Ingredients
Scale
For the Oreo crumble:
- 3 tablespoons oat or almond flour
- 2 tablespoons raw cacao (can substitute half for black cocoa)
- 2 tablespoons coconut sugar
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon fine grain sea salt
- 1 tablespoon cold pastured or vegan butter, ghee, or coconut oil, cut into small pieces
For the cookie dough:
- 1/2 cup well-stirred cashew butter or almond butter
- 2 tablespoons real maple syrup
- 1 tablespoon vanilla extract
- 1/2 cup oat or almond flour
- 1/8 teaspoon fine grain salt
Instructions
- In a small bowl, mix together the flour, cacao, coconut sugar, vanilla extract, and salt. Then, use your fingers to pinch the butter into that mixture until it forms a crumble. Set aside.
- In a medium-sized bowl, stir together the cashew butter, maple syrup, vanilla extract, flour, and salt until smooth. Then, stir in the crumbles until well-distributed but not completely mixed in.
- Use a cookie dough scoop to make 6-8 mounds or use your hands to roll the dough into 6-8 balls.
- Store in a tightly-sealed container in the fridge for up to 1 week or the freezer for up to 6 months. Enjoy!
- Cook Time: 5 minutes