Instructions:

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Step 1:

Whisk coconut flour, baking cocoa cacao, salt, and baking powder in bowl until they are thoroughly combined. Set aside.

 

Step 2:

Cream room temperature butter with mixer for 1-2 minutes.

 

Step 3:

Mix creamed butter and monk fruit with mixer until thoroughly combined for 3-5 minutes.

 

Step 4:

Add egg into butter monk fruit combination. Mix together (it does not have to be mixed until thoroughly smooth).

 

Step 5:

Add half coconut flour, baking cacao, salt, baking powder mixture slowly into the egg butter monk fruit mixture. Mix on low until just incorporated.

 

Step 6:

Add other half of flour mixture into the bowl. Mix on low until just incorporated.

 

Step 7:

Grab saran wrap and place cookie dough on top of it. Wrap dough in saran wrap and put in the refrigerator for at least 1 hour.

 

Step 8:

In the meantime, make the vanilla cream. Combine all 4 ingredients with mixer until it comes out smooth like cream.

 

Step 9:

Take dough out of fridge and place on parchment paper. Roll out dough until it is the thinness of an oreo cookie.

 

Step 10:

Use cookie cutter or a cup to make circles for the oreo cookie.

 

Step 11:

Put cookie circles in freezer for 15 minutes.

 

Step 12:

Preheat oven to 350 degrees.

 

Step 13: 

Bake for 8-12 minutes. Keep your eye on them since they are a dark color so it's hard to know when they are done but you do want to push the baking time to make sure they come out with a  nice crunch, like an oreo cookie.

 

Step 14:

Allow cookies to cool 10 minutes on baking tray.

 

Step 15: 

Transfer cookies on cooling rack and allow to fully cool (can take up to a couple of hours).

 

Step 16:

Spread cream on top of one cookie and add another cookie on top to create the cookie sandwich. Enjoy!