As delicious as Oreos are, they're one of the worst name-brand cookies you can buy. This recipe is gluten free and vegan...so no guilt! Cookies: 3/4 cup spelt flour (or all-purpose, or gluten-free all-purpose) (120g) 1/4 cup plus 2 tbsp dutch cocoa powder (30g) (regular cocoa is fine; they just won’t taste as authentic) 1/4 cup plus 2 tbsp xylitol or sugar (or coconut sugar or evaporated cane juice) (78g) 1/4 tsp salt 1/4 tsp baking soda 1 tsp pure vanilla extract 1/4 cup vegetable or coconut oil (44g) 3 tbsp milk of choice (45g) 2 tbsp pure maple syrup (or agave) (30g) Filling: 1/2 cup powdered sugar or Sugar-Free Powdered Sugar (55g) 1/2 tsp pure vanilla extract 1/4 cup coconut butter, or non-hydrogenated shortening (such as Spectrum), or Earth Balance coconut spread (58g) Combine first 5 ingredients, and stir very well. In a separate bowl, combine all liquid ingredients for the cookies. Mix wet into dry to form a dough, then refrigerate 30 minutes before baking. Preheat oven to 300 degrees F. Put dough in a plastic bag, and smush into one big ball. Remove from bag, roll into a thin dough, and cut flat circles using a circle cutter or a circle-shaped lid. Bake on a greased cookie tray for 10 minutes; they’ll still look a little underdone when they come out of the oven, but that’s ok. Important: allow to cool 10 minutes before removing from the tray. To make the filling, mix all filling ingredients in a small food processor (or patiently, with a fork). (If using coconut butter, make sure it is melted.) Put about a scant teaspoon-full (3g) on half of the cookie discs, then top each with remaining cookie discs and fridge so filling firms up. Store in the fridge so the filling stays hard.