Sieve the coconut flour, cocoa powder and baking powder into a large mixing bowl. Pour in the almonds, flax seeds and salt. Stir.
In a separate bowl whisk together the butter, eggs, honey, sunflower seed butter and vanilla.
Gradually add the wet ingredients to the dry and stir ’til it forms a thick dough.
Roll out the dough and, using a cookie cutter or similar instrument, make your cookie shapes (I used a cutter about 2in in diameter). You should make around 26.
Bake these on a lined baking tray at 375 for 7 minutes. Remove and let chill in the fridge while you work on the filling.
3/4 cup coconut flour
1/4 cup finely ground almonds (I pulsed mine in a coffee grinder for a few minutes til powdery)
1/4 cup ground flax seeds or flaxmeal
2 tbsps cocoa powder
1/4 tsp sea salt
1/4 tsp baking powder
1/2 tsp vanilla
6 tsbps butter, melted
1 tbsp honey
1 tbsp sunflower seed butter (other nut butters can be used)
2 large eggs
Using an electric whisk or blender cream together all the above ingredients. When they are thoroughly blended place around a heaped tsp’s worth on each cookie. You don’t want to go overboard here because if the cookie is over-filled, the creamy goo will squish out on either side as you try to eat it. Unless you are eating these alone that will lead to shame and embarrassment (and possibly cream cheese all over your face).