Preheat the oven to 350 degrees F.
Combine 1/3 cup of water with 1/3 cup Heavy Cream Powder & mix until thoroughly combined.
Place the container of heavy cream into the refrigerator overnight.
The next day, add the coconut oil & coconut sugar to a mixing bowl.
Using an electric mixer, beat the coconut oil and coconut sugar until combined.
Next, add the applesauce, vanilla, milk, and egg to the coconut sugar mixture.
Beat the wet ingredients together until combined.
Add the almond flour, cocoa powder, & baking powder to the wet ingredients and mix together until combined.
Use a cookie scoop to scoop the cookie batter onto a greased cookie sheet.
Place the cookie sheet into the oven and allow the cookies to bake for 10-12 minutes.
While the cookies bake, remove the heavy cream from the refrigerator.
Dump the heavy cream mixture into a bowl and add the powdered sugar, corn starch, egg white powder, and cocoa powder.
Mix the cream until completely combined.
Place the mixture in the refrigerator for an hour to chill.
Once the cookies are done baking, remove them from the oven.
Use a spatula to remove the cookies from the pan and onto a cooling rack.
Allow the cookies to cool completely.
Once the cookies are cooled & the cream is chilled, start to layer the cream & cookies into serving dishes.
Start with a layer of crumbled cookies, followed by layer of cream & continue until the serving dishes are full.
Serve immediately or place into the refrigerator until serving.