Homemade Oreos

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I LOVE oreos!  They are the perfect mix-in for ice cream, dunked in milk, or enjoyed completely on their own, yum!

Sadly though, they contain things like high fructose corn syrup, soybean oil, canola oil & a bunch of other things I can’t pronounce very well.  They’re definitely not the types of things I want to be putting into my body.

So, when I spotted these a while back, I KNEW I had to take a shot at making my own “healthified” version.

Now, I realize calling these “healthy” is quite the stretch.  But, for an occasional, you know…every few hours snack…(kidding, sorta:-)) I think these are allowable.

Everything in moderation is my motto & I’m sticking to it! :-)  So, enjoy, but don’t eat 10 in one sitting, okay?

I added a little natural food coloring to my frosting for Easter this weekend & I loved the way these turned out!  You’ll definitely want a tall glass of milk or water to help wash these down, they are VERY sweet!

Here it is…

Homemade Oreos

For the cookies:

1 1/4 c. whole wheat pastry flour

1/2 c. unsweetened cocoa powder (I like to use Dutch processed)

1 t. baking soda

1/4 t. baking powder

1/2 t. sea salt

1 c. sucanat (you can use white sugar as well)

10 T. butter, at room temperature

1 egg

Filling:

1/2 batch of Alice’s Classic Vanilla Buttercream, replacing half of the vanilla with almond extract

*This is my go to buttercream recipe, I LOVE it!  You can substitute sucanat that has been ground for the powdered sugar but it will change the taste & consistency some.

Preheat oven to 375 degrees. Line two baking sheets with parchment paper.

In the bowl of a stand mixer, combine all the dry ingredients.  Add the butter & mix until incorporated.  Add in the egg & mix until all is combined.

Using two spoons, scoop small, tablespoon sized balls onto prepared baking sheets, 2 inches apart.

Mine were a little bigger than they should have been.  It’s up to you if you want them to big oreos or on the smaller side. Smaller ones are easier to work with later.

Get a small bowl of water & 2 forks.  Dip your forks in the water, tap off the excess & lightly press cookies down, like you do a peanut butter cookie. Make sure you don’t get them too wet, use just enough water to keep your forks from sticking.  The fork pattern doesn’t have to be precise, you will hardly see it after baking.

Bake for 8-10 minutes, rotating the pans halfway through.  Transfer the pans to cooling racks.

See, I made mine a little big & they ran into in each, oops.

Allow to cool on the pan for about 5 minutes before moving the cookies directly to the cooling racks.

While they’re cooling down, whip up a half-batch of Alice’s yummy Classic Vanilla Buttercream.  Since Easter is this weekend & I had some natural food coloring sitting in my fridge I added a bit to my frosting just for fun.

Once the cookies are completely cool, frost half with the buttercream & top with the remaining cookies.

Serve these up with a tall glass of milk (or water if you’re like me:-)) & enjoy!

*I was able to get about 12 sandwiches with this size of cookie.

Source: adapted from Annie’s Eats

7/3/12: Edited to add:

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