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Sunday, 2 July 2017

Easy vegan healthier Oreo cookie recipe

Vegan, gluten-free, wheat-free, natural sugar, no trans-fats

Say hello to the homemade and healthier Oreo cookie.

I am so excited to share with you, my absolute beauty of a recipe! 

Oreos are one of my favourite cookies, but I wanted to make my own version which cuts down on sugar, trans-fat and all of the unnatural ingredients found in original Oreos.
I, of course, had to make the gluten/wheat-free so everyone can enjoy too!

These cookies taste delicious. The filling is creamy and compliments the chocolate biscuit really well. It tastes like cookies and cream, yay.
The coconut cream isn't as stiff as buttercream frosting but I wanted to try and make a filling a bit more natural and if served chilled, has the perfect oreo cream texture. 

They are fun to make and can be served at parties, occasions or as a treat.
If you like Oreos or not, you are going to LOVE this recipe!!! 

Preparation- 10 minutes minutes

Cooking time- 8-10 minutes
Makes- 20 cookies (10 sandwiches)
Level- Easy

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Ingredients for the cookie
-100g of plain flour (I used gluten-free)
-25g of cacao powder
-20g of coconut sugar
-Pinch of salt
-1/4 teaspoon of baking powder
-1 teaspoon of vanilla extract
-35g of coconut oil (melted)
-3 tablespoons of unsweetened almond milk (or any dairy-free milk)
-2 tablespoons of maple syrup (you can use fruit syrup)

Ingredients for the filling

-1 can of coconut cream
-30g of powdered sugar
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To make the cookies
Step 1- Preheat the oven to 145 degrees c and line a baking tray with greaseproof paper.

Step 2- In a large mixing bowl, add in the flour, cacao powder, sugar, salt and baking powder.

Mix until combined.
Step 3- In a separate bowl, combine the vanilla extract, melted coconut oil, almond milk and maple syrup.
Step 4- Pour the wet mix into the dry and combine.
It will start to form a dough like texture.

Step 5- Roll the dough into a ball, cover with clingfilm and pop into the fridge for 35-40 minutes to chill.

This will make it easier to roll.

Step 6- Lay greaseproof paper on your worktop then add on the dough and lay another piece of greaseproof paper on top of the dough.

This makes it easy to roll it out without it sticking to the rolling pin.
Step 7- Roll out the dough until 1/4 of an inch thick and cut out circles with a round cookie cutter.
I have linked the one I used here.

For an extra touch, I pressed the word 'OREO' into the cookie (this is optional)
Step 7- Place the cookies into the preheated oven and bake for 8-10 minutes.
Remember- Allow them to cool for around 10-15 minutes on the baking tray before removing them.
Allow to cool fully before filling.

To make the filling
Step 1- Scoop out the solid coconut cream from a can of coconut milk along with the powdered sugar and using a hand whisk or balloon whisk, whizz up until thick.
It will stiffen when chilled.

Step 2- Add a dollop of filling into a cookie and top off with another cookie.

Serve and enjoy.
Why not dunk them into some dairy-free milk, absolutely scrumptious.

Store in the fridge and best enjoyed on the day of making due to the coconut cream filling.

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Holly Jade 
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3 comments

  1. These cookies look AMAZING! Love how you added that cute OREO stamp :) Can't wait to make them!

    ReplyDelete
    Replies
    1. Hello Laurel, Thankyou so much! I know, it was my sisters idea. Its really effective :) x

      Delete
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