Healthy Homemade Oreos
Healthy Homemade Oreos
Making healthy homemade Oreos at home is a great choice when you’re craving that classic cookie treat, but don’t want the added sugars and preservatives. Here’s how to make a healthy version of Oreo cookies in a few steps!
Making healthy homemade Oreos at home is a great choice when you’re craving that classic cookie treat, but don’t want the added sugars and preservatives. Here’s how to make a healthy version of Oreo cookies in a few quick steps!
The full recipe for healthy Oreo cookies is below, but be sure to read through this blog post for my tips on how to make sure your homemade Oreos turn out great. When I made my homemade Oreos, I used pink cream in honor of Valentine’s Day but you can you make your cream classically white, or whatever color you prefer.
What are the ingredients for these healthy homemade Oreos?
The full ingredients list for these healthy Oreo cookies is below, but here’s the gist of what you’ll need:
Black cocoa powder will make your Oreo cookies extra dark. I used King Arthur’s Baking brand.
Almond flour, or all purpose flour will work for these healthy cookies.
Coconut oil is used instead of butter for this healthy cookie recipe.
Maple syrup is used as our refined sugar-free sweetener.
Coconut butter is the key ingredient for the healthy, refined sugar-free cream.
So, how do you make these healthy Oreos?
Making healthy Oreos at home is fast and easy. There are three main steps to this recipe:
Prepare the cookie dough by mixing the flour, black cocoa, maple syrup, and melted coconut oil together until a thick dough forms.
Roll out the dough, and then use a 1” or 2” cookie cutter to cut out the cookies. Bake for about 10 minutes, until lightly browned. Cool cookies completely at room temperature.
Make the healthy frosting by simmering coconut butter, maple syrup, and a bit of non-dairy milk in a saucepan. Once it’s thick, transfer to a heatproof bowl to cool completely. At this point, if you want to add some color to your cream, then mix in a spoonfuls of fruit syrup. I used cranberries for this pink color. You could also try cherries or strawberries, too, or leave out the fruit completely if you want traditionally white frosting.
Are these healthy Oreos gluten free?
They can be! This healthy Oreo recipe can easily be made gluten free if you replace the all purpose flour with gluten free flour, or almond flour. My personal favorite gluten free flour brand is Krusteaz, which you can find here on Amazon.
Are these homemade Oreo cookies vegan?
Yep! These homemade healthy Oreo cookies are vegan (and delicious)! Instead of butter and eggs, we use a combination of coconut oil and maple syrup for the cookie dough. The cookies will crisp up as they cool, giving us that crunchy Oreo cookie crunch that we all love.
How do you store these homemade Oreo cookies?
Once all of these sandwich cookies are assembled, store them in an airtight container at room temperature. The cookies will stay fresh for about 3-5 days.
Healthy Homemade Oreos
Ingredients
- 2 c flour (try almond flour if gluten-free)
- 2-3 tsp black cocoa powder*
- Pinch of salt
- 1/4 c maple syrup, or honey
- 1/4 c coconut oil, melted
- 1/2 tsp vanilla
- 1/2 c coconut butter
- 1/4 c non-dairy milk
- 2 tsp maple syrup, or honey
- 1/2 tsp vanilla
- Optional: 1-2 tbsp cherry juice, for color
Instructions
- Preheat oven to 350 F. Line a baking sheet with parchment paper and set aside.
- In a large bowl, whisk together the flour, cocoa powder, and salt.
- Add in the maple syrup, coconut oil, and vanilla, and start mixing it with a spoon until the dough forms. It might be easier to do this with your hands as the dough will be thick. If the dough is too thick and crumbly, add a splash more coconut oil until it comes together.
- Roll out the dough between two sheets of parchment paper until it's about 1/4" thick. Use a 1" or 2" cookie cutter to cut out the cookie dough. You can re-roll the dough scraps to stamp out more cookies, if needed.
- Place the cookie dough rounds on the baking sheet and bake for about 10 minutes, until the tops of the cookies are lightly browned.
- Remove from the oven and allow cookies to cool completely. They will harden as they cool.
- In a small saucepan, combine all of the ingredients, except for the (optional) cherry juice.
- Cook over low heat until the mixture simmers and thickens. Remove from heat and transfer to a heatproof bowl.
- Optional: stir in the cherry juice, one spoonful at a time, until the desired color is achieved.
- Allow cream to cool completely. It will stiffen as it cools. You can speed this up by placing it in the fridge, and removing it a few minutes before you're ready to assemble your cookies.
- To assemble your cookies, spread 1-2 tsp of the cream onto half of the cookies, and then top with another cookie.
Notes
*You can certainly use regular unsweetened cocoa powder for this recipe, but your cookies won't turn out as dark.
I started salt n sprinkles to show that making good food is both fun and easy to do. My recipes are mostly plant-based, and always delicious. I know you'll find just what you're looking for!