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!
Yield: 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.*
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
Serving Size: 1Oreo | Calories: 207cal | Protein: 3g | Fat: 17g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 70mg | Potassium: 59mg | Total Carbs: 14g | Fiber: 2g | Sugar: 7g | Net Carbs: 12g | Vitamin A: 14IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg