Healthy Oreo Cookies, Gluten and Dairy Free

AuthorbrookeCategory, , , , DifficultyIntermediate

After developing a soybean allergy in my 20's, the thought of Limited Edition Halloween Oreo's may just be my favorite yummy treat pastime. Unfortunately, many packaged foods and candy contain a form of soy in some shape or form which ultimately led me into a clean and healthy diet. But back to those Oreo's... for some reason, that orange creme filling just tasted much sweeter and grittier (in a good, sugary way) than the original.

I made it my mission to come up with a copycat Halloween candy recipe. First, I wanted to make a York peppermint patty, but my Instagram followers got a choice of Oreo's or York's and here we are. They won by a landslide. Grabbed some essentials out of my cabinet and whipped this creation up. WOW. Not just saying this because of my allergies, but if given the choice I will choose these homemade cookies vs. the original ANY day. That is how delicious they are.

Unlike traditional Oreos, I love this healthy copycat cookie recipe because they are:

  • vegan
  • gluten free
  • made with no soy
  • contains no refined sugars
  • filled with whole grains
  • no high fructose corn syrup
  • contains no hydrogenated oils
  • contains nothing artificial
  • You have the option to make these a little "spooky" for Halloween by coloring the creme filling from a dash of sweet potato. Otherwise, the original Oreo remake will boast its fluffy white creamy center.

    And much like the original, I pop the top cookie off, lick the frosting and enjoy the chocolatey cookie. Providing the perfect balance of sweetness, rich chocolate, creamy filling and crunchy cookie--- its likely that you have most of these ingredients in your pantry. So, lets get to it!

    Swipe to view images:

    Yields4 Servings
    Prep Time40 minsCook Time12 minsTotal Time52 mins

    Ingredients:

    Cookie
     1 cup oat flour (ground rolled oats)
     1 tbsp maca powder
     ¼ cup unsweetened cocoa powder
     ¼ tsp sea salt
     ¼ tsp baking soda
     ¼ cup coconut oil
     1 tsp pure vanilla extract
     3 tbsp oat milk (or milk beverage of choice)
     1 tbsp raw honey
    Filling
     1 canned coconut cream (with water drained), chilled
     1 tbsp raw honey
     1 tsp pure vanilla extract
     1 tsp mashed sweet potato (for orange color, optional)

    Directions:

    1

    Mix the first 5 cookie ingredients together very well (dry).

    2

    In a separate bowl, combine the remaining cookie ingredients and add the wet mixture to the dry. Mix very well until it forms a pliable dough.

    3

    Refrigerate for about 30 minutes. While this is chilling, preheat your oven to 300 degrees and get started on the creme filling.

    4

    Remove chilled canned coconut cream from the refrigerator and separate the liquid contents from the thick cream at the top of the can. Combine the vanilla and honey and beat with an electric mixer until a thick and fluffy texture forms. Add in the optional sweet potato for color AFTER the frosting has already formed. Place in the refrigerator.

    5

    Line a cookie sheet with parchment paper. Remove cookie batter from the refrigerator and scoop out dough into a round ball. Place the dough on parchment paper and flatten out (use your hands, a kitchen item, etc... I used a mason jar lid). If you wish to make perfectly round circles, use a cookie cutter or jar lid to round the edges out.

    6

    Once completed, bake for about 10-12 minutes. Remove from oven and let cool on the tray for at least 10 minutes before removing them. You can also pop the entire tray in the fridge if you're in a time crunch.

    7

    Once cookies have cooled, fill the inside with as much or little creme as you wish. Double-stuffed for me, thank you! Enjoy and eat however you would a regular Oreo cookie 🙂

    xoxo,

      Brooke

    Ingredients

    Cookie
     1 cup oat flour (ground rolled oats)
     1 tbsp maca powder
     ¼ cup unsweetened cocoa powder
     ¼ tsp sea salt
     ¼ tsp baking soda
     ¼ cup coconut oil
     1 tsp pure vanilla extract
     3 tbsp oat milk (or milk beverage of choice)
     1 tbsp raw honey
    Filling
     1 canned coconut cream (with water drained), chilled
     1 tbsp raw honey
     1 tsp pure vanilla extract
     1 tsp mashed sweet potato (for orange color, optional)

    Directions

    1

    Mix the first 5 cookie ingredients together very well (dry).

    2

    In a separate bowl, combine the remaining cookie ingredients and add the wet mixture to the dry. Mix very well until it forms a pliable dough.

    3

    Refrigerate for about 30 minutes. While this is chilling, preheat your oven to 300 degrees and get started on the creme filling.

    4

    Remove chilled canned coconut cream from the refrigerator and separate the liquid contents from the thick cream at the top of the can. Combine the vanilla and honey and beat with an electric mixer until a thick and fluffy texture forms. Add in the optional sweet potato for color AFTER the frosting has already formed. Place in the refrigerator.

    5

    Line a cookie sheet with parchment paper. Remove cookie batter from the refrigerator and scoop out dough into a round ball. Place the dough on parchment paper and flatten out (use your hands, a kitchen item, etc... I used a mason jar lid). If you wish to make perfectly round circles, use a cookie cutter or jar lid to round the edges out.

    6

    Once completed, bake for about 10-12 minutes. Remove from oven and let cool on the tray for at least 10 minutes before removing them. You can also pop the entire tray in the fridge if you're in a time crunch.

    7

    Once cookies have cooled, fill the inside with as much or little creme as you wish. Double-stuffed for me, thank you! Enjoy and eat however you would a regular Oreo cookie 🙂

    Healthy Oreo Cookies, Gluten and Dairy Free

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