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School Holiday Baking: Clean Eating Chocolate ‘Oreo’ Cookies


Makes 16 cookies/ 8 Sandwiches

Cookie Ingredients:

• 8 ounces/226 grams slivered almonds made into almond flour
(blend in food processor or buy from a health food store)
• 1 cup unsweetened cocoa powder/cacao powder
• 1/3 cups honey or maple syrup
• 1/3 cup solid coconut oil or organic butter
• 1 large egg
• 1 teaspoon vanilla extract

Filling Ingredients:

• ¼ cup solid coconut oil or butter
• 1/3 cup unsweetened cocoa/cacao powder
• 3 tablespoons maple syrup/honey
• 1 teaspoons pure vanilla extract


In a large mixing bowl, whisk together the almond flour and cocoa powder. Pour in the honey, coconut oil, egg and vanilla extract and blend well with a wooden spoon.
Using your hands, form walnut sized balls of dough, then flatten them on the cookie sheet. They will not spread or rise during baking, so the shape you create is the shape you end up with after baking. The dough can be a little sticky!

Bake at 175-180C for about 15-20 minutes, or until completely cooked through.

While the cookies bake, mix all the filling ingredients together in a food processor or using an immersion blender.

Allow the cookies to cool after baking and then create your sandwiches using the filling.

NOTE: You can adjust the thickness of the filling by using more or less cocoa powder. Just keep in mind that as it sits, it will thicken more. It takes a few minutes for the cocoa powder to really absorb the liquid.


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