If you don’t know the famous Oreo cookies, you must have just fallen from a planet far away! And who doesn’t absolutely love them? Of course the LCHF version of them: no sugar and no flour! Are you in for a yummy LCHF treat? Let’s go!
Ingredients for Cookies
100 g ground hazelnuts
60 g shredded coconut
30 g shredded cocoa beans*
1 tsp Psyllium Husk powder
4 tbs Sukrin Melis
4 tbs cocoa (natural or Dutch processed)
60 g soft butter (unsalted)
15 g soft cocoa butter
200 g cream cheese
30 g soft butter (unsalted)
10 g soft cocoa butter
1 tsp Sukrin
To make cookies, sift together the dry ingredients and set aside. In a separate bowl, cream the butter and the egg and then add the dry ingredients. Wrap the dough with plastic wrap and cool in the refrigerator at least 30 minutes.
Soften the dough by kneading. Take half of the dough, put it between two sheets of parchment paper and roll into 0.5 cm thick square. Do the same with the other half. Using a round cookie cutter, cut the dough. Place the cookies on baking sheets and bake them 12 minutes at 185 deg. C. Cool completely on a cooling rack.
Filling: beat cream cheese so it’s fluffy and add other ingredients while mixing.
Put a little filling on a cookie and press onto the bottom of another cookie – repeat until you’ve used all cookies. The cream needs to set, so cookies must spend a night in the refrigerator.
* Cocoa beans can be shredded by using coffee grinder.
** Philadelphia type of cheese.