Can we talk about how many kinds of Oreo Cookies are available these days?
After I took my kids to school, I decided to go grocery shopping….ALONE! It is a pretty amazing feeling to not have little hands reaching for every single snack they see! No tantrums, no whining, just me and my list. (It’s the little things as a Mom that can make the day that much better!)
I was picking up a box of graham crackers (they were on the bottom shelf), and as I stood up I noticed that there were like 20 kinds of Oreo cookies. Peppermint, peanut butter, double stuffed, regular, and more…Seriously, how can anyone choose just one kind!? Side note, my kids do not like them… which is so crazy to me!
Anyways, as I finished my shopping I started to wonder if there was such thing as Low Carb Oreos…hmm.
Obviously I found a fabulous recipe, and spiced them up!
Oreo cookies are so so so good by themselves, dipped in milk, in a milk shake, over ice cream… the list goes on.Holiday low carb, sugar free Oreos are now a thing!
Without further ado, please welcome the Chocolate Peppermint Covered Oreo Cookie!
I adapted my recipe from these yummies!
Ingredients
Cookies
- 2 1/4 cups almond flour
- 3 tablespoons coconut flour
- 4 tablespoons cocoa powder
- 1 teaspoons baking powder
- 1/2 teaspoon xanthan gum
- 1/4 teaspoon salt
- 1/2 cup butter, softened
- 1/2 cup Swerve
- 1 egg
- 1 teaspoon vanilla extract
Cream Filling
- 4 oz. cream cheese – softened
- 2 tablespoons butter
- 1/2 teaspoons vanilla extract
- 1/2 cup powdered Swerve
- Chocolate Coating
- 3/4 cup Lily’s Chocolate chips
- 1/4 tsp peppermint extract
Directions
Cookies
- Pre-heat oven to 350 degrees.
- In a medium bowl mix dry ingredients.
- In a separate bowl, cream together Swerve and butter until fluffy, about 2 minutes.
- Add egg and vanilla, mix until combined.
- Add dry ingredients and mix well.
- Roll out dough between two sheets of parchment paper about 1/8 of an inch thick.
- Use a circle cutter, and cut out as many cookies as you can.
- Place them onto a parchment-lined cookie sheet.
- Bake for 12 minutes.
- Cool completely before filling.
Filling
- Cream the cream cheese, and butter until smooth and fluffy.
- Add in vanilla extract.
- Mix in powdered Swerve.
- Scoop a teaspoon of filling onto cooled cookies.
- Let set in refrigerator for 10 minutes.
Chocolate Coating
- Melt chocolate in microwave in 30 second intervals, stir in between.
- Stir in peppermint extract.
- Dip cooled cookies into melted chocolate
- Let set in refrigerator.
**DISCLAIMER: I AM NOT A DOCTOR OR A NUTRITIONIST. I DO NOT HAVE NUTRITIONAL INFORMATION FOR RECIPES.**
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Ohhh, I can’t wait to try these!
Yea! Let me know what you think!
They look awesome! What is swerve? Never heard of it but truth be told I don’t bake a lot
Thank you! Swerve is a sugar substitute, to me it does not have an after taste and blends really nicely with baking. Also it’s a 1:1 substitute 🙂 let me know if you try them!
These sound amazing! I am always looking for low carb, sugar free desserts that also don’t use artificial sweetners like aspartame and there aren’t too many options. The best I’ve found is Lily chocolate bars which I believe use Stevia, and my boyfriend sometimes makes desserts with Stevia. I’ve never heard of Swerve — I will have to check it out!