Low Iodine Homemade Oreos

Total time1 hr 44 min

Prep time30 min

Cook time14 min

4.8

(7)

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Ingredients

24 servings

For the cookies

1 cup all-purpose flour
½ cup dutch-process cocoa powder
¾ tsp baking soda
¼ tsp salt
½ cup (1 stick) unsalted butter, softened
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
¾ cup granulated sugar
1 large egg
Chef's tip
For each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies.
1 tsp vanilla extract

For the filling

½ cup (1 stick) unsalted butter, softened
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
2 cups powdered sugar, sifted
1 tsp vanilla extract
1 tbsp heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
1 pinch salt

Instructions

1
Whisk together the flour, cocoa powder, baking soda, and salt in a medium bowl until evenly combined and no streaks of cocoa remain. Set aside.
2
Beat the softened butter and granulated sugar in a stand mixer fitted with the paddle attachment (or with a hand mixer) on medium speed until pale and fluffy, about 3 minutes. Add the egg and vanilla extract and beat until fully incorporated, scraping down the sides of the bowl once.

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