Just like the original, expect from these keto oreo cookies a scrumptious vanilla cream sandwiched between two (properly crisp!) dark chocolate cookies... but at just 1g net carb a pop!Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.
Course Cookies, Dessert
Cuisine American, Keto
Keyword gluten free cookies creme candy bars, keto cookies creme candy bars
Preheat oven to 350°F/180°C and line a baking tray with a silicon mat or parchment paper.
Melt butter in a small (microwave safe!) bowl until just melted, but not piping hot. Set aside to cool while you mix the flours.
Add almond flour, cocoa powder, xanthan gum, salt and baking soda to a medium bowl. Whisk until thoroughly combined and set aside.
Pour in the butter and mix until evenly distributed (I just use my hands!). Add in your lightly whisked egg (1/2 egg is roughly 1 1/2 tablespoons or 25g) and continue to knead until it forms into a ball. Cover in cling film and place in the freezer for 10 minutes to solidify the butter.
Divide the dough into 10 pieces and roll out each ball between two sheets of parchment paper (think tortilla size!). I like to work in small batches as its easier to get a more even thickness = more even baking = crispier cookie crumbles!
Transfer onto prepared baking tray and place in the freezer for 15 minutes prior to baking.
Bake for 12-16 minutes. Since the cookie dough is dark already and you can't guide yourself by color, I highly suggest doing a trial with one cookie if possible. When ready, the cookies will have puffed somewhat and smell amazing (this is my best cue here), but you'll want to push the baking time to get them nice and crisp. So just keep an eye out for them.
Allow to cool for ten minutes before transferring to a cooling rack. Allow to cool completely, as they'll continue to crunch up (because of the sugar alcohol, this may take a few hours!).
The cookies keep well, stored in an airtight container at room temperature, for 5 days to a week (and they incidentaly make great 'chocolate cereal' with almond milk!).
For cookies 'n' creme candy bars
Melt the white chocolate chips over a water bath with just enough coconut oil to losen up the texture and make it spreadable (I added about a tablespoon). Set aside and allow it to come to room temperature.
To assemble your candy bars, break up your cookies into crumbles of different sizes over the silicone moulds. Gently spread the melted white chocolate over it, smoothing it out with the back of a spoon.
Transfer to the freezer until set and enjoy!
*Please note that erythritol sweeteners are the only ones that yield crisp cookies!