Easy Homemade Gluten-Free Vegan Oreo Cookie Recipe

Preheat your oven to 350°F.
Combine the almond flour, tapioca flour, maple syrup, cocoa powder, coconut oil, vanilla extract, cinnamon, and salt in an upright mixer, mixing bowl, or food processor. Mix until well blended.
Test the moisture level of the dough by rolling a small amount in the palm of your hand. If it leaves chocolate residue, then you need more flour. Add more almond flour, 1 tablespoon at a time, until the rolled dough no longer leaves any chocolate residue when rolled in your hands.
Place two bbq skewers on one half of a sheet of parchment paper. Roll 1/3 of the dough into a large 'worm' shape and place in between the skewers. Cover with the other half of the parchment paper and roll out the dough using a rolling pin. Press down until the rolling pin is resting on the two skewers, and roll the dough away from the center.
Cut out circular cookies with a cookie cutter and place them on a parchment-lined cookie sheet. The cookies will not spread during baking, so place them fairly close together.
Optional: You can add a decorative stamp using the next smaller size in this nested cookie cutter set. Lightly press the scalloped edge of the cookie cutter centered on each cookie. Then poke a small hole in the center of the cookie with the tip of the skewer.
Bake the cookies @ 350°F for 10 minutes.

Combine the white chocolate chips and 1/2 teaspoon coconut oil in a microwave-safe bowl and melt in 20-25 second intervals, stirring in between. Cooking it for longer intervals could result in the white chocolate overheating and becoming thick, chalky and unrecoverable.
Once the chocolate is melted, stir in the cashew butter until well combined.
You can spoon the chocolate cream onto half of the cookies. But piping will give you a cleaner edge. You can use a frosting piping bag and round tip or a simple plastic sandwich bag. Fill the bag with the cream, and cut out a small triangle from one bottom corner. Begin piping a bead of cream within about 1/8" from the outer edge of the cookie and gradually work your way to the center.
Allow the piped cookie halves to set until the cream is slightly firm but still tacky. Then, gently press the remaining half of the cookies on top. You can leave the cookies on the counter to harden or set them in the fridge to speed it up.

Did you make this recipe?Please let me know in the comments below how it turned out :)