If you thought a classic Oreo cookie couldn’t get any better, think again. We looked to the Coffee Maple Cacao LivBar for inspiration and took a spin off of a classic Oreo for this tasty treat. Rather than overly sweet and full of processed ingredients, these Coffee Maple Cacao Oreos taste light and chocolatey with hints of maple, coffee, and coconut. Here at LivBar, we’re huge fans of cacao! That’s why we used this main ingredient in dark chocolate for the foundation of this recipe rather than processed cocoa.
The smooth filling between each Coffee Maple Cacao Oreo gives off strong coconut vibes thanks to coconut butter. If you’d like, you can make your own coconut butter at home using dried coconut meat. And, pure maple syrup makes an appearance in both the crunchy cookie and creamy filling. These flavors meld nicely together and elevate the traditional Oreo.
We made these Paleo Coffee Maple Cacao Oreos without refined sugar, dairy, and gluten. They’re loaded with that classic cookies-and-cream flavor that makes the OG so popular! The nostalgic taste of an Oreo cookie, with an upgrade to boot, is just around the corner. And if you’re jonesing for another chocolate-based sweet treat, a batch of Homemade Cacao Espresso Cashew Spread is sure to get the job done.
Paleo Coffee Maple Cacao Oreos
¼ cup almond flour
¾ cup coconut flour
½ cup cacao powder
¼ cup tapioca flour
½ tsp baking soda
½ cup coconut oil
½ cup pure maple syrup
1 tsp instant coffee powder
¼ cup pure maple syrup
¼ cup coconut oil, softened
1 cup coconut butter
Preheat the oven to 350º F and line a large baking sheet with parchment paper.
In a medium bowl, sift together the almond flour, coconut flour, cacao powder, and tapioca flour and stir until well combined.
Stir in the baking soda, coconut oil, maple syrup, and instant coffee powder. Chill dough for 10 minutes in the fridge.
Place dough in between two sheets of parchment paper on a flat surface. Roll out the dough to approximately ¼ inch thickness.
Using a cookie cutter, cut circles in the dough approximately 2 inches in diameter. Use a spatula to gently transfer the cut circles of dough onto the lined baking sheet. You should have 18-20 individual cookies.
Bake in the preheated oven for approximately 10 minutes or until stiff. Allow to cool slightly before transferring to a cooling rack.
Meanwhile, in a small bowl, mix together the pure maple syrup, melted coconut oil, and coconut butter until well combined and smooth. This may take some time so be patient.
When the cookies are cool to touch, assemble the Oreos. Working individually, scoop a teaspoon or more of the filling into the center of the cookie. Place another cookie directly on top of the filling and press down slightly to spread.
Repeat with the remaining cookies. Store covered in the refrigerator.