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!

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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:

nutrition label THEIRS  nutrition label MINE
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!
ingredients THEIRS
^^  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.

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Homemade Oreos

Yield: ~47 sandwiches

Ingredients

    Wafer Cookies:
  • 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*
  • Filling:
  • 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

Instructions

    For the Wafer Cookies:
  1. In a large bowl, sift together the rice flour, oat flour, cocoa, baking powder and salt.
  2. In a small bowl, whisk together the egg replacer, water and vanilla.
  3. 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:
  4. Add the egg replacer to the applesauce mixture.
  5. Dump the wet mixture over the dry mixture. Fold together. It should be dry and crumbly like this:
  6. Add the water 1 tbs at a time, folding between each addition, until it looks like this:
  7. Refrigerate for 20 minutes.
  8. Take the disc out of the fridge, preheat the oven to 350 degrees Fahrenheit, and line a cookie sheet with parchment paper.
  9. 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.
  10. 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.
  11. Shape dough into a disc, wrap in plastic wrap and refrigerate for 30 minutes.
  12. For the Filling:
  13. 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.
  14. Stir in the protein powder.
  15. Stir in the erythritol (should look like a soft buttercream frosting). Scoop frosting into a piping bag with circle tip.
  16. Flip half of the chocolate wafers and pipe a circle outlining the cookie, then fill it in. Top with a wafer to make sandwiches.

Notes

*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

http://dessertswithbenefits.com/homemade-oreos/

And they are totally dunkable.
dunking1
dunking2
dunking3
So good!  I wish I ate these as a child rather than the storebought stuff.
dunking4
Oh, and can you tell me if you make this?  I’d like to come over and eat half of them with you  :)
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Labels: Applesauce, Brown-Rice-Flour, Brown-Rice-Protein, Chocolate, Cookies-and-Crackers, DIY, Eggless, Erythritol, Gluten-Free, Nutrition-Label, Oat-Flour, Sugar-Free, Vegan

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Comments (23)

  1. Hi! All I see in the ingredient list in the original Oreo’s is GMO’s, GMO’s, GMO’s (soybean, canola, cornstarch, high fructose corn syrup)…yuck! Thanks for sharing and making a healthier version ;)

  2. Mikelle: March 23, 2013

    These look perfect! I always scrape off the cream and just eat the cookie part of oreos. I think I’ll make these and eat them all myself! :)

  3. April: March 23, 2013

    I asked this a while back and never got an answer… could you please continue to include the nutritional information of your recipes? It is extremely interesting and helpful when you do. Even if the answer is no, please respond just so I don’t have to keep checking back. Thanks, I look forward to trying this recipe :)

  4. Kayle (The Cooking Actress): March 24, 2013

    I would love to eat a bunch of these babies for breakfast!

  5. Ashley: March 24, 2013

    These are also dairy free?? Looks yummy!!

  6. dessertswithbenefits: March 25, 2013

    Hi April,
    Sorry if I didn’t respond! I try to include the nutrition labels in most of my recipes now but it is somewhat time-consuming checking all the labels of the ingredients, and a lot of the time different products/brands will have different nutrition labels so it may not be accurate for everyone. You can always try making your own though! I use this program, and I love it :)

  7. epoxy coatings: March 26, 2013

    I love your site! You will be in our prayers and thoughts! Nice and informative post
    on this topic thanks for sharing with us.Thank you

  8. April: March 29, 2013

    Thank you for the reply, I understand and I appreciate the times that you do upload them! Thanks for the program as well. Have a great Easter!

  9. Audrey: April 28, 2013

    This was a success :D thanks for the healthy recipe!

  10. alejandra: May 2, 2013

    Can I replace the non-hydrogenated vegetable shortening with something else???

  11. dessertswithbenefits: May 2, 2013

    I haven’t tried this recipe without the shortening but you can probably try coconut oil instead! Hope you like the recipe :)

  12. Remy: May 14, 2013

    Soooo glad to have found this! I’ve recently cut out sugar and preservatives from my diet so I’m trying to find homemade variants of my favourite junk and this looks amazing! I might try substituting the sweetener with honey, but I’m not sure how well that’ll work out.

  13. dessertswithbenefits: May 17, 2013

    Hi Remy, so glad to hear you cut out refined sugars too. I feel so much better without white sugar, no sugar rushes/crashes and no headaches :)
    I haven’t made these with honey instead of the erythritol because the liquid sweetener will disrupt the dry:wet ratio. One cup might be too much to replace.

  14. Krista: June 5, 2013

    Do you think you could use coconut oil instead of the shortening?

  15. dessertswithbenefits: June 5, 2013

    Krista- I haven’t tried it but I’m sure it will work :) Hope you like the recipe!

  16. Preesi: June 19, 2013

    There is a SPECIAL cocoa for making Oreos and Chocolate Wafers its called BLACK ONYX Cocoa

  17. April: July 29, 2013

    I tried this recipe today (minus filling!) I used palm shortening and a homemade egg replacer (whole new mom) and it was pretty successful. I found the cookies to be a bit softer than I would have liked but it could have been due to the egg replacer change. I did weigh all of the ingredients. For the filling, I used the recipe from smitten kitchen. The Swerve powdered sweetener I used did give a pronounced cooling taste, but the texture was really good. My family loved the cookies, so I’m calling this a success. Tomorrow I’ll be using some of the cookies for a cookies and cream milkshake with frozen bananas. Yum. :) Thanks for the recipe! Out of curiosity, have you personally tried this with an egg instead of starch? Were the results good? Thanks!

  18. dessertswithbenefits: July 31, 2013

    April-
    I’m glad you thought the cookies were a success! I’m sorry the cookies weren’t crunchy, maybe I’ll try the recipe again and see if I can fix that.
    And that milkshake sounds AMAAAAZING. I used plenty of my own Oreos in my milkshakes… delicious.
    I haven’t tried this recipe using an egg but I definitely want to try that out. I think I’ll use two egg whites instead of one egg though, because I think the lack of fat from the yolk might make the cookies more crunchy :)
    -Jess

  19. Jenn: February 10, 2014

    I would love to make these for my 6 yr old daughter, but we still allow sugar in her diet. Out of curiosity (since I am not good with the science behind cooking), would you say it would be okay to substitute regular organic sugar for the dry sweetener, or should i try powdered sugar, since it is a dryer form?

    Second, can I switch out the rice protein powder for hemp protein powder?

    And third, we are avoiding oats – do you have a good substitute for the oat flour?

    Thank you so much for any help you can give!

  20. dessertswithbenefits: February 10, 2014

    Jenn-
    Yup, regular organic sugar will work just fine. I wouldn’t recommend powdered sugar because the dough might get runny.
    As for the protein powder, I’m not sure… I’ve never used hemp protein powder before. You can give it a shot though :)
    Oat flour is a pretty unique ingredient, but you can try substituting it with more brown rice flour or some sorghum flour.
    Good luck! I hope these substitutions work out :)
    -Jess

  21. Irina nsanity: February 14, 2014

    These are absolutely delicious:) I used coconut oil instead of shortening in cookies dough itself and in the filling and it’s ok. I haven’t eaten cookies with filling for ages, thank you for this recipe!

  22. dessertswithbenefits: February 14, 2014

    Irina-
    YAY I’m so glad you liked the Oreos! The reason I used the shortening in the cookies was to add a lighter/crispier texture, coconut oil tends to add moisture and chewiness. However, I’m intrigued and kinda wanna try coconut oil in these now :)
    -Jess

  23. Irina nsanity: February 15, 2014

    Jessica, i just don’t have it, so there was no other option)) anyway i’ll definitely make them again! Just another time i’ll use 2 egg whites instead of 1 whole egg

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