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Healthy Homemade Oreos - Chocolate spelt cookies sandwiched around creamy and sweet coconut cream filling.

Healthy Homemade Oreos

Nourishing whole grains, decadent chocolate and healthy coconut cream. Never have you had a cookie this good! Grab some milk and get dunking with these healthy homemade oreos!

In our continual search for “Good, Better, Best” we recently started milling our own whole grains using an electric stone grain mill and decided using freshly milled grain would be perfect for these healthy homemade oreos.

You might be thinking, “Wow! That’s super crunchy!”, but to be honest, it was one of the easiest swaps we’ve ever made thanks to the Mockmill 100.

What is a Mockmill?

Simply put, a Mockmill is an affordable option to home grain-milling. It’s a stone-grain mill that can grind most any grain into fine, fresh flour, perfect for all your cooking needs. The Mockmill has a dial on the side that allows you to control the fineness of your flour. So whether you need super-fine pasty flour for baking, or you just want to crack your grains for porridge, the Mockmill does it all! (It even grinds gluten-free grains and seeds perfectly!)

My Mockmill sits on the counter (taking up less space than my blender) and when I’m ready to bake, I simply measure out my grain, toss it in the mill, then let the fresh flour pour out the spout right into my mixing bowl.

For most recipes, the grain takes about 30 seconds to grind and comes out soft and fluffy. And the self-cleaning mill needs no more attention other than to sit there, looking pretty, until its next use!

If you’re interested in a Mockmill, they’ve been kind enough to offer our readers a special discount just in time for Mother’s Day!

Mockmill is offering $20 off the price of a Mockmill, and they’re including a FREE Grain Package! The package includes a bag of whole Einkorn grain (from Ancient Grains), Sourdough Starter (from Breadtopia) and four eBooks (including our Everyday Sourdough eBook, two home grain-milling guides, and a Mockmill recipe guide), a total value of $62. 

This is a limited-time offer so click here to see which Mockmill model works best for you. (NOTE: they even offer a KitchenAid grain-mill attachment!)

Whole grain spelt going through the Mockmill grain mill, spouting fresh flour into a bowl for healthy homemade cookies.

Are Oreos Healthy?

Maybe you’ve never asked yourself this question! I avoided it for years because, to be honest, Oreos are one of my FAVORITE store-bought cookies!

But are they healthy? NO! But these healthy homemade oreos fit perfectly into the 20% of our 80/20 lifestyle. What am I saying? There is no dietary need for sugar in our lives…but having a little on occasion, when paired with an otherwise healthy diet, is perfectly acceptable.

Basically, don’t eat the entire batch in one sitting, and don’t eat them every day for a year (even though you’ll likely want to!). Otherwise, a sandwich cookie (or three) now and then can be a perfect addition to a healthy diet.

Harmful Ingredients in Oreos

What makes a store-bought Oreo so darn bad for you? A quick glance at the ingredients list will tell you more than you might like to know! And comparing this list with the ingredients used in our healthy homemade oreos will let you know why this homemade recipe is just so darn good!

  • Sugar – Sugar is used in baked goods as a preservative, it helps to stabilize and form the structure in processed foods. Consuming too much sugar significantly increases health-related problems such as diabetes, obesity and weight gain. It’s not listed specifically on the label what kind of sugar is used…but it’s likely also a GMO (Genetically Modified Organism).
  • Unbleached Enriched Flour – made up of wheat flour, niacin, reduced iron, thiamine mononitrate (vit B1), Riboflavin (vit B2), and Folic acid. We recently wrote a post called, “Is Flour Bad for You?” where we discussed the differences in flour. The flour used in Oreos is most definitely NOT healthy. It’s been stripped down and refined until it’s devoid of vitamins and minerals, then “enriched” with synthetic replacements of only some of the nutrients stripped out. To keep it shelf-stable, there have also been preservatives added.
  • High Oleic Canola and/or Palm and/or Canola Oil – “High Oleic Canola and Palm oil are high in monounsaturated fats, low in saturated fats and have no trans fat. These oils are used in baked goods and provide a longer shelf life; they are used for cereal coatings, crackers, dried fruits and used in frying. Canola oil is used for baking and frying, is low in saturated fats and contains omega-threes. Canola oil can be found in processed foods and is commonly used in cosmetics, candles and newspaper ink…There have been some questions about the seeds themselves becoming genetically modified to be herbicide resistant…” (Source)
  • Cocoa – Processed with alkali, which darkens the cocoa and reduces the bitterness. The process of treating cocoa with alkali reduces the level of flavanoids. This process darkens the cocoa and changes its flavor by reducing the bitterness. Cocoa processed with alkali can be found in baked goods and chocolate drinks. Once the cocoa is treated the level of flavonoids in the cocoa are substantially reduced. Flavanoids are what give plant-products their color and are powerful antioxidants with anti-inflammatory and immune system benefits.
  • High Fructose Corn Syrup (HFCS) – Used in products for added sweetness. “HFCS is created by converting dextrose sugar from corn syrup into fructose sugar. This process enables HFCS to taste sweeter than corn syrup. It is widely used in processed foods because it is cheaper than sugar. HFCS is harder on the body to digest than sugar and can take up to four days before it is completely digested. A number of studies have linked consumption of HFCS to significant health concerns including the risk of weight gain and obesity. A study conducted at Princeton University showed that rats that were given HFCS gained 300% quicker than rats fed an equal or larger serving of sugar derived from fruit. Consumption of HFCS is also linked to developing diabetes, hypertension and elevated cholesterol levels and fatty liver disease.” (Source)
  • Leavening – Baking soda an/or calcium phosphate.
  • Cornstarch – Likely from a GMO corn.
  • Salt – Likely iodized salt which has been stripped of all naturally occurring trace minerals, then “enriched” with iodine. More on salt here.
  • Soy Lecithin – Used for emulsifying fats and gives Oreo filling that creamy texture. Soy lecithin is one of those “hidden” ingredients in many foods which more and more people are allergic to.
  • Vanillin – Vanillin and artificial flavors have replaced real vanilla extract here. Although we love vanillin for making homemade bug repellent, it’s not so great for baking!
  • Chocolate – We FINALLY got to chocolate! Shouldn’t chocolate be one of the main ingredients in a chocolate sandwich cookie? I would think so!
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Healthy Homemade Oreos


  • Author: Full of Days
  • Prep Time: 15 minutes
  • Cook Time: 15-18 minutes
  • Total Time: 3 hours 30 minutes
  • Yield: Appx 30 cookies or 15 sandwich cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Nourishing whole grains, decadent chocolate and healthy coconut cream. Never have you had a cookie this good! Grab some milk and get dunking with these healthy homemade oreos!


Ingredients

For the cookie:

For the filling:


Instructions

  1. Whisk together dry ingredients (flour, cocoa powder and salt).
  2. In the bowl of your stand mixer, cream together sugar, butter and vanilla.
  3. Slowly add in dry ingredients and mix until just combined. Do not over-mix.
  4. Add in melted chocolate, if using, and mix until incorporated. Dough should be sticky.
  5. Dump dough out onto a piece of parchment paper.
  6. Using your hands, form dough into a log, approximately 12 inches long and 1 ¼ inch in diameter. Roll dough up in parchment paper and refrigerate until firm (2-3 hours, or overnight).
  7. Mix frosting together by whisking coconut cream, powdered sugar and vanilla together. Cover and refrigerate until ready to frost.
  8. Heat oven to 325 degrees F.
  9. Remove cookie dough from refrigerator and line a full-sized sheet pan with parchment paper (or 2 half-sized sheet pan).
  10. Using a sharp knife, slice the log into thin cookies, approximately ¼ inch thick.
  11. Dip each cookie into sugar, then place sugar-side-up on the parchment lined pan.
  12. Bake for 15-18 minutes, until cookies are firm to the touch.
  13. Remove from oven and allow cookies to rest for 10 minutes before transferring to a wire rack.
  14. Once cookies have cooled completely, frost half the cookies on the non-sugared side, then make a sandwich with a non-frosted cookie.
  15. Serve immediately, or refrigerate until ready to serve.
  16. Pour an ice cold glass of milk, dunk and enjoy! (Or, you know…however you like to eat your cookies!)

Notes

  • You can make your own powdered sugar in a high-speed blender or coffee grinder by adding regular, unrefined cane sugar and blending on high until powdery soft!
  • If dough seems too sticky, allow it to sit for 10 minutes and check again. Fresh ground flour can take longer to absorb liquid. If dough continues to be too sticky to handle, add additional flour, 1 Tablespoon at a time until the dough forms a sticky ball.
  • After removing the chilled dough from the refrigerator, re-shape your dough to make it more rounded.
  • Be sure to let your cookies rest on the sheet pan for 10 minutes or else they may crumble when you try to move them.
  • Don’t be shy with the coconut cream filling! You want a nice thick layer to make it the right ratio for your cookies.

Nutrition

  • Serving Size: 1 sandwich cookie
  • Calories: 156 calories
  • Sugar: 15.3g
  • Sodium: 63mg
  • Fat: 9.2g
  • Saturated Fat: 6.3g
  • Carbohydrates: 19.1g
  • Fiber: 1.1g
  • Protein: 1.2g
  • Cholesterol: 17mg
Step by step images for making healthy homemade oreos on a Pinterest pin.

Do Oreos Cause Cancer?

Not these healthy homemade oreos…but while doing my research for this recipe, and ultimately re-convincing myself of the UN-healthiness of storebought Oreos, I came across this article about Oreos causing cancer. Now…what I’m NOT saying is that taking one bite of an Oreo is going to cause cancer, but what the article mentioned held some interesting thoughts to consider.

  • Statistics show that the Oreo cookie is the number one cookie in America (and many other countries) and many people love eating them with milk.
  • When you combine high fructose corn syrup with salt and animal fat (cow’s milk), you make a combination of chemicals that elicit a pleasure response in the brain that demands more stimulation.
  • The scientifically formulated balance of sugar, fat, and chemicals in Oreos and milk keeps the brain wanting more, even when the stomach is full.
  • A recent scientific study determined that the high fat/high sugar combination is as addictive as morphine and cocaine.
  • Consuming large quantities of Oreo cookies, and washing it down with high fat milk laden with hormones and antibiotics, creates a lethal blend that greatly increases your risk of cancer, obesity, and diabetes.

Keeping all this in mind, we choose to eat these Healthy Homemade Oreos with raw milk for dunking! And if we’re in a pinch and need to buy those Oreos from the store? We choose Newman’s Own Chocolate Sandwich Cookies instead!

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Showing 8 comments
  • Jessica Levinson
    Reply

    What a great healthy alternative! No guilty feelings over eating these!

    • Kelsey Steffen
      Kelsey Steffen
      Reply

      Exactly!!!

  • Raia Todd
    Reply

    Oh man, my kids would love these!

    • Kelsey Steffen
      Kelsey Steffen
      Reply

      YES! Make a double batch…our four kiddos demolished them!

  • linda spiker
    Reply

    Yes Yes and Yes!! These look fabulous!

    • Kelsey Steffen
      Kelsey Steffen
      Reply

      Thanks Linda! So, SO good! Perfect for grand-kiddos! 😉

  • Daniela
    Reply

    These look amazing! What an amazing alternative to regular oreos. My kids would go crazy over them!

    • Kelsey Steffen
      Kelsey Steffen
      Reply

      Thanks Daniela! Our kids love helping frost the sandwiches, too! (And I could eat the frosting with a spoon!)

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