Oreos sandwiched between almond butter filling.
I have a lot of Oreo recipes on my blog. But that’s not necessarily a bad thing. I mean, when was the last time you had an almond butter Oreo?
Sounds weird, I know. Allow me to explain.
What are the two best things? Almond butter and cacao powder. Combine them and you get Oreos with an almond butter filling! Genius.
But I need to stop talking now because you just want the recipe, right? 😉
Almond Butter Oreos
gluten free & vegan
3 cups almond flour
1 cup cacao or cocoa powder
1/2 cup agave nectar (or honey or maple syrup, but I used agave)
1 tsp vanilla extract
1/2 tsp salt
1/2 cup coconut butter
2 tbsp agave nectar
2 tbsp almond butter
1/2 tsp vanilla extract
1. Put the almond flour, cacao powder and salt in a food processor. Blend. Add vanilla extract and agave nectar. Roll bits of dough into balls and smash onto a plate, then transfer to a dehydrator sheet. Set your dehydrator to 115 degrees for 10 hours (or less if you like soft cookies).
2. Take out the cookies when they’re done. Now put the filling ingredients in the food processor and give it a whirl. Once blended, spread even amounts of filling onto one cookie, then top with another.
3. Put your cookies in a container in the fridge so the filling can harden. It’s important to store them in the fridge, so don’t store them outside of there. Enjoy your cookies!