Raw Sandwich Cookies

This recipe has been on my to-do list for a long time and it is finally here! For one reason or another I had something else to do (collaborations, recipes for special occasions, etc) but then I realized all the ingredients I needed to make these raw sandwich cookies were waiting for me in my kitchen pantry, plus I missed using my rolling pin and cookie cutters.
Expect another raw sandwich cookies in the near future cause these ones were a "hit" in my home and now I can't stop thinking about making a healthified Oreo version (btw, can't remember the last time I actually ate Oreo cookies...), you know a version that tastes as good (or even better) than the real ones but without all the junk.
By the way, proceed with caution cause these cookies are pretty damn addictive, so try not to become the Cookie Monster! They are super delicious, rich in flavor, tall and packed with nutritional and healthy ingredients but they are also rich in calories and fat content (he good kind of fat, of course).
While I'm typing this new post my mind is also thinking about all the things I must plan for the weekend, and all of them (minus one, I think) are blog-related which means I have a lot of work ahead of me. Most people relax on the weekend, I cook and take pictures of my recipes like there's no tomorrow. A blogger's life!
Before I leave (it's short and sweet today, sorry folks) I must say a big THANK YOU to all the new followers I got this week on Cinnamon Girl's Instagram. I reached more than 1000 followers and even though it might be a small number for some people, this little milestone I reached makes me so happy cause I know these are real followers (so many people use apps to gain followers and even pay for them! Lame, isn't it?!).

Raw Sandwich Cookies
(yield: 12-14 sandwiches)

- For the cookie dough:
1 1/4 cups raw almonds.
1/2 cup raw cacao powder.
1/3 cup oat flour.
12 medjool dates.
1 tablespoon maple syrup.
1/2 teaspoon pure vanilla powder.
Pinch of pink himalayan salt.
- For the cashew coconut cream:
1 1/2 cups raw cashews, soaked in water overnight.
2 tablespoons agave syrup.
1/4 teaspoon pure vanilla powder.
3 tablespoons coconut cream.
2 tablespoons shredded coconut.

- To make the cookie dough:
Place the almonds and the oat flour in your food processor and pulse until finely ground. Pit the dates and add them, along with the rest of the dough ingredients, to the food processor. Process until a sticky dough forms, you must stop a few times and scrape down the sides of your food processor's container because the dough is quite sticky.
Place a sheet of parchment paper on your working surface and roll the dough about 1 cm thick. Using a cookie cutter cut 24 to 28 cookies or until you have used up all the dough. Tip: lightly grease your cookie cutter with coconut oil so the dough doesn't stick to the border of the cutter. Transfer the cookies to a baking sheet (with the parchment paper on) and place in the fridge while you prepare the filling.
It's important that cookies are set and cold for an easier handling.
- To make the cashew coconut cream filling:
Drain the cashews and place them in your (clean) food processor with the rest of the ingredients and process until well blended. 
- Assembling:
Remove the cookies from the fridge, scoop one generous tablespoon of the cream filling and spread on one cookie, top with another cookie gently pressing down to form the sandwich. 
Repeat until you make 12 to 14 sandwiches.
Store the cookies in the fridge in an airtight container. If you plan to serve them the same day they are made you can transfer them to the freezer so the cream firm up faster.

- Depending on the size of your cookie cutter you will get 12 to 14 sandwiches (24 to 28 cookies). The size of my cookie cutter is 5 cm diameter.
- If your dates are too dry to soaking them in warm water for 15 minutes approximately and drain them well before proceeding with the recipe. I always recommend using soft medjool dates.
- If you forgot to soak your cashews overnight you can also speed up the process by soaking them in hot water (not boiling!) for 30 minutes approximately.