Cookie:
- 1/2 cup spelt flour
- 1/4 cup dutch processed cocoa powder (normal cocoa will work as well)
- 1/4 tsp baking soda
- large pinch salt (don't skip this, the salt helps to inhance the chocolate)
- 1 tbsp sugar
- 2 tbsp honey or agave
- 1/2 tsp vanilla
- 2 tbsp coconut oil, melted
- 2 tbsp milk
Filling:
- scant 1/2 cup greek yogurt
- 1 ripe banana
- 1/2 tsp vnailla extract
For Cookies:
- Whisk together dry ingredients in a large bowl.
- In another bowl, mix together all wet ingredients.
- Add wet ingredients to dry and mix until a ball of dough forms (this could take some time). It may be sticky.
- Chill dough in fridge for at least 30 minutes, but longer is OK too.
- Preheat oven to 300F. Remove dough from fridge.
- Using a rolling pin, or large cup, roll the dough into a thin layer. Don't worry about it being too thin, because the dough will rise a bit in the oven.
- Use a circle cookie cutter, or the cap of something (I used the cap of an old container of cinnamon; anything works), to cut out small circles of dough. Roll out the dough and cut out circles for as long as needed, until all the dough has been used.
- Place circles of dough on a parchment paper or silpat lined baking sheet. Bake 7-10 minutes. Let cool a bit before removing from pan.
For Filling:
- Combine all ingredients in a food processor (a blender may work, but I haven't tried it)
- Blend until completely smooth and creamy. The texture should resemble that of a normal oreo cookie filling.
- Spread filling on a cooled cookie and top with another cookie. You msy have some filling left over. Recipe makes around 1 dozen cookie sanwiches (that's 2 cookies + filling), but amount may vary depending in cookie size. Store cookies in fridge.
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