Easy Keto Golden Oreos

Easy Keto Golden Oreos

Keto Coconut Flour Golden Oreo Cookies

This recipe is designed to teach everyone how to make easy keto coconut flour golden Oreo cookies
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Course: Dessert
Prep Time: 10 minutes
Cook Time: 8 minutes
Servings: 14 sandwich cookies

Ingredients

  • 1 cup coconut flour
  • 1/2 cup golden monkfruit sweetener or brown sugar sweetener of choice
  • 1/2 cup granulated monkfruit sweetener or granulated sweetener of choice
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 2 large eggs, room temperature
  • 3/4 cup room temperature butter, softened
  • 2 tsp vanilla extract

Filling

  • 1/2 cup room temperature butter, softened
  • 2 cups powdered Swerve or powdered sweetener of choice, divided
  • 1 TBS vanilla extract

Instructions

  • Preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper. Set aside
  • In a large mixer bowl sift or whisk together the dry ingredients until there are no lumps
  • Add the eggs. Beat on low about 10 seconds to moisten the dry ingredients.. Increase speed to medium. Beat on medium-low about 30 seconds or until fully combined
  • Add the butter and vanilla. Beat on low 10 seconds to break up the butter. Increase speed to medium. Beat on medium 30-45 seconds or until fully combined and a smooth dough has formed
  • Scrape down the sides of the bowl a push all the dough to the center of the bowl. Form dough into a smooth ball. Massage the dough ball in hands about 30-45 seconds to make sure the texture of the dough is correct. The dough should be moist but not sticky or crumbly
  • Shape the dough back into a ball and place it back into the mixer bowl. Place the bowl uncovered in the refrigerator about 5 minutes so the dough can firm up
  • Remove the dough from the refrigerator. Massage the dough a couple times to make sure the dough isn't dry or crumbly
  • Scoop the dough out 1 TBS at a time onto the prepared baking sheets. Roll each scoop into a tight ball and place about 2 inches apart on the prepared baking sheets. Use the palm of hands and press the dough balls out into a circle shape of desired size and thickness ( are roughly 2 inches in diameter and about 1/4 inch thick)
  • Place into preheated oven. Bake at 350 degrees about 8-10 minutes or until lightly golden on the edges
  • Remove from the oven. The cookies will be soft but will firm up as they cool. Allow them to cool in the pan about 10 minutes or until they are firm enough to transfer to a wire rack. Allow to cool completely on wire rack before spreading the filling

Filling

  • In a large mixer bowl beat the butter on high about 3 minutes or until light and fluffy
  • Scrape down the sides of the bowl and push the fluffy butter to the center of the bowl. Turn mixer on low. Gradually add 1 cup of the powdered Swerve in small amounts. Allow the Swerve to beat in after each addition. Once the 1 cup of Swerve is fully added increase speed to high. Beat on high another 30 seconds or until fully combined
  • Scrape down the sides of the bowl again. Reduce speed to low again. Gradually add the remaining 1 cup of powdered Swerve in small amounts. Once fully added increase speed again to high. Beat on high another 30 seconds or until fully combined and smooth
  • Scrape down the sides of the bowl once again and push all the filling to the center of the bowl. Add the vanilla, Beat on high another 30 seconds or until fully combined and fluffy

Assemble

  • Turn half of the cookies upside down. Place about 2 teaspoons of filling in the center of the flat side of the upside down cookies
  • Place a plain cookie on top of the filling and gently press together until you see the filling on the sides but it is not running over
  • Eat immediately or store in an airtight container at room temperature up to 5 days


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