double chocolate "oreo's"

I'm back in the kitchen after a loooooong hiatus and baking like I've never baked before.low. carb.yup, I said it. out loud, even.I've decided that just because I see the benefits of going low-carb, (using the help of the Trim Healthy Mama ladies!)doesn't mean I can't bake anymore.far from it, I just needed to get a little creative (and the help of my super-knowledgeable mom!) with better-for-me ingredients!things like almond + coconut flour, glucomman and stevia now fill my pantry!and yes, I feel a smidge more like a scientist than baker...but then again, I suppose all baker's feel that way no matter what their ingredients are!I've had a few misses so far, but these double-chocolate "oreo's" that I made today totally deserve a blog-post.yup, they're THAT good.and not the "good" that long-term dieters claim is "good".nope, kid-tested-picky-palate-REAL-chocolate-lovers-approved GOOD.and the best part is I don't even feel a little bit guilty cause' I can eat them! :)see, told you...GOOD.and yes, I know I can see little flecks of almond flour...it actually helps with the "oreo" crunchy texture.promise.don't you wanna just bite one?the filling is r.i.d.i.c.u.l.o.u.s. and I'm not ashamed to say I totally licked the beaters.it was that good.I adapted Maria's recipe from her blog (check her out if you need more recipes/motivation!)DOUBLE-CHOCOLATE "OREO'S":1/2 cup vanilla whey protein3/4 cup almond flour1/4 tsp baking soda1/4 tsp sea salt1/4 cup unsalted butter (slightly melted...I did 30 seconds in the microwave)1/4 cup Just Like Sugar1 tsp stevia4 TBS cocoa powder2 TB's heavy cream2 TB's water(just enough to hold dough together)Preheat the oven to 350 degrees F (200 degrees C). In a mixing bowl, mix together the whey, almond flour, cocoa, baking soda and salt. Mix in the slightly melted butter, heavy cream + water to form a stiff dough.  Scrape down the sides of the bowl and beat on medium high for thirty seconds or until the dough is formed. On a cookie sheet, place 1/4 inch balls 2 inches apart.  (should make 24 little cookie balls.) Flatten balls into circles using the back of a pretty glass or vase (I used a vintage vase I had!)  Bake for 10 minutes in the preheated oven.  Cool on the pan for 5 minutes.Then get ready to make the filling!CHOCOLATE FILLING:1/2 cp. Z-Sweet powdered sugar2 TBS. unsalted butter2 TBS cocoa powder1 tsp. vanillaappx. 3 TBS. heavy cream or until "filling-texture"Mix together, scraping the bowl down often and use to hold two chocolate cookies together.and there you go, guilt free double-chocolate-"oreo's".