One of our most asked recipes to make when we had the bakery were sugar free Oreo Cookies. Many people missed them so I decided to create a recipe to satisfy our customers sweet tooth for this popular treats. Now you can make them at home for you and your family to enjoy.
Ingredients
Cookie Dough
1/4 cup Black Dutch Cocoa (I found mine on Amazon)
1 cup Almond Flour
1/4 cup Coconut Flour
1 tablespoon Psyllium Husk Powder
2 tablespoons Monk Fruit Sweetener (granules)
2 tablespoons Monk Fruit Sweetener (powdered)
1 tsp Baking Powder
Pinch Salt
1/2 cup cup Butter (softened)
1 tsp Liquid Monk or Stevia
1 tsp Vanilla Extract
Cream Filling:
1/4 cup Butter
4 ounces Cream Cheese
1/4 cup Monk Fruit Sweetener (powdered)
5-10 drops Liquid Monk or Stevia (to taste)
Instructions
Preheat oven to 350 degrees and line a baking sheet with parchment paper, set aside.
In a large bowl whisk all the cookie dough dry ingredients together until well incorporated. In a separate medium bowl with a hand mixer blend the remaining cookie dough ingredient (butter, vanilla and liquid monk or stevia) together until creamy. Combine both mixtures together until a cookie dough is formed.
Divide the dough into 12 pieces and roll each into ball shapes, place on the baking sheet about 2-3 inches apart. Flatten each dough ball with the back of a cup to about 1/4 inches. Bake for 8-10 minutes. Remove the cookies and allow to cool completely.
In the meantime, make your cream filling by placing all the ingredients in a medium bowl and blend together with a hand mixer until creamy. Once cookies are cooled take one of the cookies and evenly spread cream on it then top with another cookie. Repeat this process until you make 6 sandwich cookies. Enjoy!
Makes 6 Sandwich Cookies
Calories 349, Fat 32 g, Carbs 10.4 g, Fiber 5.8 g, Protein 6.7 g, Net Carbs 4.6 g
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