Gluten-Free Oreos (Grain-Free, Low-Carb, Keto, Bulletproof)
Delicious four-ingredient gluten-free Oreos made with chocolate shortbread cookies and a sweet buttercream filling. Surprisingly simple and quick to make! Keto, low-carb, gluten-free, grain-free, bulletproof.
Servings: 8 cookies
Ingredients
Cookies
- 1/4 cup butter room temperature
- 1/4 cup coconut flour sifted, or clumps removed
- 1.5 tablespoons sweetener I love this pyure stevia blend
- 2 tablespoons cocoa powder
Filling
- 3 tablespoons butter room temperature
- 1/2 teaspoon vanilla extract or 1/4 teaspoon vanilla bean powder
- 2 tablespoons powdered sweetener pulse the granulated kind in a blender if you can't find powdered
Instructions
- To make cookies: Mix room temperature butter with coconut flour, sweetener and cocoa powder together in a bowl.
- Roll dough out into a log approximately the diameter of the cookie you want and chill in the fridge for 1 hour. This will help the dough to be easier to cut.
- Preheat oven to 350F.
- Remove from fridge and cut into slices approximately 1/4 inch thick. The diameter of my dough was approximately 1.5 inches, and my dough made 18 chocolate cookies, or 9 Oreos. Place onto a baking sheet and cook 8-10 minutes. Watch closely that they do not burn.
- To make the filling: Mix room temperature butter with vanilla extract and powdered sweetener. If you cannot find powdered sweetener, such as Swerve, you can make your own by pulsing it in a blender or coffee grinder.