Ingredients

The following ingredients have 4 Servings
  • 2 tbsp melted coconut oil (or melted vegan butter)
  • 2 tbsp almond milk
  • 1/3 cup coconut sugar
  • 3/4 cup almond flour
  • 10 tbsp oat flour
  • 2 tbsp unsweetened cocoa powder
  • 1/8 tsp baking soda
  • 1/8 tsp baking powder
  • 1/8 tsp salt
  • 1/4 cup dark chocolate chips
  • 8 mini Oreos

Instruction

  • Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a small mixing bowl, whisk together the melted coconut oil, almond milk, and coconut sugar until fully combined.
  • Next, add the almond flour, oat flour, cocoa powder, baking soda, baking powder, and salt. Mix using a wooden spoon until it forms a slightly sticky dough.
  • Form balls of about 1,5 tbsp between your hand, then slightly flatten and place on the prepared baking sheet. Make an indentation with a wet thumb into each cookie. If the cookie slightly crack, simply reshape it or smooth with some water.
  • Bake for 11-12 minutes. In the meantime, melt the chocolate chips over a double boiler. Remove the cookies from the oven and press down in the center again using the back of a measuring spoon (as the cookies will slightly puff up).
  • Fill each cookie cavity with about 1/4 tsp of melted chocolate and then top with a mini oreo. Let cool for about 15 minutes for a melty chocolate filling, or longer for a firmer one.
  • Cookies are best eaten the same day but will keep for up to 2 days in a airtight container.