Cookie Dough Oreos
Homemade Cookie Dough Oreos! Crispy chocolate cookies with a spoonful of yummy chocolate chip dough sandwiched in between. Vegan, gluten-free, paleo!
- Prep time
- 20 min
- Cook time
- 12 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3/4 cup (90g) almond flour*
- 1/4 cup (25g) cocoa powder
- 1 tbsp coconut sugar
- 3 tbsp (60g) maple syrup
- 2 tbsp (35g) almond butter
- 1/4 tsp salt
- 3/4 cup (90g) almond flour
- 2 tbsp (35g) almond butter
- 2 tbsp (40g) maple syrup
- 1-2 tbsp almond milk
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1/4 cup (60g) chocolate chips (chopped or mini work best)
Instructions
- 1
Preheat the oven to 350ºF.
- 2
Whisk together almond flour, cocoa powder, coconut sugar, and salt until lump free.
- 3
Add maple syrup and almond butter. Mix to form a sticky dough.
- 4
Roll out between two sheets of wax paper until approximately 1/4 inch thick.
- 5
Use a cookie cutter to cut into 16 circles.
- 6
Arrange on a lined cookie sheet.
- 7
Bake for 10-12 minutes at 350ºF.
- 8
Let the cookies cool while you make the cookie dough.
- 9
Whisk together almond butter, maple syrup, almond milk, and vanilla.
- 10
Add the almond flour and salt.
- 11
Fold in chocolate chips.
- 12
Place a large spoonful of cookie dough on 8 of the cookies, smush with the other cookies to make a sandwich, and eat!
- 13
Keep leftovers in the fridge in an airtight container, they will last 3-4 days.