For the Cookies

1/4 cup palm sugar
3 tbsp maple syrup
1/4 cup coconut oil
1 tsp vanilla extract
1 1/4 cup quick cooking oats
1/3 cup sourghum flour
2 tbsp tapioca flour
1/2 cup coconut
1 tsp baking powder
2 tbsp hot water
2 tbsp coconut milk

For the Filling
1 can coconut cream
1 tsp spinach juice
2 tsp raw sugar
1/2 tsp cornstarch
1/4 tsp matcha powder