Oreo Cookies

INGREDIENTS

Cashew Cream

• ½ cup (75g) cashews soaked in 150ml of water for 4 hours or more
• 1 tbsp Coconut Yoghurt
• 2 tbsp date syrup
• Pinch of sea salt

Oreo Cookies

• ½ cup (60g) Almond Meal
• ½ cup (70g) Coconut Flour
• 2 tbsp Organic Cacao Nibs Monday Superfoods
• Large pinch of Sea Salt
• ¼ cup extra virgin coconut oil (melted)
• ½ large ripe banana
• 2 tbsp Rice Malt Syrup *** Please check the brand you are using is Gluten-Free. Some rice malt syrups are not gluten-free because they use Barley Enzymes.
• 2 tbsp Coconut yoghurt
• 1 tbsp Organic Chia Seeds Monday Superfoods
• 1 tsp Cinnamon
• 5 Medjool dates

METHOD

1. Pre-heat the oven to 210℃
2. Sift both flours into a medium sized mixing bowl.
3. Whiz the banana, dates, yogurt and cacao nibs in a blender and pour into the bowl.
4. Add the remaining ingredients except the coconut oil and mix really well until fully combined.
5. Finally add the coconut oil bit by bit, mixing continuously, until you get the right consistency. You are looking for a wet dough but one that holds together well when rolled into a ball.
6. Get a small bit of the couch and roll it into a ball, then flatten into a cookie shape.
7. Place it on a lined baking tray and pat down further so it is ½ cm in thickness (slightly thinner than my pictures).
8. Repeat until all the dough is used.
9. Bake for 12-15 minutes until starting to turn golden brown. Leave to cool on a cooling rack for 20 minutes before adding cashew cream.

Cashew Cream

1. Drain the soaking water from the cashews and blend all the ingredients together until smooth.
2. Spoon the cashew cream over the cookie, evening it out and then stacking it to make an oreo.
3. Repeat this process until all are made and enjoy!

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