Healthy Oreo Cookies
I was the Oreo kid.
Every lunchtime at school, my friends would eagerly gather around my lunch box. Inside was sure to be a ziplock bag full of the classic Oreo cookie.
I’m not even kidding when I say that I had at least five Oreos every single day, and usually a couple more. Not so healthy, huh?
Well, when your in third grade healthy isn’t exactly at the top of your, or your friends’, list.
I loved the daily cookies, and Im sure the people I shared them with weren’t about the complain either. However, looking back on it, it probably would have been much better had I brought one or two of these Healthy Oreo Cookies to lunch.
These, my friends, are a healthier take on the Classic Oreo Cookie.
I’m not going to tell you they taste exactly like the real thing, because honestly, they don’t. In my opinion they taste even better.
With a deep, dark Chocolate Cookie on the outside, and a creamy Vanilla Filling (that is very similar to the frosting here) on the inside, these cookies are sure to be devoured in an instant.
I only wish I could go back in time and bake some for the third grade me.
Healthy Oreo Cookies
- 1/2 cup spelt flour
- 1/4 cup dutch processed cocoa powder (normal cocoa will work as well)
- 1/4 tsp baking soda
- large pinch salt (don’t skip this, the salt helps to inhance the chocolate)
- 1 tbsp sugar
- 2 tbsp honey or agave
- 1/2 tsp vanilla
- 2 tbsp coconut oil, melted
- 2 tbsp milk
- scant 1/2 cup greek yogurt
- 1 ripe banana
- 1/2 tsp vnailla extract
- Whisk together dry ingredients in a large bowl.
- In another bowl, mix together all wet ingredients.
- Add wet ingredients to dry and mix until a ball of dough forms (this could take some time). It may be sticky.
- Chill dough in fridge for at least 30 minutes, but longer is OK too.
- Preheat oven to 300F. Remove dough from fridge.
- Using a rolling pin, or large cup, roll the dough into a thin layer. Don’t worry about it being too thin, because the dough will rise a bit in the oven.
- Use a circle cookie cutter, or the cap of something (I used the cap of an old container of cinnamon; anything works), to cut out small circles of dough. Roll out the dough and cut out circles for as long as needed, until all the dough has been used.
- Place circles of dough on a parchment paper or silpat lined baking sheet. Bake 7-10 minutes. Let cool a bit before removing from pan.
- Combine all ingredients in a food processor (a blender may work, but I haven’t tried it)
- Blend until completely smooth and creamy. The texture should resemble that of a normal oreo cookie filling.
- Spread filling on a cooled cookie and top with another cookie. You msy have some filling left over. Recipe makes around 1 dozen cookie sanwiches (that’s 2 cookies + filling), but amount may vary depending in cookie size. Store cookies in fridge.
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