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Low Carb Oreos

Low Carb Oreos

These cookies are a perfect treat for anyone looking to indulge in a classic favorite without the added carbs.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Dessert

Ingredients
  

For the Dough

  • 1 cup Almond Flour
  • 4 tbsp Cocoa Powder
  • 1/2 tbsp Salt
  • 1/3 tbsp Xanthan Gum
  • 1/3 tbsp Baking Soda
  • 3 tbsp softened Butter
  • 4 tbsp Erythritol
  • 1 egg

For the Filling

  • 3 tbsp softened Butter
  • 2/3 tbsp Coconut Oil
  • 3/4 tbsp Vanilla Extract
  • 1 pinch Salt
  • 1/2 cup powdered Erythritol (adjust to taste)

Instructions
 

  • Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • Prepare the Cookie Dough: In a mixing bowl, combine almond flour, cocoa powder, salt, xanthan gum, and baking soda. Mix well.
  • Add Wet Ingredients: In another bowl, cream together the butter and erythritol until light and fluffy. Add the egg and beat until well combined.
  • Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. If the dough is too sticky, you can refrigerate it for 30 minutes to firm up.
  • Shape the Cookies: Divide the dough into small portions and roll them into balls. Place them on the prepared baking sheet and press them down gently to flatten.
  • Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until set. Remove from the oven and let them cool completely on a wire rack.
  • Prepare the Filling: In a bowl, beat together the butter, coconut oil, vanilla extract, salt, and powdered erythritol until smooth and creamy.
  • Assemble the Cookies: Once the cookies are cooled, spread a dollop of the vanilla cream filling onto the bottom of one cookie and sandwich it with another cookie.