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!!!!!!!
Calories: 2863kcal | Carbohydrates: 329g | Protein: 33g | Fat: 168g | Saturated Fat: 94g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 47g | Trans Fat: 6g | Cholesterol: 530mg | Sodium: 2639mg | Potassium: 688mg | Fiber: 24g | Sugar: 143g | Vitamin A: 4494IU | Calcium: 401mg | Iron: 20mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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