Makes 16 single or 8 oreo cookies
These are gluten/grain/dairy/egg
free
Ingredients
¾ of a cup of blanched almond
flour
½ cup of tapioca flour
¼ cup of raw cacao powder
2 tbsp honey
1 tsp vanilla extract
1 tbsp coconut cream
¼ cup of coconut oil
Icing/filling
¼ cup plus 2 tbsp of coconut
cream, this should be the very thick part of the can of coconut cream, you can
put the can in the fridge so the liquid settles at the bottom then scoop off
the coconut cream.
1 ½ tsp honey
½ tsp vanilla extract
3 tsp raw cacao powder
Method
Preheat oven to 180C or 170C if
fan forced
Mix the flours and cacao together
in a large bowl and make sure there are no lumps. Beat the coconut oil, honey,
coconut cream and vanilla together in a smaller bowl until nice and smooth. Put
the coconut oil mix into the flour mix and mix until a thick dough forms. It
should not be sticky, you need to be able roll it out, so add a little more
tapioca flour if you need to. Get a cookie tray ready with non stick baking
paper on it. Roll the dough out in between 2 sheets of non stick baking paper
until 2-3 mm thick, if they are too thin you won’t be able to lift them onto
the baking sheet. Using a circle cookie cutter, you could use a different shape
if you wanted to; I used a 6cm cutter. You can use a small cup or dariole/jelly
mould if you have one about that size. You should get around 16 cookies. Place
the cookies on your baking tray and bake for 9-11 minutes. Take out and leave for 5 minutes and then put
on a cake rack to cool down. While they are baking make your icing, this is
just mixing your coconut cream, vanilla, honey and cacao powder together, this
should form a thick icing. If you do find you do not have a thick icing add a
little desiccated coconut. When cookies are cool put about 1 1/2 tsp icing on
the cookies and then place another cookie on top and sandwich the icing. You
can also just ice one side and make 16 iced cookies.
Awesome!
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