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–+ servings

Paleo Peppermint Oreos

40aprons.com/paleo-peppermint-oreos/
These paleo peppermint Oreos are so much like the "real thing", but with no processed sugar, no grains, and no dairy. It's a Christmas miracle!
Prep 45 minutes
Cook 15 minutes
Total 1 hour
Recipe Makes (Approximate): 20 cookies

Equipment

  • Cookie sheets
  • parchment paper
  • Food processor
  • Plastic wrap
  • refrigerator
  • rolling pin
  • Cookie cutters

Ingredients

For the Chocolate Cookies

  • 2 cups fine-sifted almond flour (I use Blue Diamond from Costco)
  • 6 tablespoons unsweetened cocoa powder (¼ cup + 2 tablespoons)
  • ¼ cup tapioca flour
  • 1 tablespoon coconut flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup coconut sugar (ground fine in a blender or food processor)
  • ¼ cup organic shortening
  • 1 tablespoon coconut oil (melted)
  • 1 large egg (beaten, at room temperature)

For the Peppermint Filling

  • ½ cup coconut cream (see Notes)
  • ½ cup non-hydrogenated palm shortening
  • 1 teaspoon peppermint extract
  • 6 tablespoons maple sugar (¼ cup + 2 tablespoons)
  • 5 tablespoons tapioca flour (¼ cup + 1 tablespoon)

Instructions

For the Chocolate Cookies

  • Preheat the oven to 300ºF. Line cookie sheets with parchment paper.
  • Make the cookie dough. Add all ingredients, in order they are listed, to food processor bowl. Pulse until a dough forms. The dough will be pretty crumbly, but this is fine. Turn out the mixture onto a piece of plastic wrap. Divide into two equal portions, form a ball, and smush down slightly into a disc. Wrap each tightly in plastic wrap and chill for about 10 minutes.
  • Remove dough from the fridge, unwrap, and roll out to ⅛" thickness in between two sheets of parchment paper.
  • Cut out cookies with round cookie cutter, about 2 ½" wide or so. Place the cookies about 1" apart on the parchment-paper-lined cookie sheet. Return to fridge or freezer for about 5 to 10 minutes, or while you continue to cut out the rest of the cookies.
  • After chilling, remove cookie sheet and place in preheated oven. Bake about 15 minutes, or until firm to the touch. Note: if the cookies ever begin to smell nutty, they're going to burn! Remove them from the oven.
  • Carefully transfer to wire cooling rack and cool completely. Meanwhile, make peppermint filling.

For the Peppermint Filling

  • Add coconut cream, maple sugar, peppermint extract, and shortening to the bowl of a food processor. Process until very smooth.
  • Add in tapioca flour 1 tablespoon at a time, blending until smooth in between each addition. After all flour is added, allow the mixture to process for another 5 minutes until very smooth.

To Assemble the "Oreos"

  • Spread a scant tablespoon or so of filling on top of one cooled cookie then sandwich another on top. Repeat until all cookies are made. Freeze for about 5 to 10 minutes before serving to allow the frosting to harden a bit.*

Recipe Notes

  • Coconut Cream: To get coconut cream, refrigerate a can of coconut milk for at least an hour or so. Remove from fridge, turn upside down, and open with a can opener. Pour off the clear coconut water which will be on top, and the rest is your coconut cream!
  • Storage: I keep our cookies in the fridge, which allows the frosting to be nice and stiff without the cookies seeming very cold.

Nutrition Information (Approximate)

Serving Size: 1OreoCalories: 207calProtein: 3gFat: 17gSaturated Fat: 5gTrans Fat: 1gCholesterol: 9mgSodium: 70mgPotassium: 59mgTotal Carbs: 14gFiber: 2gSugar: 7gNet Carbs: 12gVitamin A: 14IUVitamin C: 1mgCalcium: 32mgIron: 1mg
Recipe By: Cheryl Malik
https://40aprons.com/paleo-peppermint-oreos/