Paleo Peppermint Oreos
Ingredients
The Chocolate Cookies
-
2
cups
fine-sifted almond flour
-
6
tablespoons
unsweetened cocoa powder
-
¼
cup
tapioca flour
-
1
tablespoon
coconut flour
-
½
teaspoon
baking soda
-
¼
teaspoon
salt
-
½
cup
coconut sugar
-
¼
cup
organic shortening
-
1
tablespoon
coconut oil
-
1
large
egg
The Peppermint Filling
-
½
cup
coconut cream
-
½
cup
non-hydrogenated palm shortening
-
1
teaspoon
peppermint extract
-
6
tablespoons
maple sugar
-
5
tablespoons
tapioca flour
Instructions
- Preheat the oven to 300ºF and line cookie sheets with parchment paper.
- In a food processor, combine all cookie ingredients and pulse until a dough forms.
- Divide the dough into two portions, shape into discs, wrap in plastic, and chill for about 10 minutes.
- Roll out the dough to ⅛" thickness between parchment sheets and cut out cookies.
- Chill the cut cookies for 5 to 10 minutes before baking.
- Bake cookies for about 15 minutes until firm, then cool on a wire rack.
- For the filling, process coconut cream, maple sugar, peppermint extract, and shortening until smooth.
- Gradually add tapioca flour, blending until smooth, then process for another 5 minutes.
- Spread filling on one cookie and sandwich with another, then freeze for 5 to 10 minutes before serving.
Nutrition Facts (estimated)
Servings
20 cookies
Calories
207
Total fat
17g
Total carbohydrates
14g
Total protein
3g
Sodium
70mg
Cholesterol
9mg
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