Homemade Oreo Cookies

1. In a medium bowl mix together the almond flour, cacao powder, baking soda and salt. Set aside.
2. In a large bowl, using an electric mixer on medium, cream together the shortening and maple or coconut sugar until smooth. It will take 2-3 minutes.
3. Add vanilla and egg. Beat until smooth and fluffy, about 1 minute.
4. Add the flour mixture and beat until you get a smooth, thick dough. Use a spatula if it gets too thick for your mixer.
5. Divide the cookie dough in half.* Place each half on a large piece of parchment paper. Flatten each one into a disk. Wrap one in the parchment paper and put into the refrigerator.
6. Preheat your oven to 325° F.
7. Line 2 sheet pans with parchment or do in batches.
8. Place the unrefrigerated half of the dough and parchment paper onto the counter and place a second piece of parchment on top. Roll the dough to 1/4″ thickness. (If it’s sticking to the parchment refrigerate for 30 minutes)
9. Use a 2” circular cookie cutter to cut the dough, then carefully place the circles onto the prepared baking sheets. Continue the rolling and cutting process until the first batch of dough is used up, reforming the scrap pieces into a disk, rolling and cutting until all the dough it’s all used up.
10. Remove the second disk from the refrigerator and cut into circles until all the dough is used up.
11. You’ll get about 36 single cookies to make 18 oreo sandwich cookies.
12. Place cookies into the oven once you have a full sheet and bake for 12 minutes or until the cookies are set.
13. Remove from the oven and allow them to cool for 10 minutes on the baking sheets, then carefully transfer to wire racks to cool. completely. Meanwhile, prepare the oreo filling.

Oreo Filling:

1. In a large bowl, beat the shortening or vegan butter on medium speed until smooth and fluffy.
2. Beat in the powdered sugar and vanilla on medium speed.
3. Once it begins to smooth out, beat on high speed to get it nice and smooth and fluffy. Add a few tablespoons of water or nut milk if the filling is too dry. The filling should be thick and smooth.

Assembling The Cookies:

1. Spread about 3 teaspoons of filling on the flat side of a chocolate cookie and top with another cookie, flat side down. Gently press down to create a sandwich. Repeat with the remaining cookies. You will get about 18 cookies.
2. Store the cookies loosely covered (to keep them crisp) at room temperature for up to 3 days, or cover and refrigerate to keep them longer, for up to 1-2 weeks. Enjoy!