I vividly remember the first time I ever created a cookie recipe. I was with my friend’s house (this friend, actually!) and we were both in eighth grade. This was in the beginning of my baking days, so obviously I didn’t have much experience with experimenting with recipes, much less creating new ones.Truth be told, I wasn’t expecting much.We had to use shortening instead of butter (a totally new experience for me!), and my friend’s oven didn’t have a signal for when it was done preheating! Two things going wrong in a recipe was a lot for me to handle then.
You can imagine my shock when a tray of beautiful, pillowy snickerdoodles emerged from the oven several minutes later. I was amazed! I had actually created a successful recipe! My friend and I probably ate half the tray together. (Hey, what can I say? We were in emotional shock.) We handed the cookies out to everyone in our vicinity, trying to get everyone we could to marvel at our baking skills.
Just this week, when I was creating this recipe, I experienced a similar sort of shock. The recipe was NOT working how I wanted it to, at all! The dough was too sticky, the filling too coconut-y, and the texture not crunchy. There was no way these cookies could possibly turn out well!
And then I tasted one.
And it was delicious.
I’m calling these sandwich cookies “Faux-reos” because, in all honesty, the flavor and texture of these cookies don’t closely resemble the store-bought version. But they were so yummmmmmmmmy (IMO) that I decided to post the recipe! But don’t worry, authentic Oreos have not yet been crossed off of my recipe to-do list!
- 1 cup white whole wheat flour (145 g)
- 1 cup unsweetened cocoa powder (70 g)
- 1 cup erythritol (200 g)
- 3/4 cup almond milk
- 1 large egg
- 1/4 cup coconut oil, melted (40 g)
- 1/2 tsp vanilla extract
- 1/4 tsp stevia extract
- 1/4 tsp salt
- 1/3 cup coconut oil, softened
- 2/3 cup powdered erythritol (95 g)
- 1/2 tsp vanilla extract
Directions: In a large bowl, mix together all dry cookie ingredients. Add wet and stir until combined. Line a baking sheet with parchment paper. Dump dough onto the baking sheet and cover with a congruent (go geometry!) piece of parchment paper. Using a rolling pin or pastry roller, roll the dough into a 1/4 inch-thick rectangle. Refrigerate for at least 2 hours. When done chilling, remove top layer of parchment paper and preheat oven to 350º. Using an approximately 2 1/2″ diameter cookie cutter, cut out 28 cookies. Bake for ~8 minutes. Let cool completely. For the filling: After baking and cooling, mix together all filling ingredients and frost cookies! You can use a piping bag (what I did) or, if you want to save time, you can try just spooning the filling onto the cookies. If the filling is too liquid-y, just refrigerate it for a couple minutes. Makes 19 sandwiches
Here are the nutrition facts:
(Info is for one sandwich and DOES include the filling, of course!)
Perfect with a glass of cold milk!