Homemade Oreo Cookie Recipe

Step 1

Using a stand mixer, cream together butter and sugar. Add in vanilla and salt. Then, add egg and mix until incorporated and fluffy. On low speed, slowly add cacao powder and einkorn flour, little by little, allowing it to blend well and incorporate.

Step 2

Turn dough onto counter on top of a large piece of unbleached parchment paper and squeeze dough into a tighter ball by pushing together with each side of the paper.  Place another large piece of paper on top of the dough and use a rolling pin to roll the dough out between two pieces of paper until ⅛” – ¼” thick. Try to make a rectangle the size of your baking sheet.

Step 3

Hold the paper and transfer dough to a baking sheet. Remove the top paper. Use a small round cookie cutter to cut circles in the dough, then remove the trimmings. Once you have removed all the trimmings, use them to repeat the process. Roll the dough out between the paper, transfer to a baking sheet, then cut out circles with cookie cutter. Repeat this process until you have no dough left.

Note: if dough becomes too soft and sticky to handle, place in the fridge for a few minutes to firm up.

Step 4

Bake at 350F for 12-15 minutes. Remove cookies from the oven and carefully place on a cooling rack. Cookies will harden as they cool.

Step 5

While cookies are baking and cooling, get started on your filling. Using a stand mixer, use the flat blade paddle attachment to whip butter at high speed until soft, fluffy, and white (about 2 minutes). Add vanilla and slowly add the maple sugar. Whip for another minute or two.

Step 5

When cookies have cooled, frost and assemble cookie sandwiches. Be careful when frosting as cookies are delicate.

Note

Refrigerate cookies in an airtight container as buttercream filling will get soft at room temperature.