Only 5 cookies?? That’s it?!
You know what’s funny. Eating just 3 Oreo cookies will give you 14 grams of sugar. I mean 1 Twinkie has 16.5 grams of sugar! Sheesh no wonder they’re so addicting right?
Now that I’ve grown up and realized that I shouldn’t eat an entire box of Oreos by myself, I’ve been on a mission to make a tasty homemade version of Oreos.
I didn’t want the quick and easy cakey Oreos with the buttercream frosting either. Those are NOT Oreos!
After A LOT of trial and error I have come up with something pretty stinkin close to a real Oreo. Poor Cameron was really hoping this last batch was really the last batch. He gets sick of trying my recipes over and over, except the sourdough cinnamon rolls.
Not to mention the endless pile of dishes I make that he usually ends up cleaning for me. Thanks Cameron! What a good husband huh?
This version of the recipe is gluten-free and made with coconut flour. Not only is coconut flour gluten-free but it is very high in fiber which is good for helping digestion. I like the very slight coconut flavor mixed in with the chocolate and filling.
For those of you who don’t care about being gluten-free you can check out the original recipe over at Healthy-Holistic-Living.com. I actually prefer that one over this one since gluten-free flours tend to make your baked goods a little more dry.
Okay, on to the recipe! I hope you enjoy! Let me know how it turns out and if you have any suggestions to make it better.
Yield: About 20 Cookies
Ingredients
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For the cookies:
- 2/3 Cup coconut flour
- 1/2 Cup cacao powder
- 1/4 Teaspoon unrefined salt
- 1/4 Teaspoon aluminum-free baking powder
- 1/4 Teaspoon chili powder
- 1/2 Cup grass-fed butter (we use Kerrygold)
- 1/2 Cup raw honey (Check out this infographic on raw honey!)
- 2 pastured eggs
- 1 Teaspoon real vanilla
- 1/3 Cup distilled water
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For the filling:
- 2 Ounces organic fair-trade cocoa butter (Get the wafers!)
- 3 Tablespoons grass-fed butter
- 1.5 Cups organic powdered sugar
Instructions
- Sift together dry ingredients. Coconut flour can be very clumpy so especially make sure that it is all broken up.
- Cream together butter, honey, vanilla, and water until combined.
- Mix in dry ingredient mix until combined. The dough will be very soft.
- Place dough in the fridge to help it firm up in order to roll out.
- While the dough is chilling prepare the filling. Melt the cocoa butter and cream it together with the butter and powdered sugar.
- Place filling mixture in a sandwich bag and in the fridge to firm up.
- Roll out cookie dough on parchment paper and cut with desired cookie cutters. I used these ones for the pictures. Place dough back in the fridge for at least an hour (longer the better).
- Preheat oven to 350 degrees when you are about to take the cookies out of the fridge. Take filling out of the fridge and put the cookies on a cookie sheet. You might want to use a spatula for the cookies if you want them to keep their shape.
- Bake cookies for 8-10 minutes until the edges start getting darker. After baking let them sit for a minute or two then place them on a cooling rack.
- When cookies are cool, cut off the corner of the sandwich bag. Take one cookie and swirl the filling onto it. Take another cookie and twist cookies together to make them stick.
The post Gluten-Free Oreo Cookie Recipe appeared first on Eat Real Stay Sane.
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