Mini Raw Snickerdoodle Sandwich Cookies

Snickerdoodles were not something that was made in my family when I was growing up.  My Grandma always made plain sugar cookies, but never the cinnamon topped aromatic variety.  So my first experience with snickerdoodles was in high school!  I was at a ski chalet coffee shop with one of my best friends and she convinced me to buy one and split it with her.  It was heavenly!  The scent of cinnamon tickled my nose as I bit into the sweet, slightly chewy in the middle, but crunchy at the edges cookie.  I wondered why I had never enjoyed one before that moment.

I have since made some of my own versions, my favorite of which, I called spicedoodles, adding cardamom and nutmeg in addition to the cinnamon.

http://fragrantvanillacake.blogspot.com/2010/12/sugar-and-spice-and-everything-nice.html

They were even better than I the coffee shop ones.  But now that I have eliminated refined sugars and flours from my diet, and am eating mostly raw food, I haven't had one in ages!

I was craving the flavors of the snickerdoodle, something vanilla and cinnamon scented.  So, I decided to make some raw snickerdoodles!  But not to be boring, I thought they needed to have a creamy cinnamon laced filling too.  I am a sucker for sandwich cookies.  I also wanted them to be bite sized, something cute that I could savor in one mouthful, so I opted for mini.  Obviously I am obsessed with mini desserts too.  I think this comes from not having tea parties as a child.

They were wonderful.  I made the base from sweet coconut and almonds, and the creamy filling from young coconut meat, all cinnamon and vanilla scented of course!  I may have just enjoyed these more than regular snickerdoodles!

Mini Raw Snickerdoodle Sandwich Cookies
Makes 8

Cookies:
1 1/2 cups shredded dried coconut
2 cups almond meal*
1/4 cup raw agave nectar or honey
2 tsp pure vanilla extract or seeds of one vanilla bean
1 tsp cinnamon, plus more for sprinkling
1/4 tsp sea salt

Cinnamon Cream:
3/4 cup raw cashews, soaked for at least 2 hours and drained
3/4 cup young coconut meat
1/2 cup coconut water
2 Tbsp agave nectar or honey
seeds of one vanilla bean or 2 tsp pure vanilla extract
a pinch of sea salt
1/2 tsp cinnamon
1/4 cup coconut oil, warmed to liquid

To make cookies, place coconut and almond meal in the food processor and process until finely ground like flour.  Add agave nectar, vanilla, cinnamon and sea salt and process until it is well incorporated and starting to hold together.  Shape the dough into 16 balls, and flatten to form small cookies.  Sprinkle with a little cinnamon and place on dehydrator sheets.  Allow to dehydrate for 8-10 hours, or until dry but still a little soft in the middle.
To make cream, combine the cashews, coconut, coconut water, agave nectar, vanilla, and sea salt in a food processor and process until smooth.  With the motor running, add the coconut oil until well blended.     Place in the fridge to firm up to frosting consistency, about 2 hours.  Or if you place it in the freezer, 30 minutes.  
When the cream is chilled, place in a pastry bag and pipe frosting (about 1 Tbsp each) onto half the cookies on the bottom side.  Top each with the remaining cookies and enjoy! 

*grind soaked and dried almonds to a pulp if you do not have almond meal on hand.