1 cup organic evaporated cane juice
1/2 cup organic unsalted butter, room temperature
2 eggs, room temperature
1 tsp pure vanilla or almond extract
2 cups almond flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp fine sea salt
2 1/2 cups quick-cooking oats
1 cup dark chocolate chips or chopped dark chocolate (70% cocoa or greater)

3/4 cup organic evaporated cane juice
6 tbsp organic unsalted butter, room temperature
3/4 cup reduced-fat ricotta cheese

1 cup organic evaporated cane juice 1/2 cup organic unsalted butter, room temperature 2 eggs, room temperature 1 tsp pure vanilla or almond extract 2 cup s almond flour 1 tsp baking soda 1 tsp baking powder 1/2 tsp fine sea salt 2 1/2 cups quick-cooking oats 1 cup dark chocolate chips or chopped dark chocolate (70% cocoa or greater) 3/4 cup organic evaporated cane juice 6 tbsp organic unsalted butter, room temperature 3/4 cup reduced-fat ricotta cheese

In a large bowl, use an electric hand mixer to cream 1 cup cane juice and 1/2 cup butter until light and fluffy. Gradually beat in eggs and vanilla until well combined.
In a medium bowl, whisk flour, baking soda, baking powder and salt. Gradually beat into butter mixture until just combined. With a rubber spatula, fold in oats and chocolate. Form into a ball, cover with plastic wrap and refrigerate for 30 minutes.
Preheat oven to 350. Drop dough by the teaspoon onto parchment-lined baking sheets, leaving 2 inches between each cookie. Bake until bottoms are golden brown, 10 to 12 minutes. cool on sheet for 5 minutes then transfer to a wire rack to cool completely.
Prepare filling: In a clean, medium bowl, use hand mixer to cream 3/4 cup cane juice and 6 tbsp butter until light and fluffy. With rubber spatula, fold in ricotta until smooth. Transfer to a pastry bag or large zip-top bag. (NOTE: If using zip-top bag, snip off one corner.) Turn half of cookies upside down and squeeze filling over inverted cookies. Top with remaining cookies.