It’s like the double stuffed holiday oreos, but like, a million times better…
MAKES: 20 COOKIES, 10 SANDWICHES
INGREDIENTS
COOKIE
½ cup oat flour
½ cup almond flour
½ cup cacao or unsweetened cocoa powder (the darker cocoa the better)
5 tbsp of coconut sugar
¾ tsp baking powder
⅛ tsp sea salt
¼ cup of melted coconut oil (plus 1 tbsp)
3 tsp of maple syrup
1 egg room temperature, or sub for flax egg
FILLING
4 tbsp of plant-based butter or regular butter
1 cup powdered sugar (make unrefined powdered sugar by putting any granulated sweetener in the blender for 30 seconds)
¾ tsp vanilla extract
1 tbsp of non dairy milk
1 Orange Color Kitchen Color packet
1 Green Color Kitchen Color packet
DIRECTIONS
COOKIE
Preheat the oven to 350ºF and line a baking sheet with parchment paper
Combine all ingredients together except for the coconut oil, maple syrup, and the egg
Now melt ¼ cup of coconut oil to warm, not hot, and add to the dry ingredients. Combine and then add in the maple syrup and room temperature egg until a dough forms. If the dough still crumbles and does not form a solid dough when rolled into a ball, add another tablespoon of coconut oil.
Refrigerate for 15 minutes until dough chills.
Now take out the dough, roll into a ball and place between two pieces of parchment or wax paper. Using a rolling pin, roll the dough out to about ⅛” thickness, or however thick you want your cookies. But ⅛” is true to an Oreo. If they’re thicker they may have to bake for an extra 1-2 minutes.
Using a 1 ¼” (or close to that size) circle cookie cutter, or top of a glass (get creative with what you can use)! Cut out small circles and place them on the lined baking sheet. Repeat this process with the extra dough until it is all used. Place the circles on your baking sheet. It should make 18-20 cookies.
Bake for 8-10 minutes. Let cool on the baking sheet for a few minutes so they do not break when you transfer them, and then move them to a cooling rack to cool completely.
FILLING
Your cookies must be cool before you frost them! And you will need a hand mixer to make the frosting.
First, soften your butter in the microwave. You can do this by putting the microwave on defrost setting and placing the butter in there for 30 second increments until just soft.
Now mix this butter with a hand mixer until it gets soft and fluffy. Add in your powdered sugar and keep mixing until the clumps are mixed in.
Mix in your vanilla and milk for about 1-2 minutes until it becomes a frosting consistency.
Divide your frosting in half in two bowls. Add one packet of Color Kitchen Foods Orange color powder to one of the frosting bowls and mix thoroughly until combined. Now do the same with the Green color powder.
MAKE THE COOKIES
I used a piping bag to squeeze the icing on the cookies, it gives them a smooth edge. But you can frost them on as well. I did about 2 tsp of frosting per cookie. Spread it out evenly and then smoosh the cookie down a bit with the top half of the other cookie.
Place in the fridge for 30 minutes or freezer for about 15 minutes, to set. Store in the refrigerator or freezer, the icing may get soft at room temperature.
Enjoy!
~Gutsy Baker, Stephanie Charbonneau