Keto Oreo Cookies
- 1/2 cup + 2 tbsp cocoa powder, 60g
- 1/2 cup coconut flour, 56g
- 1/2 tbsp cornstarch, optional but recommended
- 1/2 tsp xanthan gum
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup salted butter, room temperature
- 1 egg white, room temperature
- 1/2-1 tsp black food colouring, optional
- 1/8 tsp vanilla extract
- 3/4 cup + 1 tbsp powdered monkfruit/erythritol sweetener, 162g
- 2 tbsp water, up to 3 if neededFilling
- 4 oz cream cheese, room temperature
- 1 cup powdered monkfruit/erythritol sweetener, 200g
- 1 tsp vanilla extract
- Pre-heat oven to 350*F.
- In a bowl, mix together your dry cookie ingredients except the sweetener
- In another bowl, beat together the butter, egg white, black food colouring and vanilla extract until mostly smooth (I added my black food colouring later when I took these photos)
- Next add your sweetener and mix with a spoon first before beating the mixture again to prevent sweetener flying everywhere!
- Once this mixture looks something like this, you can add it to the dry ingredients. Mix using a spoon until somewhat of a dough begins to form.
- Add your water and keep mixing until it’s mostly all incorporated.
- At this point, things do get a little messy! I use my hands to form the rest of the dough. (I did get all of the black food colouring off my hands right after if anyone is wondering, haha, just don’t wear nice clothes during baking).
- Once you’ve formed a solid ball of dough, place it on a flat surface between two sheets of parchment paper and roll it out decently thin (about the thickness of an Oreo as they don’t rise a lot!).
- This step is optional but you can go around and stamp a regular Oreo into the dough to get your signature logo for each cookie..or just skip this!
- Next, cut out circles using a greased shot glass or another small circle about the size of an Oreo around your logos. (I liked to grease mine every couple cookies I cut out). Stamp the glass down firmly and wiggle it back and forth a bit to create the smooth edges..then remove.
- Take your cut outs and gently lift them with a spatula and place them on your slip mats or a tray covered in parchment paper.
- Remove the excess dough around your cut-outs and roll it out again to repeat the process until all the dough is gone.
- Bake the cookies for 8-11min then let them cool on their trays. It’s tough to tell when they are done so I recommend doing a test cookie and letting it cool fully if you can. These harden up quite a lot once fully cooled.
- While the cookies are baking, you can make your filling by beating together the above 3 filling ingredients. Again, at a certain point I find my hands are the best way to form the mixture into a ball of dough.
- I then do the exact same thing I did with the Oreo cookies and roll this dough out between two pieces of parchment paper, then cut circles using a clean, greased shot glass and a clean spatula to lift them (to prevent any black food colouring from getting mixed with the white filling dough). Lift the filling scraps up, and roll it out again if needed.Set each piece of filling onto a cooled Oreo cookie and top it off with another half of an Oreo cookie. Repeat for all of the cookies. AND THAT’S IT!
Start to Finish: 45 minutes (15 minutes active)
- Cookies: 1/4 cup cacao powder
- 1 1/2 cups blanched almond meal (preferably activated)
- 1/2 teaspoon baking soda
- 1 teaspoon apple cider vinegar
- 3 tablespoons coconut oil
- 1 teaspoon vanilla extract
- 4 tablespoons granulated sweetener, such as non-GMO erythritol or birch xylitol
- 1 egg
- Pinch of salt
Cream filling ingredients:
- 1/2 cup of pre-soaked cashews
- 3 tablespoons cacao butter
- 3 tablespoons melted coconut oil
- 2 tablespoons granulated non-GMO erythritol or birch xylitol
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees. Line a baking sheet with parchment or a silicone liner.
- Prepare cookies first: Combine all cookie ingredients in a blender or bowl and taste the mixture to ensure it is sweet enough for you.
- On parchment paper or a clean work surface, roll out cookie dough into a flat sheet using a rolling pin.
- Use a small cup or jar to cut 20 circles from the dough.
- Place each individual cookie on the prepared baking sheet and bake for 15 minutes.
- While cookies bake, prepare cream filling: Add all filling ingredients to a blender and blend until completely smooth. If the mixture is too runny, place it in the fridge to firm up before filling the cookies. You may need to re-blend slightly once you remove it from the fridge.
- Allow cookies to cool completely before filling. When ready to fill, add a teaspoon of cream to the center of each cookie. Use your fingers or a spoon to smooth it out toward the edges, then add another cookie on top. Place assembled cookies in the fridge to set.
- Enjoy straight from the fridge, and keep leftovers cold in a covered container.
NUTRITIONAL INFORMATION (PER SERVING):
- Calories: 269
- Fat: 25g
- Salt: 86mg
- Carbs: 13g
- Fiber: 3.2g
- Sugar: 1.04g
- Sugar Alcohols: 7.2g
- Net Carbs: 2.6g
- Protein: 6g
- Cholesterol: 16mg
- Potassium: 151mg
- Vitamin D: 2mcg
- Calcium: 46mg
- Iron: 1mg