use a ziplock bag with small cut of bottom corner of bag. Place thick prepared coconut whip in the bag and squeeze onto bottom cookie. Place top cookie. Easy peasy!
Store in fridge up to 2 weeks, if they last that long lol!