Oreo Sandwich Cookies

Dec2013 038One of the foods I miss most being gluten and sugar free is Oreo cookies.  I remember the year my best friend and I watched The Parent Trap and discovered Oreo cookies with peanut butter.  Oreos aren’t exactly made with the healthiest of ingredients, but if you haven’t tried that combination, try it once.  Then, make these cookies instead!  They’re chewier, tastier, and even better with peanut butter.  The original recipe for these cookies comes from Cakes ‘n’ Bakes, and the icing from Cassidy’s Craveable Creations.  I made quite a few adjustments, but I’m so thankful there was a recipe to go off of when making the icing!

Dec2013 037

I recently read an article saying that Oreo cookies are as addictive as cocaine because of the sugar in them.  Well, I’d like to say that these oreos are just as addictive, which may or may not be a good thing.  They don’t have any refined sugar in them, and have a small amount of coconut palm sugar.  While no sugar substitute has the complete go-ahead or taste comparison, coconut palm sugar is very low glycemic, which makes it one of the healthiest sugars I know of.  The icing is also dairy free, and I tried a new butter substitute.  Usually I don’t use soy in my baking, but I wanted to try out this “cream cheese” recipe since I’m trying to stay away from dairy.

Cookies (makes about 20)

Ingredients
1/2 cup coconut oil, room temperature
1/2 cup coconut palm sugar
1 tbsp stevia powder
1 egg
1/2 cup almond or coconut milk
1/4 cup honey (optional)
1 teaspoon vanilla
1/2 cup brown rice flour
1/2 cup sorghum flour
1/4 cup almond flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon xanthan gum
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Directions

1.  Preheat oven to 350 degrees

2.  Mix all dry ingredients in a medium sized bowl

3.  Cream the coconut oil and vanilla in a separate bowl

4.  Add in the egg

5.  Add the wet ingredients into the dry and blend until well combined

6.  Drop onto a cookie tray in 1.5 inch round balls

7.  Bake for 10 minutes and let cool before removing from the tray

Icing

Ingredients1/2 cup coconut oil
1/2 cup Earth Balance Butter
1/2 cup coconut milk cream
*when you’re buying the coconut milk, gently shake the cans until you find one that doesn’t sound very liquidy.  You’ll want the more solid part of the coconut milk off of the top of the can.
1/2 cup honey
1 tsp creamy almond or cashew butter
1 1/2 tsp apple cider vinegar
1 1/2 tsp lemon juice
1/4 tsp salt
2-4 tsp xanthan gum
2 tsp vanilla

Directions

1.  Blend all ingredients in a large bowl. Blend for 3-5 minutes until the xanthan gum starts to bind the icing together

2.  Add more coconut cream if needed so that the icing is quite thick

3.  Refrigerate or freeze for 30 minutes to solidify even more

4.  Ice one cookie and make cookie sandwiches

These cookies need to be kept in the fridge as they are very soft and icing will start to soften as soon as it isn’t in the fridge.

 

Be Sociable, Share!

Leave a Reply

Your email address will not be published. Required fields are marked *

Post Navigation