Ingredients
- 1 ¾ cups cups gluten free flour (I used Bob’s Red Mill Gluten Free 1:1 Flour, but you can use all purpose flour or oat flour)
- ½ cup maple syrup
- 1 tsp baking soda
- 1 pasture raised egg (or 1 flax egg)
- ¾ cup melted Vital Farms Grass Fed Butter, highly recommend (or 3/4 cup creamy nut butter of choice)
- pinch sea salt
- 8 Back to Nature Food Classic Cream Cookies (or Oreos!)
Instructions
- Preheat oven to 350.
- Line a baking sheet with parchment paper and set aside.
- In a medium bowl, add the flour, maple syrup, baking soda, melted butter/oil/nut butter, sea salt and egg.
- Beat with a hand mixer just until combined. If you don’t have one, just mix with a spoon! The dough should be very thick.
- Next, crumble the Oreo cookies and add them to the batter.
- Use a cookie scoop to form 12-14 cookies, allowing enough space for them to spread out slightly. Bake for 8-10 minutes.
- They will still look slightly undercooked, but that’s what you want, they will harden a little as they cool.
- ENJOY!!!!!!!
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What others are saying
There is an error in the recipe… I made as instructed and the dough was the consistency of cake batter. Had to double the flour to 2 cups.
Hi Elizabeth!!! You are correct, sorry about that typo! It is actually supposed to be 1 3/4 cups! It’s all fixed now. I hope you enjoyed the recipe!
Hi – we had to add more flour too!
Hi!!! It was a typo! It is supposed to be 1 3/4 cups! It’s all fixed now. I hope you enjoyed the recipe! the pictures looked amazing mama!!!
Thanks for the update! I will try them again 🙂
I tried these out today and they were unfortunately inedible! So sad. I used all the same ingredients…super chalky. Wanted to bring to a friend so tried the Back to Nature Cookies with the tahini recipe instead and MUCH better. #LCTCCC FOREVER!