Dry

1.In a food processor or blender combine raw cashews, oats, teff flour, chia seeds, spices, baking powder and salt. Grind together to form a rough texture resembling a dry cookie dough.
2.Do not over grind into flour, leave some texture.

Wet
3. In a microwave safe bowl, combine maple syrup and coconut oil. Heat about 30 seconds at a time until melted, do not let this mixture boil.
4. Add the ground dry ingredients to the wet ingredients and stir until a wet dough forms. Use your hands since the dough is crumbly until it comes together. Press together firmly into a large ball. Refrigerate for 30 minutes.
5. Form cookies using 2 tablespoons of dough rolled into balls. Place cookie balls onto cookie sheets, flatted to ½ inch (12 mm) thick. Make sure they are shaped nicely into round cookies. Space 1 inch (25 cm) apart to allow for spreading.
6. Bake 12 minutes or until the cookies have browned a little. Do not over bake these cookies, take them out before they start to brown on the tops. Place cooled cookies in the freezer for 30 minutes to make them hard so to sandwich them together.
Caramel
7. Add chopped dates along with melted coconut oil into a blender or food processor, pulse well until the dates form a sticky puree.
8. Once cookies are cooled scoop 1 tablespoon caramel into the center, sprinkle large crystal salt and top with another cookie.

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