• Preheat your oven to 375 degrees.
• In a bowl combine coconut sugar, coconut oil, almond butter, egg and vanilla and whisk to combine.
• Add in almond flour, cocoa powder, arrowroot powder, baking powder and salt. Stir to combine until all ingredients are incorporated.
• Line a baking sheet with parchment paper and scoop 1 teaspoon scoops of dough onto the pan. I rolled the dough balls in my hands then placed them on the sheet so they were symmetrical.  They are smaller cookies so you can fit about 25 -30 on each sheet.  Leave a little room for them to expand.
• Bake for 6 minutes then remove and let cool.

Filling:

• Drain your soaked cashews and place them in a food processor or high powered blender.  Add in spinach, maple syrup and peppermint and blend on high until smooth and creamy.
• Scoop some filling (about 1 teaspoon) between 2 chocolate cookies and press them together.