HOMEMADE OREOS (gluten free)

Ingredients

Cookie:

• ½ cup + 6 tablespoons almond flour
• ¼ cup arrowroot powder
• ¼ cup raw cacao powder
• 4 tablespoons butter, room temperature
• 1 tablespoon coconut milk (full fat can)
• ½ teaspoon vanilla extract
• 2 tablespoon raw honey (adjust the amount of sweetener to your liking)

Buttercream Filling:

• 3 tablespoons coconut butter
• ½ teaspoon vanilla extract
• 2 tablespoon water
• 1 tablespoon raw honey

Instructions

Cookie:

1. in a medium bowl, mix the almond flour with the arrowroot powder and raw cacao powder
2. in a separate bowl mix butter, coconut milk, vanilla extract and raw honey
3. stir wet ingredients into almond flour mixture until combined and refrigerate for 15 minutes
4. roll the dough into a ball and press between 2 sheets of parchment paper to ⅛ inch thickness
5. remove top piece of parchment paper and transfer the bottom piece with rolled out dough onto baking sheet
6. cut dough into 2-inch circles and bake at 350°F for 9-11 minutes, until lightly golden
7. let cookies cool on baking sheet then transfer to a wire rack

Buttercream Filling:

1. mix all of the buttercream ingredients until combined (I used an hand mixer)
2. drop about 1 teaspoon of the buttercream filling in the center of one cookie and top it with another cookie
3. store in an airtight container at room temperature or in the fridge

Recipe makes 6 Oreo Cookies
Note: With time the cookie will loose it’s crunch.