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Homemade Oreos

By nabylb

A wholesome, refined sugar-free twist on classic Oreo sandwich cookies made with almond flour, black cocoa, and a creamy cashew-vanilla filling.

Prep: 25 min · Cook: 12 min · Serves 6 · Cuisine: American

Ingredients

Cookies

• 1 cup (95 g) almond flour
• 1/4 cup (25 g) black cocoa powder
• 3 tbsp (60 g) maple syrup
• 3 tbsp (42 g) coconut oil, melted
• 1 tsp vanilla extract
• 1 pinch fleur de sel

Cream Filling

• 1/2 cup (130 g) raw cashews, soaked in water for 4 hours and drained
• 1/4 cup (60 g) thick coconut cream, solid part only
• 3 tbsp (60 g) maple syrup
• 1 tsp vanilla extract
• 1 pinch fleur de sel

Method

Cookies

1. In a food processor, blend the almond flour, black cocoa powder, maple syrup, melted coconut oil, vanilla extract, and fleur de sel until a soft, chewy dough forms that holds together. If the dough seems too dry, add a small splash of melted coconut oil.
2. Roll the dough into balls and press them flat onto a lined baking sheet. Optionally chill for 10 minutes to help them hold their shape.
3. Bake at 325°F (160°C) for 10 to 12 minutes, until the edges are firm. Let the cookies cool completely on the baking sheet so they can crisp up.

Cream Filling

1. In a food processor or high-speed blender, combine the soaked cashews, coconut cream, maple syrup, vanilla extract, and fleur de sel.
2. Blend until completely smooth and creamy, with no grit remaining.
3. Chill the cream filling in the refrigerator for 20 to 30 minutes, until thick and spreadable.
4. Spread a generous layer of cream filling onto the flat side of one cookie, top with a second cookie, and press gently together. Chill for 10 minutes before serving.

Original: https://www.instagram.com/reel/DcwguOnvUOG/?stkn=ZmticGpqaDM0YjV4

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