Homemade Oreos
Serves 1230 mins prep12 mins cook
These homemade Oreos provide a healthier alternative to store-bought versions. Made with buckwheat flour and coconut sugar, they include a creamy filling from monkfruit sweetener, making them delicious and vegan-friendly.
0 servings
What you need
cup buckwheat flour
cup cocoa powder
cup coconut sugar
tsp baking powder
tsp salt
cup coconut oil
cup almond milk
tbsp vanilla extract
cup coconut butter
tbsp almond milk
Instructions
1: In a large bowl combine all dry ingredients and whisk to combine. 2: Add wet ingredients and mix until a thick dough forms. 3: Transfer the dough to plastic wrap and place it in the fridge for at least 30 minutes to rest. 4: Once rested, remove from plastic and place the dough between two parchment sheets and roll out to about 1/4 inch thickness. 5: Use a bottle or small cookie cutter to cut out cookies. 6: Transfer to a parchment lined baking sheet and bake at 350°F for 12 minutes. 7: Meanwhile, make the cream filling by combining all ingredients in a bowl and mixing until a thick consistency is reached. 8: Remove cookies from the oven, let cool, assemble them with the filling, and enjoy.View original recipe