Homemade Oreos
Homemade Oreos are our new favorite obsession. Whole grains, decadent chocolate and silky coconut cream. These are the best chocolate sandwich cookies ever.
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Servings: 30 cookies
Calories: 80kcal
Ingredients
For the cookie:
- ½ cup spelt berries or 1 cup sifted spelt flour
- 3 Tablespoons cocoa powder fair trade, organic
- Pinch fine sea salt
- ½ cup butter softened (or coconut oil for dairy free version)
- ½ cup evaporated cane juice
- 1 teaspoon vanilla extract
- 1 ½ oz dark chocolate melted in a double boiler (optional)
- ½ cup evaporated cane juice for pressing the cookies into
For the filling:
- ½ cup full-fat coconut cream
- 2 Tablespoons powdered sugar or make your own - see notes*
- 1 teaspoon vanilla extract
Instructions
- Whisk together dry ingredients (flour, cocoa powder and salt).
- In the bowl of your stand mixer, cream together sugar and butter, then add 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 (or two regular cookie sheets) with parchment paper.
- 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!)
Video
Healthy Homemade Oreos - Full of DaysGive your mom the gift of CHOCOLATE and COOKIES this Mother's Day!If she's anything like me...she'll be grinning from ear to ear! Nothing says "Happy Mother's Day" like fresh milled whole grains, decadent chocolate and sweet coconut cream, all sandwiched together into a dippable bundle of goodness!Grab the recipe and a glass of milk and get dunking! >> https://everydayfull.com/healthy-homemade-oreos/
Posted by Full Of Days on Friday, May 11, 2018
Notes
- You can make your own powdered sugar in a high-speed blender or coffee grinder by adding regular, evaporated cane sugar and blend on high until powdery soft!
- If the 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: 1sandwich cookie | Calories: 80kcal | Carbohydrates: 8g | Protein: 1g | Fat: 5g | Saturated Fat: 4g | Cholesterol: 8mg | Sodium: 28mg | Potassium: 31mg | Fiber: 1g | Sugar: 4g | Vitamin A: 95IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg