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–+ servings

Copycat cookie dough creme Oreos

Homemade Cookie Dough Oreos (Grain-Free, Vegan!)
These Cookie Dough Oreos are a dream come true! Rich, chocolatey grain-free Oreo cookies are filled with a thick layer of cookie dough frosting, making them the ultimate treat. They gluten-free, dairy-free, and naturally sweetened, yet taste just like the real thing if not better!
The cookies are made with black cocoa powder for that signature Oreo flavor.
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Servings 12

Ingredients
  

Cookies

  • 1 ½ cups almond flour
  • ½ cup tapioca starch
  • ½ teaspoon baking soda
  • ¼ cup black cocoa powder, or regular cocoa powder
  • ½ cup coconut sugar, Maple sugar, or granulated monk fruit sweetener
  • ⅓ cup softened non-hydrogenated palm oil shortening, or refined coconut oil
  • ⅓ cup maple syrup
  • 1 teaspoon vanilla extract

For the cookie dough Cream filling

  • 3/4 cup organic powdered sugar, (Or sub paleo by blending coconut sugar with 2 tbsp tapioca starch)
  • 2 tbsp Coconut sugar
  • 1/2 C Non hydrogenated Palm oil shortening or butter
  • 1 C Almond flour
  • 1 teaspoon vanilla extract
  • 1-4 Tbsp Coconut milk , ( start with one, add as needed to thin it out to desired frosting consistency)
  • ½ cup mini chocolate chips

Instructions
 

Make the Cookies

  • In a large bowl, whisk together almond flour, tapioca starch, baking soda, and cocoa powder.
  • In another bowl, whisk shortening, maple syrup, coconut sugar, and vanilla extract until smooth (by hand or with an electric mixer). Combine with the dry ingredients and mix until a soft cookie dough forms.
  • Roll out the dough to about ¼-inch thick for crisp cookies or ½-inch thick for a softer bite.
  • Use a small circular cookie cutter (about 2 inches in diameter) to cut out circles.
  • Preheat oven to 350°F and line a baking sheet with parchment paper. Carefully transfer the cookies to the baking sheet using a spatula.
  • Bake for 10-12 minutes, or until the tops are set. Let them cool completely before filling.

Make the cookie dough Cream

  • In a bowl, whisk together almond flour, poedered sugar, shortening, vanilla, and mini chocolate chips until smooth.

Assemble the Oreos

  • Once cookies are fully cooled, pipe or spread the cookie dough cream onto half of the cookies.
  • Place another cookie on top, gently pressing down to form cookie sandwiches.
  • Store in an airtight container in the fridge to keep the cookies crisp and the filling creamy!

Notes

 
Products used in this recipe
 
 
Author: Ali Jenkins
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