Sourdough Discard Oreos

INGREDIENTS:

Cookie:

• 1/2 cup grass-fed butter (room temperature)

• 1 cup of coconut sugar

• 1 tablespoon of milk

• 1 egg

• Splash of vanilla

• 1/4 cup of sourdough discard

• 1 1/4 cup of flour

• 1/2 cup of cocoa powder

• 1 tsp baking powder

• 1 tsp baking soda

• Pinch of mineral salt

Filling:

• 1/2 cup of grass-fed butter, room temperature

• 1 1/2 cups of powdered sugar

• Splash of vanilla

• 2 tsp of milk

METHOD:

• In your stand mixer, mix together your sugar and butter until combined.

• Add your milk and continue to mix until it forms a cream

• Add your egg, vanilla, and sourdough discard and mix.

• In a separate bowl, mix together all your dry ingredients until combined. Slowly add this to your mixture until combined.

• Let this ferment for about 30 minutes or until you’re ready to bake. If any longer than 30 minutes, I would place it in the fridge.

• Preheat your oven to 350 and grab a baking sheet. Place about a tablespoon of the dough on the tray and flatten with your hands or the back of the spoon.

• Bake in the oven for about 8 minutes. Remove from the tray and allow to cool.

• While you wait, create the filling. I used a hand mixer to combine all the ingredients until just combined.

• Once your cookies are cool, assemble your cookies by spreading the icing onto one cookie then place another cookie on top.

• Enjoy!