Wednesday, September 19, 2012

SCD/Paleo Vanilla Oreos

In the history of forever- has an original anything ever been topped by a duplicate or spin-off version? Rarely, if ever. Such is the case of an Oreo. I always was a bigger fan of the original chocolate Oreo but since chocolate is not technically allowed on scd, I figured a vanilla Oreo was worth settling for. Paired with fresh coconut milk poured into a wide rimmed glass, these dunkable delights are going to be on my "repeat recipe" list. Unfortunately, the cookies do not get the same crunch as the store bought ones, I have a really hard time getting any nut-flour based dough to be crisp unless it's used as a thin batter for something pan fried, but the flavor and feel of these cookies are just as the original.
3/4 cup coconut flour
1/3 cup almond butter
1 Tbsp vanilla
1/4 tsp salt
1/2 tsp baking soda
6 tbsp softened butter (or oil for paleo)
1 Tbsp honey
2 eggs

Mix all of the above ingredients together in a bowl. Use a small spoon and place on baking sheet. Push down on the balls of dough and even them out, forming small circles. Do not go too big, or they will fall apart once they are cooked. Bake at 350 for about 12 minutes, flip over and bake for another 2 or 3 minutes, or until just turning golden. Let cool before frosting.

equal parts honey and Greek-style dripped yogurt that has been dripped for 12 hours
a few drops of vanilla extract is optional

Use a spoon and gently generously frost one side of a cookie, place another cookie on top. Or, if you are feeling fancy, you can spoon the frosting into a plastic Ziploc bag and cut off the tip of one of the bottom corners of the bag, and you can then pipe the frosting onto a cookie in a neat and organized manner. I prefer the quicker way because of just that, it's quicker.

Note of amazingness: these are equally as good when frozen and eaten as an ice-cream-like cookie sandwich.


  1. SCD yogurt is fermented for 24 hours. A typo?

    1. Sorry I meant for that to translate as dripped for 12 hours. Yes, always make sure the yogurt is fermented for 24 hours. I will re-phrase that. Sorry for the confusion.