GLUTEN-FREE
M'OREO

Chocolate Cookie Directions

1. Preheat oven to 350 F, line baking tray with parchment paper or a silicone baking mat

2. Using a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.

3. Using a stand mixer/hand mixer, cream together the butter and sugars. Add the egg, vanilla, and milk until mixed well.

4. Add the dry ingredients to the wet mixture, gently mixing until well combined.

5. You can use either method, drop cookie method—taking 1 tablespoon of dough and place on cookie sheet and press a small bowl/glass onto dough until flattened to around ¼ inch, or roll out a portion of the dough and use cookie cutters to cut out shape. I used a heart shape cutter that is around 1.5” big. Be mindful that too much re-rolling the dough will make it dry, this is also sticky dough, so I used a silicone rolling mat vs my clothing rolling mat to roll out the dough.

6. Space cookies 1-2 inches apart

7. Bake at 350 degrees F for 6-7 minutes, until done.

8. Remove from oven and allow cookies to rest on sheet for 3 minutes, then remove to cooling rack to cool completely

 

Vanilla Cream Filling Directions

1. In a large bowl, using mixer/hand mixer, beat the butter and coconut oil until mixed.

2. Add the powdered sugar, vanilla, and milk until smooth

 

Assemble Sandwiches

1. Place 1 tablespoon, or as desired, cream filling onto one cookie, spreading evenly. Press one cookie on top so the cream filling is between both cookies.

2. Repeat until all sandwiches are made.

3. Enjoy!