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Mix almond flour with arrowroot powder and cacao powder.
In a separate bowl, beat butter until fluffy and mix in the coconut
milk, vanilla extract, and raw honey.
Stir wet ingredients into almond flour mix until combined and
refrigerate for 15 min, roll the dough into a ball and press between
2 sheets of parchment paper to 1/8 inch thickness, remove top
miece of parchment paper and transfer the bottom piece with the
rolled out dough onto baking sheets, cut dough into 2 inch circles
and bake at 355F for 9-11 minutes.
Mix all buttercream until combined. Drop about 1 tsp of
buttercream filling into the center of one cookies and top it with
another cookie. Makes 6 cookies.
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