In a powerful blender, blend the cashews, milk, sugar, lemon juice, tahini, vanilla, and stevia until velvety smooth.

Add the coconut oil and blend just until combined.

It should be thick and creamy.

In a large bowl, sift in the flour, xanthan gum, baking powder, and salt.

Add the wet ingredients and stir to combine. You should have a soft and sticky dough.

Pat into a disk, wrap in plastic, and refrigerate until firm, 1-2 hours or up to overnight.

When ready to bake the cookies, preheat the oven to 350ºF and line 2 cookie sheets with parchment.

Combine the filling ingredients in a small bowl.

Divide the dough in half and roll each into a circle about 9 inches in diameter.

Gently spread about half the filling mixture evenly over each circle.

Using a sharp knife, cut each circle into 8 equal pie-shaped pieces.

Beginning at the wide end of each piece, roll toward the tip, tucking the point under the roll.

Curve each roll into a crescent shape and place on the cookie sheets.

Bake for 20-25 minutes, rotating the sheets hallway through, until edges are golden.

Cool before removing.

For the filling, use 1 tablespoon cinnamon, 3 tablespoons coconut sugar, and 2 tablespoons coconut oil.