Name: Vegan Mint Oreos
Prep time: PT-497044H35M54S
Cook time: 40 min
Total time: 27 min
Cuisine: American
Ingredients: 3/4 cup almond flour; 3/4 cup brown rice flour; 1/4 cup cacao powder; 2 tablespoons psyllium husks (whole NOT powder); 1 teaspoon baking soda; 1/3 cup maple syrup OR agave; 3 tablespoons melted coconut oil; 1 teaspoon vanilla extract; Pinch salt; 1/3 cup coconut oil; 1/3 cup coconut butter; 5 tablespoons powdered sugar; 1/4 teaspoon mint extract; For coloring: either 1/4 teaspoon each spirulina and chlorella OR 1 teaspoon matcha OR a few drops natural green food coloring

Description

Gluten Free Vegan Mint Oreos that taste just like the real deal! Rich chocolate and cool mint cream are equal parts decadent and refreshing! Perfect for dunking.

Ingredients

Scale

For the cookies:

3/4 cup almond flour
3/4 cup brown rice flour
1/4 cup cacao powder
2 tablespoons psyllium husks (whole NOT powder)
1 teaspoon baking soda
1/3 cup maple syrup OR agave
3 tablespoons melted coconut oil
1 teaspoon vanilla extract
Pinch salt

For the filling:

1/3 cup coconut oil
1/3 cup coconut butter
5 tablespoons powdered sugar
1/4 teaspoon mint extract
For coloring: either 1/4 teaspoon each spirulina and chlorella OR 1 teaspoon matcha OR a few drops natural green food coloring

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Instructions

Preheat the oven to 350 degrees.
In a bowl, whisk together the brown rice flour, almond meal, cacao powder, psyllium husks, and baking soda. Add in the maple syrup, melted coconut oil, and vanilla. Mix until well combined.
Place the dough on a sheet of parchment paper. Place another sheet of parchment over the top. Use a rolling pin to roll out the dough into a large rectangle, about 1/8th inch thick. Remove the top sheet of parchment. Using a round cookie cutter, cut out as many cookies as you can fit.
Take the scraps leftover from punching out the cookies, and reform them into a ball. Roll out again and cut out as many more cookies as you can. You want to have an even number of cookies. Place them on a parchment lined baking sheet (you may need two), and bake for 15 minutes.
Remove the cookies from the oven and let cool completely on the baking sheet.
In a bowl, combine the melted, but cooled, coconut butter and solid coconut oil. Beat with a hand mixer, until light and fluffy. Add in 1/2 of the powdered sugar and beat until well combined. Add in the remaining powdered sugar, peppermint extract, food coloring of choice, and beat until light and fluffy.
Place 1 rounded teaspoon of the filling on 1/2 of the wafer cookies. Top with the second wafer, forming a sandwich. Enjoy!

Nutrition

Serving Size: 1 cookie
Calories: 135
Sugar: 5g
Sodium: 70mg
Fat: 10g
Saturated Fat: 8g
Carbohydrates: 15g
Fiber: 5g
Protein: 2g