Never miss out on oreos again…These are grain free, gluten free, dairy free, vegan, paleo, low sugar and … HEALTHY!? Yup, these oreos are made with just cassava flour, cacao powder, coconut oil, monkfruit sweetener and a pinch of salt. Plus they bake in just 5 minutes – enjoy!
- ¼ cup coconut oil melted
- ¼ cup cacao powder
- ¼ cup Lakanto granulated Monkfruit sweetener (coconut sugar works too!)
- 1 cup cassava flour (can substitute with oat if you don’t need it to be paleo)
- 3-4 tbsp dairy-free milk
- ¼ tsp sea salt
- ½ tsp baking powderFor the Vanilla Frosting
- 1/2 cup Original Lavva
- 2 tbsp coconut butter/ Pili Butter can also experiment with other butters!
- 1 scoop vanilla vegan protein powder
- 1-2 tbsp dairy-free milk
- ½ tsp vanilla extract
- Preheat oven to 350° F and line a cookie sheet with parchment paper.
- In a medium size mixing bowl, melt the coconut oil and then add in the cacao powder until smooth.
- Now add in the sweetener, vanilla extract and dairy-free milk to the mixture until combined.
- Next add in the flour, salt, and baking powder until everything is combined. The dough might be a little crumbly at first. Try forming it into a ball and if it forms without crumbling the dough is perfect. If it’s still a bit crumbly add 2-3 tbsp more of almond milk.
- Now take the dough and place it on a sheet of wax paper. Gently flatten it and put another sheet of wax paper over that and roll out the dough using a rolling pin. The dough should be 1/4 inch thick or so.
- Use a small cookie cutter or any other round utensil you might have around the house. ( I used a water bottle lid!) and cut them into circles. You can also roll them into balls with your hand and then flatten them.
- Bake cookies at 350 F. for 5-8 minutes until a little firm (they will crisp more after fully cooling). Let cool completely on the baking sheet or move them to a cooling rack.
- For the filling combine all ingredients in a food processor. Blend for 1-2 minutes until smooth and creamy. Make sure the coconut/Pili butter is soft before blending.
- Once the cookies are cooled, take a knife and spread the frosting onto the bottom of one of the oreo cookies. Take another cookie and place it on top of the frosting of the first! Now you just made your first homemade oreo! Repeat until the cookies are all frosted! You will have extra frosting but no worries you can eat it with a spoon or dip your oreos in it later on to make them extra sweet!
You can store these cookies at room temperature for up to 3-4 days, in the refrigerator for up to 3 weeks, or in the freezer for as long as you want! But they don’t last that long! I found that the fridge is the best method if you’re going to eat them in the next few weeks. The freezer is great for storing long term but the cookie looses it’s crisp factor after thawing.
Recipe from our friend @hollys_bestlife