I was never a fan of Double Stuf Oreo cookies, because I was the girl who’d scrape the icing out of the center of her Oreo anyway. The icing would disrupt the way the cookie would dissolve in my mouth after being saturated with milk. So because I can help it, I’ll get it out of the way now.
EGG-FREE, GLUTEN FREE, 30 MINUTES OR LESS, VEGAN OPTION
MAKES ABOUT 24 COOKIES
1½ cups (180 g) almond meal or hazelnut meal
½ cup (60 g) cacao powder or cocoa powder
¾ tsp baking soda
¼ tsp baking powder
½ tsp salt
¾ cup (150 g) sugar in the raw or granulated sugar
½ cup (112 g) unsalted butter, at room temperature, or virgin coconut oil
½ tsp vanilla extract
Preheat the oven to 350°F (180°C or gas mark 4), and have a lined baking sheet nearby.
In a bowl, sift together the almond meal, cacao powder, baking soda, baking powder and salt.
In a separate bowl with an electric handheld beater or with a stand mixer with a paddle attachment, beat the sugar, butter and vanilla until fluffy. Add the dry ingredients to the creamed butter and sugar, continuing to beat on low until combined.
Roll 1-inch (2.5-cm) pieces of the dough between your palms and place on the baking sheet, pressing down into ¼-inch (6-mm) flat disks, and bake for 10 to 12 minutes, or until puffed and cooked through. Remove from the oven and let rest for at least 10 minutes, then transfer to a wire rack to cool completely before dissolving in a cup of cold milk. These cookies are delicate and crumble nicely.
TIP: Use Hershey’s Special Dark cocoa powder for a dark, Oreo-like color.