Oreos are a cookie my husband and I use to do some serious damage on. Dave would easily eat an entire row. I wasn’t far behind him. Since not eating any processed foods for a few years now, most of them no longer even appeal to me. Even cereal doesn’t tempt me anymore. But oreos and milk is just so good. These cookies are a great oreo substitute, they don’t have any refined sugar, and go great with a glass of milk or crushed on top of ice cream.
makes 15 sandwich cookies
3/4 cup flour (I use whole wheat pastry)
1/4 cup + 2 Tbs cocoa powder
1/4 cup coconut sugar (or organic cane sugar)
1/4 tsp baking powder
1/16 tsp salt
1 tsp vanilla
1/4 cup butter, melted
2 Tbs honey
1 Tbs milk (if needed)
Melt butter. Add vanilla, honey, and sugar. Mix together flour, baking powder, salt. Combine wet and dry. Add milk little at a time if needed to bring dough together. It will depend on which flour you use (older flour is dryer, as is whole wheat flour).
Roll dough into a 1.5 inch long and wrap in cling wrap. Place in freezer for one hour or days until you are ready to bake.
When ready to bake, take off wrap and slice into thin slices with a sharp knife. Bake on a silpat baking sheet for 15-20 minutes (depending on thickness you sliced them) at 325F. Do not let them burn. They will not be hard when you take them out of the oven. They will continue to harden as they cool. You won’t be able to see when they start to burn because the dough is so dark, so don’t just keep cooking them trying to get them to crisp up.
For the cream mix 3 Tbs coconut butter and 1 tsp honey. Or use your favorite buttercream and just make it stiff.
Add cream between 2 sandwich cookies once cookies are completely cooled.
fat: 5.5 g
Sodium: 35 mg (1%)
Carbohydrates: 13 g
dietary fiber: 1.3 g
sugars: 6 g
Protein: 1.3 g