These chocolate cookies are so tasty you’d be pleased eating them all on their own. They have a crunchy texture with a subtle softness from the creamy centers. They really do make the perfect snack or dessert!

Copycat Oreo Cookies [Vegan, Paleo, Gluten-Free, Refined Sugar-Free]

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Serves

About 10 cookies

Cooking Time

12

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Ingredients

Paleo Chocolate Cookies

  • 3/4 cup blanched almond flour
  • 1/4 cup + 2 tablespoons raw cacao powder
  • 1/4 cup tapioca flour/starch
  • 1/4 cup monk fruit sweetener (can sub another Paleo granulated sweetener of choice; keep in mind monk fruit is a 1:1 substitute for cane sugar, so adjust your sweetener accordingly, as you may need to add more)
  • 3 tablespoons organic, unrefined extra virgin coconut oil, melted and cooled
  • 1 tablespoon unsweetened vanilla almond milk (can sub another non-dairy milk of choice)
  • 2 tablespoons pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon baking powder, grain-free and aluminum-free
  • 1/4 teaspoon sea salt, or to taste

Cream filling

  • 1/4 cup coconut butter (can sub another white nut/seed butter, like cashew and macadamia or any other nut/seed butter of your liking)
  • 1/4 cup monk fruit sweetener
  • 2 tablespoons pure maple syrup
  • 1 teaspoon tapioca flour/starch
  • 1/2 teaspoon pure vanilla extract
  • Pinch of sea salt
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Preparation

Paleo Chocolate Cookies

  1. Begin by adding all the ingredients in a food processor or high-speed blender and blend until everything is incorporated into a ball.
  2. Combine any leftover dough into a ball and transfer it to the fridge for about 30 minutes for easier handling.
  3. Thereafter, place the chilled dough on a large piece of parchment paper or a silicone baking mat and set another piece of parchment paper or a baking mat over the top. Using a rolling pin, roll the dough so it’s about 1/8 - 1/4-inch thick. Using a 2-inch cookie cutter, make circle cut-outs.
  4. Carefully move the cookies to a baking sheet, lined with parchment paper or a silicone baking mat, 1-2 inches apart. Bake for 9-12 minutes. Gently remove the cookies from the baking sheet as they will be soft and place them on a cooling rack.
  5. Let the cookies cool completely. After 1-2 hours, they will have attained a crisp texture.

Paleo Cream Filling

  1. While the cookies are cooling, you can make the easy frosting!
  2. In a small food processor or high-speed blender, add the monk fruit and tapioca flour/starch and blend until the granules have turned to powder.
  3. Thereafter, add the softened coconut butter, maple syrup, vanilla extract, and salt and blend until smooth and creamy.

Assemble

  1. Take a heaping teaspoon of frosting and roll it in a small ball with your hands and place it in the center of one cookie. Set another cookie on top, smooshing down until the frosting expands to the edges—repeat until all cookies are filled.
  2. Enjoy! 🙂

Notes

Store any leftovers at room temperature in an airtight container for up to 5 days. If these cookies are too sweet for you, feel free to reduce the monk fruit sweetener.

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