For Cookie:
1 1/3 cups buckwheat flour
1/2 cup cocoa powder
1/2 cup coconut sugar
1 tsp baking powder
1/2 tsp salt
1/2 cup melted coconut oil
1/4 cup almond milk
1/2 tbsp vanilla extract

For Cream:
2 cups powdered monkfruit sweetener or sugar
1/2 cup melted coconut butter
2-4 tbsp almond milk

In a large bowl combine all dry ingredients and whisk to combine. Then add wet and mix until thick dough forms. Transfer to plastic wrap and place in the fridge for at least 30 mins to rest. Once rested remove from plastic and place dough between two parchment sheets and roll out to about 1/4 inch thickness. Then use a bottle or small cookie cutter to get you cookies. Transfer to a parchment lined baking sheet and bake at 350°F for 12 mins. Meanwhile make you cream filling by combining all ingredients in a bowl and mixing until thick consistency is reached. Remove cookies from oven, let cool, assemble and enjoy