Cookie Base Cashew butter Coconut oil Egg Vanilla Organic cane sugar Baking soda Cream of tartar Sea salt Cinnamon Oat flour Arrowroot powder
Add the oat flour and arrowroot flour, and stir until it forms a sticky dough. Refrigerate the cookie dough for about 30 minutes. Once the dough has chilled, it will be easier to work with. Create a ball, and then flatten the ball onto parchment in a circle.
Bake for 14-16 minutes. Add honey and vanilla to the whipped cream cheese, and stir to combine. When ready to top, frost it with the cream cheese mixture, and layer the fruit on in any design you'd like.