Healthy Oreo Cookies (Vegan + GF)

To make the cookies

1. Preheat the oven to 145^oC and line a baking tray with greaseproof paper.

2. In a large mixing bowl, add in the flour, cacao powder, sugar, salt and baking powder.
Mix until combined.

3. In a separate bowl, combine the vanilla extract, melted coconut oil, almond milk and maple syrup.

4. Pour the wet mix into the dry and combine.
It will start to form a dough like texture.

5. Roll the dough into a ball, cover with clingfilm and pop into the fridge for 35-40 minutes to chill.
This will make it easier to roll.

6. Lay greaseproof paper on your worktop, then add on the dough and lay another piece of greaseproof paper on top of the dough.

This makes it easy to roll it out without it sticking to the rolling pin.

7. Roll out the dough until 1/4 of an inch thick and cut out circles with a round cookie cutter. I have linked the one I used here.

For an extra touch, I pressed the word 'OREO' into the cookie (this is optional)

8. Place the cookies into the preheated oven and bake for 8-10 minutes.

Remember - Allow them to cool for around 10-15 minutes on the baking tray before removing them.

Allow to cool fully before filling.

To make the filling

1. Scoop out the solid coconut cream from a can of coconut milk along with the powdered sugar and, using a hand whisk or balloon whisk, whizz up until thick.

It will stiffen when chilled.

2. Add a dollop of filling into a cookie and top off with another cookie.

Serve and enjoy.
Why not dunk them into some dairy-free milk, absolutely scrumptious!

Store in the fridge and best enjoyed on the day of making due to the coconut cream filling.