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–+ servings

Collagen Oreos

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Prep Time 10 minutes
Cook Time 18 minutes
Course Dairy Free, Dessert
Cuisine American
Servings 25 servings
Calories 109.3

Ingredients
  

  • 2 cups blanched almond flour
  • 1/2 cups Further Food Chocolate Collagen (plus 2 tablespoons)
  • 1/3 cup allulose
  • 1 teaspoon baking powder
  • 1/8 teaspoon Redmond Real salt
  • 3 tablespoons unsalted butter softened (or butter flavored coconut oil if dairy free)
  • 1 large egg room temperature
  • 1 teaspoon vanilla extract (or mint extract or other flavor)

OREO FILLING:

  • 6 tablespoons unsalted butter softened (or butter flavored coconut oil)
  • 2 ounces cream cheese softened (or Kite Hill brand if dairy free)
  • 1/3 cup powdered allulose
  • 1/8 teaspoon Redmond Real salt
  • 1/2 teaspoon vanilla extract (or other extract like peppermint
  • Pinch of nutmeg or pumpkin pie spice for seasonal Oreos optional

Instructions
 

  • Preheat the oven to 300°F. Line a cookie sheet with parchment paper.
  • Make the cookies: In a large bowl, whisk together the almond flour, chocolate collagen, sweetener, baking powder, and salt. Add the melted butter, egg, and vanilla and stir well to combine into a thick dough.
  • Roll out the dough on a large piece of parchment until it is ¼ inch thick. Use a round cookie cutter that is 1½ inches in diameter to cut out the cookie shapes. You will get about 50 cookies. Place the cookies on the prepared cookie sheet.
  • Bake for 18 to 20 minutes, until the edges are lightly browned. Turn off the oven and leave the cookies in the oven for 15 more minutes to crisp up. Remove and allow to cool completely.
  • While the cookies are cooling, make the filling: Put the butter and cream cheese, in a medium bowl and use a hand mixer to mix well. Stir in the sweetener, salt, and extract or spice, if using. Taste and adjust the sweetness to your liking.
  • Once the cookies are cool, pipe or spread a tablespoon of the filling on a cookie. Top the filling with another cookie to make a sandwich. Repeat with the remaining cookies and filling.
  • Store extras in an airtight container in the refrigerator for up to 5 days.

Nutrition

Calories: 109.3 | Fat: 9.4g | Protein: 4.4g | Carbohydrates: 2.3g | Fiber: 1.2g | P:E Ratio: 0.4