Copycat churro Oreos “churr-oreos” (grain free, vegan
If you’re a fan of both churros and Oreos, then you’re in for a treat. These grain-free churro Oreos are the perfect blend of crispy, sweet churro flavor with a creamy, spiced filling. Whether you follow a grain-free diet or simply love delicious and unique desserts, this recipe is sure to become a favorite. Let’s dive into how to make these delectable cookies.
Tips for Perfect Churro Oreos
• Consistency Matters: Ensure your palm oil shortening, butter, or coconut oil is softened but not melted to achieve the right dough consistency.
• Sweetness Level: Adjust the amount of sugar in the dough and filling to suit your taste preferences.
• Extra Flavor: For an extra churro-like experience, consider sprinkling a bit of cinnamon sugar on top of the cookies before baking.
Ingredient Highlights
• Almond Flour: Nutty and nutritious, it forms the base of these grain-free cookies
• Tapioca Starch: Adds a light and chewy texture
• Maple Syrup: A natural sweetener that brings a rich, caramel-like flavor
• Coconut Butter: The key to a creamy, flavorful filling.
• Cinnamon: Provides that classic churro taste.
Chute-Oreos
Ingredients
for the cookies
- 1 cup almond flour
- ½ cup tapioca starch
- ¼ cup maple syrup
- ⅓ cup softened non hydrogenated palm oil shortening or refined coconut oil
- Dash of salt
- 1/2 tsp baking powder
- 1/3 or 1/2 cup raw cane sugar or coconut sugar, (to taste)
- 1 tsp vanilla extract
For the filling
- 1/3 or 1/2 C Raw cane turbinado or coconut sugar, (to taste)
- 1 tsp cinnamon
- 1/2 C coconut butter, (softened in jar)
- 1/4 C coconut or almond milk
Instructions
Preheat and Prepare:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix the Dough:
- In a large bowl, combine the almond flour , baking powder, salt, and tapioca starch. In a separate bowl, mix the softened palm oil shortening (or refined coconut oil), maple syrup, raw cane sugar (or coconut sugar), and vanilla extract until smooth and creamy. Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
Shape the Cookies:
- Roll the dough out between two pieces of parchment about 1/4 inch thick. Use a cookie cutter to cut into 2 inch circles (should be about 24)
Bake:
- Bake the cookies in the preheated oven for 10-12 minutes, or until the edges start to turn golden brown. Remove from the oven and let them cool completely on a wire rack.
Prepare the Filling:
- While the cookies are cooling, prepare the cinnamon filling. In a small bowl, combine the softened coconut butter, cinnamon, and raw cane sugar (or coconut sugar). Mix until well blended and smooth.
Assemble the Churro Oreos:
- Once the cookies have cooled, spread a generous amount of the cinnamon filling on the flat side of one cookie, then top with another cookie to create a sandwich. Repeat with the remaining cookies and filling.
Enjoy:
- Your grain-free churro Oreos are now ready to be enjoyed! Store any leftovers in an airtight container at room temperature for up to a week.
