Cookie sandwich

Let’s start with our: Double chocolate tahini cookies  
1 cup almond flour
1/2 raw tahini ( whole sesame tahini )
1/3 cup fiber syrup or honey ( I use choc zero )
1teaspoon baking powder
1/4 cup unsweetened cacao powder
1/2 cup dark chocolate chip ( or many as you wish )
preheat oven to 350f
In a medium mix bowl combine almond flour & cacao powder, baking powder & mix well, you should get nice texture of a soft dough
Add all ingredients besides the chocolate chip and mix until it is all combined
Add chocolate chips in and mix them
Scoop out the cookie batter with 1tbs size spoon and put them on a lined parchment paper baking sheet, make sure there is enough space in between. They will expand a little. ( we use cookies cutter for holidays shape )
Bake for 7 minutes, the edges will be golden brown and the center will look like it’s half baked, it’s ok ! They are ready :)
Most importantly is the cool down process. They need at least 8 minutes to cool down before moving or trying the cookies , enjoy
Note * the longer they cool the better the texture will be. store leftovers in glass containers in a cool dry place for 3-5 days
For cookie sandwich : 
1/2 cup Labane (or any yogurt or cream cheese of your choice) 
3tbs honey/ syrup 
mix well and spread between the cookies, eat fresh or keep in the fridge, it’s delicious cold as well, enjoy