Double Chocolate Oreo Cookies
Heather Hartman HealthShare
These Double Chocolate Oreo Cookies are delicious. Salty, with just the right amount of sweetness, they are the perfect grown up chocolate cookie. They also happen to be totally gluten and refined sugar free! Shape them into hearts for Valentine's Day!
Double Chocolate Oreo Cookies
Rated 5.0 stars by 1 users
Category
Chocolate Cookies
Cuisine
American
Servings
12
Prep Time
20 minutes
Cook Time
20 minutes
INGREDIENTS
-
2 sticks salted butter, room temp (Goat butter also works!)
-
161 grams maple syrup, room temp
-
259 grams flour (I use Cup4Cup)
-
87 grams cocoa or carob powder
-
1.6 grams baking soda
-
6 grams Himalayan salt
-
One 13.5 ounce can full fat coconut milk (no guar!)
-
326 grams HU Kitchen chocolate
CHOCOLATE SHORTBREAD COOKIES (Refined Sugar Free + Gluten Free)
DAIRY FREE CHOCOLATE GANACHE
METHOD
Cream the butter and maple. Sift in dry ingredients in two additions, scraping bowl after each addition and mixing on low.
Roll half the dough out between two pieces of parchment, about .25” thick. Repeat. Freeze for twenty minutes then cut into cookie rounds.
You can roll out the remaining dough a few times, just make sure you freeze it before cutting into cookies.
Freeze the cookie rounds for another twenty minutes, then bake at 325F for 15 minutes. They don’t spread so you can fill your pan!
DAIRY FREE CHOCOLATE GANACHE
Place the chocolate in a glass bowl. Heat the full can of coconut cream until just above body temp, then pour over the chocolate and quickly mix around.
Cover with plastic wrap for four minutes, then whisk together, starting in the middle. If there is still chocolate chunks you can either pour the ganache through a sieve, or heat over a water bath. DO NOT burn your chocolate.
Transfer to a glasslock container to cool, covered at room temp.
Once the chocolate is cool, scoop onto half the cookies. Spread using an offset spatula or smash with the top cookie... spreading will look more professional.
EAT! REPEAT! Post and tag me!