Oreo Cookies
Oreo Cookies
Ingredients
For the vanilla buttercream filling:
- 2 cups unsalted grass-fed butter softened
- 2 cups powdered Zsweet erythritol sweetener sifted
- ¾ t monk fruit sweetener
- 1 T vanilla extract
- 6 T full-fat coconut milk
For the cookies:
- 1½ cups finely ground almond flour
- ⅓ cup cocoa powder
- 1 t baking powder
- ¼ cup erythritol sweetener
- 1 t monk fruit sweetener
- ¼ t sea salt
- 1 t vanilla extract
- 1 large egg
- 2 T melted coconut oil
- 1 cup Vanilla Buttercream Filling recipe above
Instructions
Make the filling:
- In a large bowl, combine all ingredients except the coconut milk. With an electric mixer, mash the ingredients together to begin to combine them, then whip on high until they are combined. Add the coconut milk and continue whipping until a smooth texture is achieved. Store in the refrigerator until ready to use for up to 5 days.
Make the cookies:
- In a medium mixing bowl, add all ingredients except the vanilla buttercream frosting, and mix to combine. Transfer the dough to a piece of plastic wrap and shape it into a log. Place the dough in the freezer and chill until completely set, 20 to 30 minutes.
- Preheat the oven to 350ºF. Line a baking sheet with parchment paper. When the dough is set, remove it from the freezer, unwrap it, and slice thinly into ⅛-inch rounds.
- Transfer them to the prepared baking sheet. Bake the cookies for 10 to 12 minutes, until they are mostly set.
- Remove them from the oven and transfer them to a wire rack to cool completely.
Prepare the cookie sandwiches:
- Spoon 2 teaspoons of the vanilla buttercream frosting onto 1 cookie and top the frosting with a second cookie. Repeat until all cookies have been filled and paired. Chill the cookies for 30 minutes to set the filling. Store in an airtight container in the refrigerator for up to 7 days
Nutrition
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