3/4 cups gluten free flour (120 g)

1/4 cup cocoa (unsweetened powder)

2 pieces lindt 70 % dark chocolate ( optional) grated.

1/4 tsp salt

1/4 tsp baking powder/soda

1 tsp vanilla extract

1/4 cup coconut oil

3 tsp fat free milk / or other milk of choice = fat free/ low cal

2 tbsp pure maple syrup ( or agave)


1/2 cup sugar free powdered sugar

1/2 tsp pure vanilla extract

1/4 cup coconut oil/ non hydrogenated shortening/ earth balance coconut spread


Combine first 5 ingredients and stir very well. In a separate bowl-combine all of the liquid ingredients for the cookies. Mix wet into dry to form a dough, then refrigerate 30 minutes before baking. ( 150 degrees/ 300 F). Put the dough in a plastic bag and smush it into one big ball. Remove from bag and roll it into a thin dough and cut into flat oreo circles with cookie cutter/ circled shaped lid. Bake on a greased cookie tray for 10 minutes ( they’ll still look underdone when they come out of the oven, but that is ok)

Importantt: allow to cool 10 minutes before removing the tray.

To make the filling: mix all the ingredients in a small processor. Put about a Tspn full on half of the cookie disks then top with the remaining cookie disks. Store in fridge so filling becomes hard.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s