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Easy peasy perfect gluten-free Oreos made with only 5 ingredients!
Prep time: 10 mins Cook time: 9 mins Total time: 19 mins
Yield: 8 COOKIES
¼ cup + 1 tbsp maple syrup
½ cup cacao powder
¼ cup + 2 tbsps brown rice flour
1 can of full fat coconut milk chilled overnight
2 tbsps powdered sugar (store-bought or homemade in the blender)
Lower fat filling options:
*Powdered peanut butter. It sounds like a higher fat option, but with powdered peanut butter it’s actually a lower fat way to go!
*Chocolate peanut butter. Utilize the thickening action of powdered peanut butter to make a chocolate filling. Powdered peanut butter + cacao powder + water.
*Banana. If you size your cookies just right, then one banana coin will sandwich in between two cookies perfectly. It’s almost the right color too!
*Nicecream. Blend up some frozen bananas, dollop on a cookie, sandwich, freeze, you have an ice cream sandwich! And of course you could make the nicecream any flavor you want–strawberry, chocolate, cinnamon, gingerbread, chocolate chip, lemon, endless ice cream-abilities!
*Date caramel. Dates + water.
Cookie: Preheat the oven to 175C (350F).
Combine all the ingredients. Mix to form a thick cookie dough.
Roll into 16 balls. Arrange on a pan (or two pans) lined with parchment paper. Cover with a piece of wax paper and flatten with the bottom of a cup or jar to about ½ inch thickness
Bake for 8-10 minutes at 350F.
Let them cool, they will become crispy as they cool.
Filling: Scoop out the cream from the can of coconut milk leaving behind the liquid. Add the powdered sugar and whisk till smooth and creamy.
Spoon onto your cookie, smush, and enjoy! Keep any leftovers int the fridge for up to 3 days.
For more tips and meal ideas, download our FREE 12 WEEK LEAN UP Healthy Eating Guide!