Mar 23, 2013
Healthy Homemade Oreoz
When I was young, about 5 or 6 years old, my mother walked into the kitchen to find me eating Oreos for breakfast. She stared at the three rows of cookies in the classic size blue package (well, by the time she walked in there were only two rows left…). She stared at the plastic wrapping that I had torn open like some starving, savage animal. With chocolate cookie crumbs coating my chubby cheeks and little fingers, I looked at her as I grabbed another Oreo. I shoved a cookie in my face and asked my mother if she wanted some too. She froze and stared at me in disbelief. “Sugar? For breakfast?! You know, when you get older you’re going to get stomachaches if you keep doing that.” I thought, Oh really? Then I should get my fill of Oreo breakfasts before I grow up!
So, I’m older now. I’m twenty and guess what? I’m still waiting for that day to come, the day my mother warned me about where I can’t eat anything super sweet for breakfast. I could eat frosting out of a tub for breakfast, my body can tolerate an insane amount of sweetness at any hour of day. Dessert for breakfast? Dessert for lunch? Dessert at 3am? No problem. I can and will eat cake with frosting, brownies, candies, etc to this day, but only if they are good for me. Like these homemade Oreos.
My homemade Oreos aren’t like any storebought cookie sandwiches. These are whole grain, sugar free and all natural. Yup, no bleached flour, no refined sugar, no artificial flavorings! Just check out the difference in the nutrition labels. The storebought Oreo nutrition label is on the left, the DWB nutrition label is on the right:
The homemade version has 40 less calories, 12g less carbs, no sugar added and 4g protein. While my version may be lower in calories, that doesn’t automatically mean it’s healthy. It’s all about the ingredients!
^^ that’s the Oreo ingredient list.
Sugar is the first one (of course), bleached flour is the second and high fructose corn syrup is the fifth. Ugh, and it’s made with FAKE vanilla! Tsk, money-grubbers.
Skip all the ugly stuff and make Oreos at home using whole grains, applesauce and a natural cocoa powder.
Healthy Homemade Oreos (gluten-free)
- 160g (1 cup) Brown Rice Flour
- 120g (1 cup) Oat Flour
- 70g (3/4 cup) Dutch Processed Cocoa Powder (unsweetened)
- 1+1/2 tsp Baking Powder
- 1+1/4 tsp Salt
- 123g (1/2 cup) Unsweetened Applesauce
- 96g (1/2 cup) Non-Hydrogenated Vegetable Shortening (I used Spectrum Organics)
- 192g (1 cup) Granulated Erythritol (or dry sweetener of choice)
- 5g (1+1/2 tsp) Ener-G Egg Replacer + 2 tbs Water (or one egg)
- 1 tsp Vanilla Extract
- 3 tbs + 2 tsp Water*
- 5 tbs Unsweetened Almond Milk
- 36g (3 tbs) Non-Hydrogenated Vegetable Shortening
- 1 tsp Vanilla Extract
- 42g (2 scoops) Vanilla Brown Rice Protein Powder** (I used SunWarrior)
- 120g (1 cup) Powdered Erythritol
For the Wafer Cookies:
- In a large bowl, sift together the rice flour, oat flour, cocoa, baking powder and salt.
- In a small bowl, whisk together the egg replacer, water and vanilla.
- In a separate bowl (microwave-safe!), add the applesauce and shortening. Microwave at 20-second intervals, stirring between each one, until very soft. Stir in the erythritol. It should look like this:
- Add the egg replacer to the applesauce mixture.
- Dump the wet mixture over the dry mixture. Fold together. It should be dry and crumbly like this:
- Add the water 1 tbs at a time, folding between each addition, until it looks like this:
- Shape dough into a disc, wrap in plastic wrap and refrigerate for 30 minutes.
- Take the disc out of the fridge, preheat the oven to 350 degrees Fahrenheit, and line a cookie sheet with parchment paper.
- Roll the dough between parchment paper (I put the parchment on a Silpat so it doesn’t slide around) until 1/8″ thick. Use a circle cookie cutter and transfer the circles to the cookie sheet.
- Poke holes into the surface of each circle and bake for ~12 minutes (cookies will be firm with a little softness). Slide cookies off parchment paper and onto a wire cooling rack. Let cool completely.
For the Filling:
- In a large, microwave-safe bowl, add the almond milk and shortening. Microwave at 20-second intervals, stirring between each one, until melted. Stir in the vanilla extract.
- Stir in the protein powder.
- Stir in the erythritol (should look like a soft buttercream frosting). Scoop frosting into a piping bag with circle tip.
- Flip half of the chocolate wafers and pipe a circle outlining the cookie, then fill it in. Top with a wafer to make sandwiches.
*You can probably omit or reduce the amount of water if using a real egg.
**You can omit the protein powder and use more powdered erythritol if you like
This recipe is: sugar free, gluten free, vegan!
Recipe adapted from: My Kitchen Addiction
And they are totally dunkable.
So good! I wish I ate these as a child rather than the storebought stuff.
Oh, and can you tell me if you make this? I’d like to come over and eat half of them with you