These homemade Oreos provide a healthier alternative to store-bought versions. Made with buckwheat flour and coconut sugar, they include a creamy filling from monkfruit sweetener, making them delicious and vegan-friendly.
1: In a large bowl combine all dry ingredients and whisk to combine.
2: Add wet ingredients and mix until a thick dough forms.
3: Transfer the dough to plastic wrap and place it in the fridge for at least 30 minutes to rest.
4: Once rested, remove from plastic and place the dough between two parchment sheets and roll out to about 1/4 inch thickness.
5: Use a bottle or small cookie cutter to cut out cookies.
6: Transfer to a parchment lined baking sheet and bake at 350°F for 12 minutes.
7: Meanwhile, make the cream filling by combining all ingredients in a bowl and mixing until a thick consistency is reached.
8: Remove cookies from the oven, let cool, assemble them with the filling, and enjoy.
