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!
- Recipe adapted from the Nourished Kitchen’s Einkorn Chocolate Sandwich Cookies
For the cookie:
- ½ cup spelt berries, or 1 cup sifted spelt flour
- 3 Tablespoons cocoa powder
- Pinch fine sea salt
- ½ cup salted butter, preferably organic/pastured, softened
- ½ cup whole, unrefined cane sugar
- 1 teaspoon pure vanilla extract
- 1 ½ oz (45g) organic dark chocolate, melted in a double boiler (optional)
- ½ cup unrefined cane sugar for pressing the cookies into
For the filling:
- Whisk together dry ingredients (flour, cocoa powder and salt).
- In the bowl of your stand mixer, cream together sugar, butter and vanilla.
- Slowly add in dry ingredients and mix until just combined. Do not over-mix.
- Add in melted chocolate, if using, and mix until incorporated. Dough should be sticky.
- Dump dough out onto a piece of parchment paper.
- 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).
- Mix frosting together by whisking coconut cream, powdered sugar and vanilla together. Cover and refrigerate until ready to frost.
- Heat oven to 325 degrees F.
- Remove cookie dough from refrigerator and line a full-sized sheet pan with parchment paper (or 2 half-sized sheet pan).
- Using a sharp knife, slice the log into thin cookies, approximately ¼ inch thick.
- Dip each cookie into sugar, then place sugar-side-up on the parchment lined pan.
- Bake for 15-18 minutes, until cookies are firm to the touch.
- Remove from oven and allow cookies to rest for 10 minutes before transferring to a wire rack.
- Once cookies have cooled completely, frost half the cookies on the non-sugared side, then make a sandwich with a non-frosted cookie.
- Serve immediately, or refrigerate until ready to serve.
- Pour an ice cold glass of milk, dunk and enjoy! (Or, you know…however you like to eat your cookies!)
- 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.
- 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