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.