I've been making these a lot lately, because each batch I make seems to disappear within a couple days, between us and our friends! Children love them, too!

To make the "cookie" part:

Add to food processor:
- 1 cup buckwheat, soaked for 30 minutes & sprouted for 1-2 days
- 1/2 cup hemp seeds
- 1/4 cup cacao powder (or carob powder)
- 1/4 cup vanilla agave nectar
- 1 Tbs ground vanilla

Process until cookie batter is a smooth, even consistency. Spread onto a teflex sheet about 1/8th to 1/4th inch thick, then dehydrate the batter. About 4 hours into it, when it's partially dried, use your favorite cookie cutter to make shapes in the batter (I make hearts!). After a little while longer of dehydrating, flip the cookie batter directly onto the tray, removing the teflex sheet. At this point, you can go ahead and separate them into individual cookies. Continue to dry until they become the consistency you desire (shorter for chewy, longer for crispy).

When the cookies are ready, make the filling:

Add to a bowl:
- 1/2 cup lucuma powder
- 3/8 cup coconut oil (liquid consistency)
- 1/8 cup vanilla agave nectar or raw honey
- 1/2 tsp ground vanilla

Stir with a spoon until well mixed. Then add a teaspoon or so of the filling onto the back of a cookie, and press another cookie on top of it to make oreo sandwiches

You may require making an extra batch of the filling to use up all the cookies, if you make the filling really thick in each cookie (I do!), or if you snack on too much of it while you're putting the cookies together (I do this too, haha!).

Chill in the fridge, and enjoy!