Preheat the oven to 350 degrees. In a bowl, whisk together the brown rice flour, almond meal, cacao powder, psyllium husks, and baking soda.
In another bowl, whisk together the maple syrup, melted coconut oil, and vanilla. Add the wet ingredients into the dry and mix until well combined.
Place the dough on a sheet of parchment paper. Place another sheet of parchment over the top. Use a rolling pin to roll out the dough into a large rectangle, about 1/8th inch thick. Remove the top sheet of parchment. Using a round cookie cutter, cut out as many cookies as you can fit. Place them on a baking tray lined with parchment paper.
Take the scraps leftover from punching out the cookies, and reform them into a ball. Roll out again and cut out as many more cookies as you can. You want to have 48 cookies, or another even number. Place these cookies on the sheet tray (you may need two), and bake for 15 minutes, rotating the sheet trays halfway through the cooking time.
Remove the cookies from the oven and let cool completely on the baking sheet.
In a bowl, combine the melted (but cooled) coconut butter and solid coconut oil. Beat with a hand mixer, until light and fluffy. Add in 1/2 of the powdered sugar and beat until well combined. Add in the remaining powdered sugar and peppermint extract beat until light and fluffy.
Place 1 rounded teaspoon of the filling on 1/2 of the wafer cookies. Top with the second wafer, forming a sandwich. Serve.
View the recipe instructions at Catching Seeds
Ready to get your FREE recipes & meal plans?
Build your unique taste profile to instantly receive recipes matched to your tastes.