Homemade oreos are like mini cakes with a cream cheese icing center. They’re basically heaven in a cookie. Kids love them, parents can’t stop eating them… they’re totally addictive and worth making from scratch.
In a medium bowl, add all purpose flour, cacao powder, baking soda, and salt. Whisk together.
In a large bowl, add room temperature butter and beat with an electric mixer.
Add in the coconut sugar and beat again.
Add the egg, vanilla, and milk and beat again.
Add the dry ingredients to the large bowl. Mix on low until the batter is just combined. No need to overmix. Place the dough in the fridge to chill for 30 minutes.
Preheat the oven to 350°F and line two baking sheets with parchment paper.
Use a cookie scooper or spoon to scoop out the dough into 24 balls.
Bake for 10-12 minutes. Remove from the oven and use a flat wooden spoon to press each cookie down gently to flatten their shape (this part is optional). Let the cookies cool completely before the next step.
In a medium bowl, beat the cream cheese, butter, maple syrup and vanilla with an electric mixer until smooth and creamy.
Spread the icing onto one cookie and top with another cookie. Repeat until you've made 12 cookies.
Store cookies in the fridge in an air tight container for up to 1 week or in the freezer for up to 2 months.
Please note these nutritional values provided above are just an estimate. Actual numbers will vary based on brands and ingredients you choose, and your preferred portion sizes.
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