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Stoneo’s (infused oreos)

Yields 18 Cookie Sandwiches

1/2 cup green butter OR coconut oil

1/2 cup sugar

1 tsp salt

1 egg OR 1 flax egg OR 3 tbsp applesauce

1 cup flour

1/2 cup cocoa powder

1/4 tsp baking soda

Knead into dough, chill in the fridge 20 minutes.


1 cup powdered sugar

1/4 cup butter or coconut oil

1 tsp vanilla extract

Spoon mixture in piping bag or ziplock

Flour surface and roll out dough as thin as you want-keep in mind oreos are a thin chocolate cookie with a famous crisp so not too thick or you’ll have Whoopi’s pies. Use a small lid or cookie cutter to make the circles, bake on greased tray at 285 for 25 minutes.

Let cool 1 hour before piping dime to nickel size dollops in between the cookies.

I don’t recommend coconut oil as replacement if you don’t like coconut-opt for crisco or plant butter instead.

Pro tip use infused sugar in the dough + infused butter in the frosting too!

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