These Cookie Dough Oreo cookies are crunchy and have that dark chocolate flavor of the traditional oreo cookies. Filled with a healthy almond flour cookie dough that you'll love. This recipe is easy to make and delicious!
Preheat oven to 350°F and line a cookie sheet with parchment paper.
Melt chocolate chips in a bowl over simmering water (double boiler). Remove bowl from heat and whisk in the coconut oil, vanilla extract and egg.
In a separate bowl, mix together the almond flour, raw cacao powder, baking soda and salt.
Mix wet and dry ingredients together gently using a rubber spatula, just until ingredients are combined. Cover dough and freeze for about 15 minutes.
Using a rolling pin, roll chilled dough in between two sheets of parchment paper to ¼-inch thickness.
Cut cookies with a round 2-inch cookie cutter and bake for 10-12 minutes.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
In a large bowl, whisk together the coconut oil, honey and vanilla.
Add the almond flour and chocolate chips, and using your hands gently mix ingredients together. Do not over mix the dough or it will get oily.
Roll cookie dough into small balls (I use about 2 teaspoons of cookie dough for each cookie).
Press cookie dough in between two cookies gently so that the cookies don't break and the cookied dough spreads.
If the dough gets sticky or is hard to work with, return it to the freezer for another 10-15 minutes. Working with the dough cold is a lot easier, so return it to the freezer as necessary.Recipe makes about 13 Oreos. Store in an airtight container at room temperature or in the refrigerator.