Chocolate Sandwich Cookies {Grain-free, Vegan Option}
If you love(d) Oreos, you will love these Healthified chocolate sandwich cookies with a buttercream filling! The ingredients list and nutrition profile are so much more blood sugar supportive! They are keto-friendly with an option to make them completely plant-based.
Equipment
- Rolling Pin optional
- Baking sheets
- plastic wrap and parchment paper
- spatula
- 2-inch cookie cutter
- whisk or hand-blender with whisk tool
Ingredients
For the cookies
- Empower Bar Cacao baking mix pouch see note
- 1/3 cup melted coconut oil
- 1/4 cup maple syrup or liquid sweetener of choice
For the filling
- 1/2 cup grass-fed butter, vegan butter, or palm oil shortening softened to room temperature
- 1/2 cup coconut oil room temperature
- 1/2 cup powdered monk fruit or powdered sugar of choice
- 1/2 teaspoon vanilla extract optional
Instructions
- Make the cookies. In a small bowl, whisk together the melted coconut oil and liquid sweetener until creamy. Transfer the Empower Bar Cacao baking mix to a large bowl. Pour in the coconut oil mixture and use a spatula to blend until a dough is formed and it becomes thick enough to handle (it might take some extra stirs with the spatula).
- Use your hands to gather the dough into a ball and wrap it tightly in plastic wrap. Refrigerate the ball of dough for 30 minutes
- Meanwhile, preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
- Once chilled, place the ball of dough between two sheets of parchment paper. Use a rolling pin to roll out the dough until about 1/4-inch thick. If you don't have a rolling pin, you can use a wine bottle. Remove the top sheet of parchment paper.
- Using a pre-greased 2-inch circle cookie cutter (or cookie cutter of desired shape and size) cut out cookies, and use a pre-greased spatula to place them gently on the baking sheets. Do this until all of the dough is used up. You should have at least 20 cookies which will make 10 sandwich cookies.
- Bake the cookies for 8 to 10 minutes until they have started to firm (they might still be soft to the touch, but they will continue to firm as they cool). Allow the cookies to completely cool before filling (1-2 hours).
- Make the filling. In a large bowl, combine the grass-fed butter and coconut oil. Using a whisk or a hand-blender with the whisk attachment, cream together the butter and coconut oil until blended and fluffy, about 30 seconds. Add the powdered monk fruit and vanilla extract (if using) and blend again. Use your spatula to give the filling mixture a stir.
- Place 1-2 tablespoons of filling between two cookies and press them together until the filling reaches the edges of the cookies. Continue to do this until all of the cookies have been filled. Keep the cookies in the refrigerator.
Notes
Empower Bar Cacao Baking Mix
Storage: keep the cookies in an airtight container in the fridge for up to 14 days. They can be frozen for up to 1 year.