My dear oreo. Where have you been all my life?
I understand that we have had our issues. Growing up so far separated from your magical chocolaty crunch was always destined to make our love difficult.
But, please, do not hold my childhood against me. You have ventured across the ocean to the shores of my fair homeland to meet me, and for that I am forever grateful.
But why my dear oreo, did you insist on only being around for short stints of time? Were you so cruel so as to force me into self restraint?
Your absence only served to make your presence more intoxicating.
Oh, Oreo. Then you made yourself unknown to me for a time. I went into a period of cleansing and detoxification. You were so far from my mind.
But then, ever addicting you were there. You leered at me from your new found triple box. You beckoned from the icy depths of cookies and cream icecream. You tried to torment me with new flavours and colours and you almost lured me back to your ways.
But then it dawned on me. I did not love you anymore.
I had grown…. I had changed. Your ways were not mine anymore.
I belonged to another.
Oh healthy oreo. You were there for me in my moment of need. When nothing but a dark chocolate cookie crunch and sweet vanilla cream would do. But you left me with no refined sugar high. No post cookie hangover. No addiction, save for the lure of your delicious taste.
Oh healthy oero. Be mine.
Healthy Oreos (or cookies and cream)
Makes 22, Adapted from Chocolate Covered Katie
3/4 cup spelt flour
1/4 cup cacao (or cocoa)
1/4 cup coconut sugar
1/4 tsp salt
1/4 tsp baking soda
1/4 cup coconut oil or butter (melted)
3 tbsp water
2 tbsp pure maple syrup (or agave)
Filling (makes more than you need)
1/2 cup raw honey (or maple syrup)
Seeds from 1 vanilla bean (or teaspoon vanilla extract)
1/2 cup coconut butter OR about a cup desiccated, shredded or flaked coconut
Preheat the oven to 150ᵒC/300ᵒF and line a cookie sheet with parchment paper. To make the cookies mix all the dry ingredients together. In a seperate bowl mix all the wet ingredients. Mix these together, roll into a ball and set aside in the fridge for a little while to harden up a little before rolling.
Meanwhile for the filling, make coconut butter from your dried coconut by placing it in a food processor until it turns into a smooth, liquidy butter. Scrape down the sides as neccesary and be patient. This takes a little while (a few minutes) even with a high speed food processor. If you don’t have a high speed food processer this will take longer and you may need to take breaks to stop your food processor from burning out. Alternately use bought coconut butter (this is not the same as coconut oil). Melt this coconut butter and then mix with the honey and vanilla until well combined. Taste for flavour and add more or less sweetener or vanilla until it reaches your preferred taste.
Warm the cookie dough up a little by kneading gently with your hands, roll into a ball again and place between two sheets of parchment paper. With a rolling pin or round tube of some description, roll into a thin dough (about 2mm). Take the top layer of parchment paper off and cut into oreo sized circles with a cookie cutter, glass or lid (or any other shape you want). I used a decorative pewter shot glass from our holiday and it worked perfectly! Though sometimes the cookies didn’t want to come out… Place cut cookies onto the prepared cookie sheet. Re-roll the dough as many times as needed until it is all cut out.
Bake for about 10 minutes and cool completely. Be careful not to over bake as they will harden as the cool.
Once the cookies are cool, warm up the cream filling until it is workable and spread a layer onto a cookie then press it together with another cookie. The filling will need to be warm and a bit sticky or they won’t stay together. Be careful not to press too hard or the cookies may break too.
Store (in the fridge or cupboard) until ready to eat. Or eat them straight away!
Notes and suggestions: use these to make cookies and cream desserts (like icecream or cheesecake), or be lazy and just make the cookie without the cream to add to these recipes. Try different flavours for the filling like peppermint cream, or even add some fresh pureed strawberries (just note that the fresh fruit will reduce shelf life).