Better-Than-Oreo Zero Sugar Cookies (Gluten-Free & Vegan)
Skip the artificial sweeteners and maltitol found in store-bought versions. These homemade cookies offer a dark, rich chocolate snap with a silky-smooth vanilla crème center.
Equipment
- Large Mixing Bowl
- Baking sheet
- Parchment paper
- Small Round Cookie Cutter
- Whisk or Hand Mixer
Ingredients
- 1 Cup Superfine Almond Flour
- ½ Cup Modern Mountain Black Cocoa Powder
- ¼ Cup Granulated Monk Fruit Sweetener
- ¼ tsp Sea Salt
- ¼ tsp Baking Soda
- 3 tbsp Melted Coconut Oil
- 2-3 tbsp Warm Water (add slowly)
For the Vanilla Crème Filling:
- ½ Cup Raw Coconut Butter (softened)
- 2 Tbsp Powdered Monk Fruit Sweetener
- 1 tsp Warm water (add slowly)
Instructions
- Mix Dry Ingredients: Whisk almond flour, Modern Mountain Black Cocoa, sweetener, baking soda, and salt until no lumps remain.
- Form Dough: Add melted coconut oil and warm water (1 tbsp at a time) until a moldable, non-sticky dough forms.
- Roll and Cut: Roll dough between parchment paper to 1/8 inch thickness. Cut rounds using a small circular cookie cutter.
- Bake: Bake at 325°F (160°C) for 10–12 minutes. Do not touch until fully cooled on the tray to ensure they crisp up.
- Whip Filling: Whisk softened coconut butter, powdered sweetener, and vanilla until silky peaks form.
- Assemble: Dollop filling onto one wafer and gently press a second wafer on top until filling reaches the edges.
- Set: Chill in the refrigerator for 15 minutes before serving for the best texture.
Notes
- Storage: Store in an airtight container in the fridge for up to 7 days.
- Authenticity: Using Modern Mountain Black Cocoa is essential for the authentic "Oreo" black color and flavor profile.
- Health Claim Disclaimer: Always double-check health claims and ingredient nutritional data with a certified medical professional or nutritionist.