One of my favorite recipes I have Healthified is the Oreo. I created this cookie for my cookbook, and I have been dreaming of a vanilla version ever since. There is something so gratifying about finding a more nutritious choice for those foods that evoke memory and nostalgia. The Oreo is an example (double-stuffed was my jam growing up), and as soon as I had a bite of these vanilla cookies, I was immediately transported back to the Nilla Wafer. And those sandwich cookies that were always served after church.
I used Simple Mills vanilla frosting for a short cut, but I also have a frosting recipe in my cookbook that would pair really well. Have one as an after-dinner sweet treat, or share them with your kids. My husband also loves them. I have even had one with a dollop of peanut butter and square of dark chocolate, because sometimes it isn’t dessert without chocolate!
Vanilla Sandwich Cookies
Equipment
- Cookie cutter
- Rolling Pin
- hand mixer or stand mixer
- Baking sheets
- parchment paper
- plastic wrap
- large bowl
- medium bowl
Ingredients
For the cookies
- 1 3/4 cups almond flour
- 1/4 cup tapioca starch or arrowroot starch
- 3 tablespoons coconut sugar
- 1/4 teaspoon sea salt
- 1/4 cup melted coconut oil
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
For the frosting
- 1 1/2 cups Simple Mills vanilla frosting*
Instructions
- In a large bowl or stand mixer, mix the almond flour, tapioca flour, coconut sugar, and salt.
- In a separate medium bowl, mix the coconut oil, maple syrup, and vanilla extract. Whisk until creamy.
- Pour the wet ingredients into the flour mixture and beat until a crumbly dough is formed. Use your hands to gather dough into a ball. Wrap the dough tightly in plastic wrap and refrigerate for 30 minutes.
- Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.
- Once chilled, Place the ball of dough between two sheets of parchment paper. Using a rolling pin, roll the ball of dough until ¼-inch thick. Use a 2-inch cookie cutter to form cookies. Use a greased spatula to carefully place each one on the baking sheet at least an inch apart. Continue to do this until all of the dough is used up.
- Bake for 10 to 12 minutes, or until the edges have started to crisp and cookies are slightly firm to the touch. Allow the cookies to cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely (at least one hour).
- Once completely cooled, spoon about 2 tablespoons between two cookies. Gently press the top cookie down until the filling is evenly distributed between the two. Enjoy!
