Peppermint "Oreos"

Ingredients

For the cookies:

• 1/2 cup coconut flour

• 1/4 cup+2 tbsp tapioca flour

• 2 tbsp dutch process cocoa powder

• 1/4 cup regular cocoa or cacoa powder

• 1/4 cup coconut sugar

• 1/4 cup maple syrup

• 1/2 cup avocado oil

• 1/2 tsp baking soda

• 1 tsp vanilla

• Pinch of salt

For the filling:

• 1/2 cup coconut butter (You can make your own by pulsing 4-5 cups shredded coconut in the food processor for about 15 minutes until it becomes smooth and creamy. Every few minutes be sure to press down the sides of the processor.) Make sure your coconut butter is melted so that it will mix well with the other ingredients.

• 1/4 cup maple syrup or other sticky sweetener of choice

• 1/2 tsp peppermint extract

Method:

1. In a medium bowl combine all of the dry ingredients for the cookies.

2. Add in the maple syrup, avocado oil, and vanilla. Mix thoroughly and place in the fridge for about 20-30 minutes so that it becomes firm enough to roll out.

3. Take dough out of the fridge and pour out onto a piece of parchment paper. Using your hands, form the mix into a flattened disc. Place another sheet of parchment paper on top and begin to roll out until the dough is roughly 1/8 of an inch thick. Cut out small circles of the dough (I used the top of a small jar that was a little larger than a typical oreo- just use whatever you can find around the house). Place cut out circles onto a lined cookie tray. Re-roll out any scraps and cut out more circles until you've used up all of your dough.

4. Preheat the oven to 325F. Place cut out cookies in the freezer while waiting for the oven to preheat.

5. Bake the cookies at 325F for 22 minutes.

6. While your cookies are baking, combine coconut butter, maple syrup, and peppermint extract in a small bowl. Pour the mix onto a silicon pad or parchment lined tray and spread out in a thin, even, rectangle. Place in the freezer to set up.

7. Once the cookies have cooled, take your filling out of the freezer. Once again, cut out circles that are just a bit smaller than the cookies you have just made (I used the cap of a spice jar).

8. Take a cookie, flip it upside down and place a cutout filling circle on top. Top with another cookie, and voila you have homemade gluten free, refined sugar free, and vegan oreos!! (better than the real thing in my opinion). Repeat with remaining cookies and store at room temperature (coconut butter hardens at room temperature, so no need to worry about the filling melting). Enjoy :)