Healthy Homemade Oreo Cookie (minus filling)

3/4 cup flour (all-purpose, or gluten-free all-purpose)
1/4 cup plus 2 tbsp dutch cocoa powder (regular cocoa is fine; they just won’t taste as authentic. I used premium cocoa and it was yummy.)
1/4 cup plus 2 tbsp sugar
1/4 tsp salt
1/4 tsp baking soda
1 tsp vanilla extract
1/4 cup vegetable or coconut oil (I used applesauce*. the recipe calls for vegetable oil)
3 tbsp milk of choice (this recipe uses 1%)
2 tbsp maple syrup

* if you use applesauce it will make the dough way to sticky to roll out. You will need to keep on adding flour to the dough as you knead it to make it usable to roll out.

Combine first 5 ingredients, and stir very well. In a separate bowl, combine all liquid ingredients for the cookies. Mix wet into dry to form a dough, then refrigerate 30 minutes before baking. Preheat oven to 300 degrees F. Put dough in a plastic bag, and smush into one big ball. Remove from bag, roll into a thin dough, and cut flat circles using a circle cutter or a circle-shaped lid. Bake on a greased cookie tray for about 10 minutes. Keep an eye out. Mine only took 5 minutes due to being small; they’ll still look a little underdone when they come out of the oven, but that’s ok. Important: allow to cool 10 minutes before removing from the tray.

Serving Size: 24 cookies (or about 40 very small ones)