Healthy Oreo Cookies

Ingredients
FOR THE COOKIES:

1-¼ cup Wheat Flour
½ cups Dark Cocoa Powder (or Regular, But Dark Is Best!)
2 teaspoons Cornstarch
1 teaspoon Baking Soda
¼ teaspoons Baking Powder
½ teaspoons Pink Salt
1-¼ cup Coconut Sugar
⅔ cups Earth Balance Butter Or Organic Butter, Softened
1 teaspoon Pure Vanilla Extract
2 whole Eggs
1 whole Egg Yolk

FOR THE FILLING:

¼ cups Coconut Butter Or Vegan Cream Cheese
⅔ cups Earth Balance Butter Or Organic Butter, Softened
1-½ teaspoon Pure Vanilla Extract
7 drops Liquid Stevia And/or Sub 1/2 Cup Xylitol For The 7 Drops Stevia
¼ cups Flour
2 Tablespoons Diary Free Milk

Preparation
For the cookies:

Preheat oven to 375 F.

In a large bowl, combine the flour, cocoa powder, cornstarch, baking soda, baking powder and salt. Mix well. Add coconut sugar and soft butter. Add vanilla and eggs and mix in until all is combined.

Roll out the dough on a flat, lightly floured surface and cut out cookies with your preferred size round cookie cutters. Or scoop out tablespoon-sized scoops of dough and roll into balls and very lightly flatten into a round shape.

Place cookies on parchment lined baking sheets leaving at least an inch in between. Bake cookies at 375 F for 7 minutes for softer cookies or 9 minutes for more crisp cookies. Smaller size cookies may just need 6-7 minutes if you want them extra soft. These cookies will spread out and puff a bit, so make them more on the smaller side for authentic sized Oreos. Remove from oven and allow them to cool before filling.

For the filling:
In a small bowl, beat all of the frosting ingredients until well combined.

Once cookies are cooled, spread or pipe filling on the bottom side of a cookie, about 1/4 inch thick and place another cookie on top to form a sandwich. Repeat with remaining cookies and filling.

Store cookies in an airtight container. Cookies will last up to 2 days at room temperature or up to 3 weeks in the freezer.

Depending on how small or large you would like your cookies, these will yield 18-25 cookie sandwiches.

Comments

Little Meat Loaves

"These individual meat loaves are topped with a sweet and tangy sauce. The sausage in this recipe yields a more complex flavor than your standard meat loaf." Ingredients 2 eggs, beaten 3/4 cup crushed buttery round crackers 1/2 cup milk 1/2 cup grated Parmesan cheese 1/2 cup chopped onion 1 teaspoon Worcestershire sauce 1 teaspoon dried Italian-style seasoning 1 teaspoon garlic salt 1 pound lean ground beef 1 pound ground sausage 1 cup ketchup 1/2 cup packed brown sugar 1 tablespoon Worcestershire sauce Directions Preheat oven to 350 degrees F (175 degrees C). In a large bowl, combine the eggs, cracker crumbs, milk, cheese, onion, Worcestershire sauce, Italian-style seasoning, garlic salt, ground beef and ground sausage. Mix this together well and form into individual loaves. Place the loaves in a 9x13 inch baking dis...

Amazing Gluten-Free Layer Bars

"A gluten-free adaptation of the traditional Seven Layer Bar recipe. All ingredients are available in ordinary supermarkets. Be sure to check the packaging on your ingredients to make sure they are indeed gluten-free." Ingredients 7 ounces sweetened flaked coconut, divided 1 cup butterscotch chips 6 ounces semisweet chocolate chips 8 ounces unsalted peanuts 1/2 cup sliced almonds 1 (14 ounce) can sweetened condensed milk Directions Preheat oven to 350 degrees F ( 175 degrees C ). Generously grease one 13x9-inch baking pan. Spread 2/3 of the flaked coconut evenly on the bottom of the baking pan. Sprinkle the butterscotch morsels, chocolate chips, and peanuts evenly over the coconut layer. Pour condensed milk evenly over the whole pan. Top with sliced almonds and remaining coconut. Bake in preheated oven for 20 minutes. Cool completely before cutting into squares.

Baked Lemon Chicken with Mushroom Sauce

"A great chicken recipe that I have made for years. Serve with rice and a fresh veggie. Impressive!" Ingredients 1 tablespoon olive oil 6 skinless, boneless chicken breast halves 1 lemon 1/4 cup butter 3 cups fresh sliced mushrooms 2 tablespoons all-purpose flour 1/2 cup chicken broth, or more as needed 1 tablespoon chopped fresh parsley Directions Preheat oven to 400 degrees F (205 degrees C). Pour olive oil in an 8x8-inch glass baking dish. Place the chicken breasts in the dish, coating each side with oil. Squeeze the juice of 1/2 lemon over each chicken breast. Slice the rest of the lemon and place a lemon slice on top of each chicken piece. Bake in the preheated oven until no longer pink in the center and the juices run clear, 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Melt butter in a skillet over medium heat; add mushrooms. Cook and stir un...

Recipe Exchange

Search This Blog