Into a medium sized mixing bowl, add the almond flour, cacao powder, arrowroot powder, salt and baking soda. Mix to combine.
Into a stand mixer with the paddle attachment, add the softened butter, coconut sugar, maple syrup (or honey) and vanilla. Whip until light and fluffy.
Add the dry ingredients into the mixer, and stir until just combined. The cookie dough will be very sticky.
Use a large piece of parchment paper folded in half, and put the sticky cookie dough in between the two layers. Use a rolling pin to roll the though out to 1/8 in thick, or an 8″ x 12″ rectangle. If they are too thin, they will burn. Place the rolled out dough in parchment on a baking tray, and freeze it for at least 1 hour.
Preheat the oven to 350º F. Line two large baking trays with parchment paper and set aside.
Remove the frozen dough from the freezer, and work quickly before it starts to thaw. Use a 1-inch round cookie cutter to cut out round cookies, and place on a parchment covered baking sheet. I use these cookie cutters. If your dough is frozen, the cookies come out great. If you haven’t give the dough enough time to freeze, it is too sticky to remove the circles.
Bake the cookies for 10 minutes. Once they are done, turn off the heat, and open the oven door to allow heat to escape. Then, close the door, and let the cookies cool inside the oven to crisp up. Anywhere between 10 minutes-30 minutes is fine!
With the leftover cookie dough, wait until it's defrosted enough to roll it out again, and freeze the leftover dough to make more cookies. Repeat the previous 2 steps to make as many chocolate wafer cookies as possible.
Pipe the frosting onto half of the wafer cookies, and then sandwich each of them with another wafter cookie.