My challenge this week (as if getting out of bed in time for work five days in a row wasn’t challenge enough) was to make a gluten-free, grain-free, sugar-free version of Oreo Cookies and still have it be delicious. The delicious factor was non-negotiable.
First, the cookie layer.
It had to be the right mix of salty and sweet to deliver that signature Oreo taste so I used both coconut flour and almond meal (otherwise known as very finely ground almonds).
Together with cocoa powder and sunflower seed butter this created both the texture and the taste I was looking for.
I scared the dog (who likes to watch me cook from a safe distance) by gleefully yelling: “IT’S GO TIME!” and proceeded to stage two.
The sweet cream filling.
This was a bit trickier. From what I remember (although admittedly I haven’t eaten an Oreo in a very long time), the filling needed to be sweet, smooth and sturdy enough to hold two cookies together.
I settled on a cream cheese and vanilla version with honey as the sweetener.
Good ol’ reliable honey.
They came out great. We had some
guinea pigs friends round and the whole plate vanished before I even had time to save one for the chef. Boo.
What is it they say about the shoemaker’s kids needing shoes? Well something like that applies…
Oreo Cookies (makes 13)
- 3/4 cup coconut flour
- 1/4 cup finely ground almonds (I pulsed mine in a coffee grinder for a few minutes til powdery)
- 1/4 cup ground flax seeds or flaxmeal
- 2 tbsps cocoa powder
- 1/4 tsp sea salt
- 1/4 tsp baking powder
- 1/2 tsp vanilla
- 6 tsbps butter, melted
- 1 tbsp honey
- 1 tbsp sunflower seed butter (other nut butters can be used)
- 2 large eggs
- Sieve the coconut flour, cocoa powder and baking powder into a large mixing bowl. Pour in the almonds, flax seeds and salt. Stir.
- In a separate bowl whisk together the butter, eggs, honey, sunflower seed butter and vanilla.
- Gradually add the wet ingredients to the dry and stir ’til it forms a thick dough.
- Roll out the dough and, using a cookie cutter or similar instrument, make your cookie shapes (I used a cutter about 2in in diameter). You should make around 26.
- Bake these on a lined baking tray at 375 for 7 minutes. Remove and let chill in the fridge while you work on the filling.
- 4 oz cream cheese, at room temp
- 2 tbsps butter, softened
- 1/2 tsp vanilla
- 2 tbsps honey
- 1/4 cup heavy cream
- Using an electric whisk or blender cream together all the above ingredients. When they are thoroughly blended place around a heaped tsp’s worth on each cookie. You don’t want to go overboard here because if the cookie is over-filled, the creamy goo will squish out on either side as you try to eat it. Unless you are eating these alone that will lead to shame and embarrassment (and possibly cream cheese all over your face).
- Sandwich the filling between two cookies.
- Store in the fridge until ready to eat.