Cookies

1. Preheat oven to 330°F, line a baking sheet with parchment paper and set aside.
2. In a large bowl, whisk together the oat flour, brown rice flour, chestnut flour, coconut sugar, baking powder, cardamom and salt.
3. In a separate bowl, combine the melted coconut oil with maple syrup and vanilla extract.
4. Pour the wet mixture into the dry ingredients and mix using a wooden spoon until well combined. Finish to mix the dough using your hands until perfectly combined and form a ball. The dough must be thick, a little wet but not too sticky.
5. Flatten the ball with your hands to form a disc, fold in plastic wrap and refrigerate for 20 minutes to harden.
6. Once the dough has chilled, remove from the fridge and place on a piece of parchment paper on a flat work surface. Cover with another parchment and using a rolling pin roll the dough to 1/5″ thick.
7. Cut out shapes in the dough with a 2″ diameter cookie cutter, cutting them as close to one another as possible to minimize waste.
8. Roll the scraps of dough into a ball and repeat the previous steps until all the dough is used.
9. Transfer the cookies on the lined baking sheet and bake for 13 – 15 minutes, or until the edges become golden brown.
10. Remove from the oven and directly transfer to a cooling rack. Let cool completely as the cookies will continue to dry and harden while they cool down.

Pecan chocolate Ganache filling

1. Roughly chop the dark chocolate and place in a glass or metal bowl together with the almond milk.
2. Place the bowl over a pan of water and bring the water to a low simmer. Make sure the water does not touch the bottom of the bowl. Continue to simmer for 2-3 minutes, or until all the chocolate has melted.
3. Take off the heat and whisk well the mixture. Mix in the pecan butter until perfectly combined.
4. Allow to cool down for a few minutes then transfer into a pipping bag and leave in the fridge for 15 minutes to firm. Let the ganache sit at room temperature for a bit before filling the cookies.

Assembly

1. Once the cookies have cooled and the ganache has chilled, pipe the pecan chocolate ganache onto a cookie, starting from the center of the cookie and drawing a spiral toward the edges. Sandwich with another cookie and gently press. Repeat with the remaining cookies.
2. Store in an airtight container for a few days.