Healthy Oreo Cookies!

For the cookies:
Preheat oven to 375 F.

In a large bowl, combine the flour, cocoa powder, cornstarch, baking soda, baking powder and salt. Mix well. Add coconut sugar and soft butter. Add vanilla and eggs and mix in until all is combined.

Roll out the dough on a flat, lightly floured surface and cut out cookies with your preferred size round cookie cutters. Or scoop out tablespoon-sized scoops of dough and roll into balls and very lightly flatten into a round shape.

Place cookies on parchment lined baking sheets leaving at least an inch in between. Bake cookies at 375 F for 7 minutes for softer cookies or 9 minutes for more crisp cookies. Smaller size cookies may just need 6-7 minutes if you want them extra soft. These cookies will spread out and puff a bit, so make them more on the smaller side for authentic sized Oreos. Remove from oven and allow them to cool before filling.

For the filling:
In a small bowl, beat all of the frosting ingredients until well combined.

Once cookies are cooled, spread or pipe filling on the bottom side of a cookie, about 1/4 inch thick and place another cookie on top to form a sandwich. Repeat with remaining cookies and filling.

Store cookies in an airtight container. Cookies will last up to 2 days at room temperature or up to 3 weeks in the freezer.

Depending on how small or large you would like your cookies, these will yield 18-25 cookie sandwiches.