Name: LCHF Oreo cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 40 servings
Cuisine: Bake
Ingredients: 2 1/4 cup almond flour; 3 Tbs coconut flour; 4 Tbs cocoa powder; 1 tsp Baking powder; 1/2 tsp psyllium husk; 1/4 tsp salt pink, fine; 1/2 cup butter softened; 1/2 cup xylitol; 1 tsp vanilla extract; 120 g cream cheese softened; 2 Tbs butter; 1/2 tsp vanilla extract

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Ingredients (12)

COOKIES:

2 1/4 cup	almond flour
3 Tbs	coconut flour
4 Tbs	cocoa powder
1 tsp	Baking powder
1/2 tsp	psyllium husk
1/4 tsp	salt — pink, fine
1/2 cup	butter — softened
1/2 cup	xylitol
1 tsp	vanilla — extract

CREAM FILLING:

120 g	cream cheese — softened
2 Tbs	butter
1/2 tsp	vanilla — extract

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Method:

Pre-heat your oven to 180 degrees Celsius. Oil a baking sheet with some coconut oil.

Mix all the dry ingredients in a bowl. In a separate bowl, cream together the Xylitol and butter until it is light and fluffy.

Add the egg and the vanilla to the butter mixture and combine again by mixing thoroughly.

Add the dry ingredients to the wet ingredients to form your cookie dough.

Roll the dough out between two sheets of waxed paper or between a silicon mat and wax paper (This option worked the best for me). The cookies won’t rise much so roll the dough anything between 4 and 5 mm. If it’s rolled out too thin you will struggle to lift them from the silicone mat.

Use a circle cookie cutter of choice and cut as many cookies as you can using up every last bit of cookie dough.

Bake cookies for +- 12 minute and cool completely before filling.

The filling:
Cream together the cream cheese and butter, add the vanilla extract and gradually mix the powdered sugar in. Place a dollop of icing in the middle of your cookie and sandwich with another cookie ensuring the icing is evenly distributed in the middle.

Recipe reprinted with permission of Daily Dose of Fresh. To see more recipes, please click here.

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