Instructions

1. 1.)  COOKIES   Preheat oven to 325 degrees F and line baking sheet with unbleached parchment paper.  In a food processor, pulse together walnut flour, cocoa powder, baking soda, baking powder, sea salt and xylitol until combined.  Add butter and pulse until small crumbs form.  Add the egg, ground flax, and protein powder.  Pulse until the dough comes together and pulls away from the sides of the food processor.

   2.)  Lay a sheet of unbleached parchment paper out on a counter or table.  The dough is a bit sticky, so the paper helps.  You may also wish to chill the dough in the fridge for 15 minutes before rolling out.  Scoop the dough onto the parchment.  Flatten it out a bit with your fingers to get started.  Lay a second sheet of unbleached parchment paper on top of the dough.  Use a rolling pin to roll the dough to about 1/4 inch thickness.  Remove the top parchment layer and begin cutting your cookie circles.  Any size diameter you prefer is fine, but I like using the 2 or 2 1/2 inch circles for a more authentic Oreo.  Use a thin cookie spatula to lift the cut circles onto the lined baking sheet.  Repeat the process until all dough is cut.

   3.)  Bake at 325 degrees F for 10 minutes.  Cool completely.  You may find it helpful to freeze the cookies, too, before filling.

   4.)  CREME FILLING   In a mixing bowl with the paddle attachment, beat butter and coconut oil together until fluffy.  Add powdered xylitol and vanilla.  Continue to beat until the icing is light and fluffy.  Spoon creme into an icing bag or plastic bag and cut off one corner.  Squeeze creme in an even layer onto one cookie and top with another one.  Store in fridge or freezer until ready to eat.