Paleo Oreo Cookie Recipe (Grain-Free,Dairy-Free)

~ These cookies are a hit in my home!!

Gasp! I  almost couldn’t  stop eating the whole batch  in one sitting 🙂
They are a bit more tedious to make, but well worth the effort!!
I’ve always loved crunchy cookies with creamy centers, so I love how these turned out.
It’s one thing to always have a sweet tooth , but another to satisfy it with tastier, safer, and more healthy alternatives.
Talk about about having your cake and eating it too. 😉  Or in this case, your cookie 🙂
I found they taste even better when chilled for a while. The flavor is better and the cookie is crunchier.
However, if you can’t wait that long, they are still scrumptious put together as soon as they cool enough to slap the filling inside.

Ingredients: (For cookie ,but not filling)

❤ 1+1/2 cups blanched almond flour
❤ 2/3 cup arrowroot starch or tapioca starch works well too.
❤ 1/2 cup  organic cocoa or raw cacao powder
❤ 1 teaspoon baking soda
❤ a few good shakes celtic salt (higher in minerals)
❤ 1/2 cup melted coconut oil, ghee (clarified butter,usually not problematic for those with dairy sensitivities) or butter if not dairy sensitive
❤ 1+ 1/2 teaspoons Pure Monk Fruit Sweetener plus 2 tablespoons raw honey or
(If you do not have Monk Fruit sweetener then  do 1/2 cup of honey instead,but still add the stevia as well.)
❤ 4- dropperfuls Sweetleaf Stevia Clear
❤ 2 teaspoons  organic vanilla extract


Ingredients for filling:

❤ 3/4 cup vegetablepalm shortening like this one here
❤ 4 tablespoons arrowroot starch
❤ 1 teaspoon vanilla extract
❤ 1/2 teaspoon Pure Monk Fruit Sweetener or 3 tablespoons organic,raw honey
❤ 3 dropperfuls Sweetleaf Steviaclear liquid extract (isn’t bitter or have an after taste like the powders)
or add an additional tablespoon honey.

Instructions for cookie part:

Mix dry ingredients together first in a medium size mixing bowl.Next add in wet ingredients.
Mix together very well.

Put dough onto a sheet of  unbleached parchment paper and roll into a log.
Next roll log up in the parchment paper and put into refrigerator for 1 hour to set.

Once chilled ,take out and slice with  a sharp nice into 1/8″ rounds before putting onto a  parchment paper lined cookie sheet.
Bake in preheated oven set to 350 degrees for 10-12 minutes. Take out ,let completely cool.

Instructions for filling:

Whisk all ingredients together in small mixing bowl till of a smooth consistency.
Once cookies are completely cooled,  put some cream between two cookies and press together.
After assembling the remainder of cookies, put into the refrigerator to chill for about an hour,  they will  set nicely.
This also makes them extra crunchy. Enjoy,
They ARE good!! 🙂


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