Gluten-Free Oreos (Grain-Free, Low-Carb, Keto, Bulletproof)

Gluten-Free Oreos (Grain-Free, Low-Carb, Keto, Bulletproof)

Ingredients

• 1/4 cup butter ((room temperature))
• 1/4 cup coconut flour ((room temperature))
• 1 1/2 tbsp sweetener ((room temperature))
• 2 tbsp cocoa powder
• 3 tbsp butter ((room temperature))
• 1/2 tsp vanilla extract ((room temperature))
• 2 tbsp sweetener ((room temperature))

Instructions

1. Preheat oven to 350F.
2. To make cookies: Mix room temperature butter with coconut flour, sweetener and cocoa powder together in a bowl.
3. Roll dough out into a log approximately the diameter of the cookie you want and chill in the fridge for 1 hour.
4. This will help the dough to be easier to cut.
5. Remove from fridge and cut into slices approximately 1/4 inch thick.
6. The diameter of my dough was approximately 1.5 inches, and my dough made 18 chocolate cookies, or 9 Oreos.
7. Place onto a baking sheet and cook 8-10 minutes.
8. Watch closely that they do not burn.
9. To make the filling: Mix room temperature butter with vanilla extract and powdered sweetener.
10. If you cannot find powdered sweetener, such as Swerve, you can make your own by pulsing it in a blender or coffee grinder.