A *healthy* oreo? Yes, please!
No, a healthy dessert doesn’t mean it has to be made with spinach and kale but using whole food ingredients rather than processed junk. This recipe is dairy free and gluten free, which is great for your tummy.
I’ve said it before and I’ll say it again; I looove cookies. I’m pretty sure my cookie obsession started because of the spritz cookies and the molasses gingerbread cookies my mom has made for christmas every year since I was little. Also, those greek cookies soaked in honey…I think they’re called melomakarona…omg. Amazing. Sweet and gooey and crispy at the same time. Ah! Nothing better than a good cookie. I will have to veganize those someday…
Of course it’s ok to indulge in some sweet treats and desserts once in a while but why not make it yourself? These are way better than any store bought oreo I’ve ever had and the recipe is super simple.
I have a feeling that these cookies will accompany my next weeks *Friday Drink*; Oreo Milkshake!
Recipe adapted from a great vegan recipe site, Minimal Eats.
3/4 c rice flour
1/4 c cocoa powder (Dutch process is best but not necessary, it will give it a more chocolate-y Oreo flavor)
1/4 c brown sugar or coconut sugar
1/4 t salt
1/2 t baking soda
2 T olive oil
2 T unsweetened applesauce
3 T milk, I used hemp milk, any kind is fine
3 T maple syrup or agave or honey
*1 can full fat coconut milk, refrigerated overnight + 2 T maple syrup – will be used for the cream filling. You may add 1/2 teaspoon vanilla extract if you like.*
Mix all the dry ingredients together in a medium mixing bowl; rice flour, cocoa powder, brown sugar, salt and baking soda.
Mix the wet ingredients together in a separate smaller bowl; oil, applesauce, milk and sweetener.
Add the wet mix to the dry ingredients and mix well.
Make sure there are no clumps!
Roll your dough into a ball, wrap it up and refrigerate for 30 minutes or overnight if you want to make the dough the day before.
Heat oven to 340 degrees F.
Lightly dust your working surface with rice flour and keep extra on the side. You will need to dust your rolling pin and re-dust your dough and surface while you’re working.
Roll your dough out and cut circles, either with a cookie cutter or the top of a glass.
Keep re-rolling and cutting until you have used all the dough.
Place cookies on a baking tray lined with parchment paper.
I ended up with 18 cookies.
Bake for 10-12 minutes. Let cookies sit on the tray for about 10 minutes to cool before removing them.
To make the cream filling, scoop out the thick cream from the top of the refrigerated coconut milk can.
Using a hand mixer, whip the cream on high speed with the 1/2 teaspoon of vanilla if desired.
*Add 2 tablespoons of maple syrup [or agave] while whipping to sweeten.
Once the cream has thickened, after about 30 seconds to 1 minute of whipping, carefully transfer it to a piping bag or a plastic bag with the corner cut off.
Pipe the cream onto half of the cooled cookies and then sandwich another cookie on top. Press down carefully and wipe away any excess cream. Refrigerate immediately so that the cream hardens back up.
Keep refrigerated until ready to eat.