Cookies and Cream Cookies (no bake)
Ingredients
Oreo crumble
- 1/2 cup almond flour
- 2 tablespoons black cocoa powder
- 2 tablespoons refined coconut oil
- 1/4 C tapioca starch
- 2 tbsp maple syrup
- 2 tbsp granulated sugar
cookie base
- 2 C GF quick cooking oats
- 1/4 C black cocoa powder
- 1/2 cup cashew butter
- 1/3 cup maple syrup
- 1/4 cup Full fat coconut milk
- 1 teaspoon vanilla extract
- Pinch of sea salt
- Dairy-Free White Chocolate: For dipping, about 1 cup melted
Instructions
Prepare the Oreo Crumble:
- preheat oven to 365. Line a baking sheet with parchment paper and set aside
- In a small bowl, mix together almond flour, black cocoa powder, and melted coconut oil until well combined. Spread evenly over baking sheet and bake for 8 minutes until toasted. Remove from oven and let cool
Make the Cookie Base:
- In a medium saucepan, combine cashew butter, maple syrup, coconut milk, black cocoa and vanilla extract. Warm over medium heat, stirring continuously until the mixture is smooth and begins to bubble slightly. Remove from heat.
- Stir in a pinch of sea salt and oats. Then stir the mixture until everything is well incorporated.
Shape and Chill Cookies:
- Line a baking sheet with parchment paper. Scoop tablespoons of the mixture and form into balls or cookie shapes. Place on the parchment paper and freeze for about 10-15 minutes to firm up.
Dip Cookies in White Chocolate:
- Melt the dairy-free white chocolate in a double boiler or microwave. Dip each chilled cookie into the melted white chocolate, ensuring it is well coated, then return to the parchment paper.
Add the Topping:
- Immediately sprinkle the wet chocolate-coated cookies with the reserved Oreo crumble. This ensures it sticks well as the chocolate sets.
Set and Serve:
- Allow the cookies to set in the refrigerator for at least 30 minutes before serving. Keep any leftovers stored in an airtight container in the refrigerator.
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