Name: Homemade Oreos (Gluten Free, Paleo)
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Ingredients: 1/2 cup + 6 tablespoons blanched almond flour; 1/4 cup arrowroot powder; 1/4 cup raw cacao powder; 4 tablespoons butter (room temperature); 1 tablespoon full fat coconut milk; 1/2 teaspoon vanilla extract; 2 tablespoon raw honey (adjust the amount of sweetener to your liking); 3 tablespoons coconut butter (melted*); 1/2 teaspoon vanilla extract; 2 tablespoon water; 1 tablespoon raw honey

Cookie:

In a medium bowl, mix the almond flour with the arrowroot powder and raw cacao powder.
In a separate bowl mix butter, coconut milk, vanilla extract and raw honey.
Stir wet ingredients into almond flour mixture until combined and refrigerate for 15 minutes.
Roll the dough into a ball and press between 2 sheets of parchment paper to ⅛ inch thickness.
Remove top piece of parchment paper and transfer the bottom piece with rolled out dough onto baking sheet.
Cut dough into 2-inch circles and bake at 350°F for 9-11 minutes, until lightly golden.
Let cookies cool on baking sheet then transfer to a wire rack.

Buttercream Filling:

Mix all of the buttercream ingredients until combined (I used an handheld electrical mixer).
Drop about 1 teaspoon of the buttercream filling in the center of one cookie and top it with another cookie.

Homemade Oreos (Gluten Free, Paleo)