Raw Vegan Oreo Cookies
Ingredients
The filling
-
1
cup
coconut butter
-
¼
tsp
vanilla extract
-
to taste
organic powdered sweetener (optional)
The cookie
-
1 ½
cups
raw almonds or walnuts
-
6-7
whole
medjool or deglet nour dates (pitted)
-
3
Tbsp
melted coconut oil
-
1
Tbsp
maple syrup (optional)
-
⅓
cup
cocoa powder
-
1
pinch
sea salt
Instructions
- Prepare the coconut butter and mix in vanilla and optional sweetener.
- Pulse the nuts in a food processor until small bits remain, then add dates, coconut oil, maple syrup, cocoa powder, and salt, mixing until a dough forms.
- Taste and adjust the flavor by adding more cocoa, dates, or salt as needed.
- Roll the dough into a 1-inch thick disc on parchment paper and roll it out to about ¼-inch thickness.
- Cut out cookies using a circular cookie cutter, ensuring you have an even number.
- Transfer cookies to a plate and freeze for 10-15 minutes until slightly hardened.
- Spread about 1 tsp of coconut butter on half of the cookies and top with the other half, pressing gently to adhere.
- Chill again if desired, and store in the refrigerator for up to 1 week or in the freezer for up to 1 month.
Nutrition Facts (estimated)
Servings
35 cookies
Calories
88
Total fat
7.9g
Total carbohydrates
4.4g
Total protein
1.7g
Sodium
10mg
Cholesterol
0mg
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