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 minutesminutes
Cook 15 minutesminutes
Total 1 hourhour
Recipe Makes (Approximate): 20cookies
Equipment
Cookie sheets
parchment paper
Food processor
Plastic wrap
refrigerator
rolling pin
Cookie cutters
Ingredients
For the Chocolate Cookies
2cupsfine-sifted almond flour(I use Blue Diamond from Costco)
6tablespoonsunsweetened cocoa powder(¼ cup + 2 tablespoons)
¼cuptapioca flour
1tablespooncoconut flour
½teaspoonbaking soda
¼teaspoonsalt
½cupcoconut sugar(ground fine in a blender or food processor)
¼cuporganic shortening
1tablespooncoconut oil(melted)
1largeegg(beaten, at room temperature)
For the Peppermint Filling
½cupcoconut cream(see Notes)
½cupnon-hydrogenated palm shortening
1teaspoonpeppermint extract
6tablespoonsmaple sugar(¼ cup + 2 tablespoons)
5tablespoonstapioca 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.