These naturally pink Paleo “Oreos” have a luscious coconut cream filling that’s completely dairy- and gluten-free.
Almond meal and coconut flour work together to create a gluten-free cookie, while beet powder creates a naturally pink color.
You’ll start by making the cookies first. Simply combine almond meal, coconut flour and the rest of the dry ingredients in a mixing bowl. Separately, whisk together honey, coconut oil and an egg, then carefully sift in the dry mixture until you get a thick, homogeneous dough. Roll out the dough between two sheets of parchment paper, and then chill in the refrigerator before cutting the dough into small circles with a cookie cutter.
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Bake the cookies for 15 minutes, or until they are firm to the touch. Meanwhile, prepare the Oreo filling by whisking coconut cream with tapioca starch and stevia powder. Let the coconut filling chill until the cookies have been baked and completely cooled. Use a spoon or a piping bag to cover half the cookies, and top each one with a second cookie.
Enjoy your pink Oreos with a cold glass of almond milk!
Homemade Pink Oreos Recipe
Homemade Pink Oreos Recipe
- 2 large mixing bowls
- Rolling pin
- Baking sheet
- Parchment paper
- Round 2-inch wide cookie cutter
For the Cookies:
- 2 cups almond meal
- ¼ cup tapioca starch
- 6 T beet root powder
- 2 T coconut flour
- 1 t baking powder
- ¼ cup raw honey
- 5 T coconut oil, melted and cooled
- 1 egg, beaten
For the Filling:
- 2 cups coconut cream
- ¾ cup tapioca starch
- 1 T stevia powder
- To make the cookies: In a large bowl, sift the almond meal, tapioca starch, beet root powder, coconut flour, and baking powder together. Whisk until combined.
- In a separate bowl, whisk the honey, coconut oil, and egg together until you get a frothy, pale yellow mixture.
- Sift the dry ingredients into the wet ingredients, mixing until you get a thick dough.
- Divide the dough into two equal pieces and use a rolling pin to roll to a 1/8-inch thickness between two sheets of parchment paper. Let the flattened dough pieces chill in the refrigerator for at least 10 minutes.
- Preheat the oven to 300°F and line a baking sheet with parchment paper.
- Once the dough is chilled, use a round cookie cutter to shape into cookies.
- Place in a single layer on the prepared baking sheet; bake for 15 minutes or until the cookies are firm to the touch.
- To make the filling: Combine the coconut cream, tapioca starch, and stevia powder in a large bowl and whisk until combined. Chill mixture in the refrigerator until the cookies are fully cooled.
- Use a spoon or piping bag to cover half of the cookies with the filling, then top with the remaining cookies.
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