Whether you’re a dipper or a dunker, whether you eat cream first or cookie first, everyone loves Oreos; Nabisco says they are milk’s favorite cookie. Who am I to say otherwise? If you’re looking for an excuse to eat them (or just happy to add a cookie-based holiday to your calendar), you’re in luck. March 6th is National Oreo Day, a celebration of the day in 1912 when the Nabisco company first introduced their iconic sandwich cookie to America.
Every country has its favorite cookie; for Israel, the go-to treat that makes children smile and adults get nostalgic is the Krembo. It features a cookie base, topped with fluffy marshmallow cream and dipped in chocolate. Each Krembo comes individually wrapped in bright tinfoil. Like America’s Mallomar, the Krembo is only available during the winter months, making it even more special to its fans. And there are a lot of them — more than 50 million Krembos are sold each year in Israel (that’s 9 per person!).
Now we just need a healthy alternative to the Krembo. If anybody’s got one, let me know.
In the meantime, here’s a semi-healthy oreo cookie recipe. Enjoy!
So, I decided to create a homemade, and healthier, take on the Oreo cookie. You’ll LOVE these cookies if you’re a fan of the classic chocolate sandwich cookies. Not only do they taste like actual Oreos, but these cookies are also vegan, just like the original!
For the cake:
¾ cup organic oat flour
¼ cup organic coconut sugar
¼ cup cacao powder
3 ½ Tbsp melted triple-filtered coconut oil
2 ½ Tbsp unsweetened almond milk
1 Tbsp maple syrup
1 ¼ tsp vanilla extract
¼ tsp salt
¼ tsp baking soda
For the filling
¾ cup plus 1 Tbsp organic powdered sugar
1 Tbsp unsweetened almond milk
¼ tsp vanilla extract
Make the cookie batter
- In a medium bowl, combine the dry ingredients for the cookie batter. Whisk together with a fork until well combined.
- Melt the coconut oil in the microwave or on the stove. Then, in a small bowl, combine the wet ingredients for the cookie batter.
- Incorporate the wet ingredient mixture into the larger bowl with the dry ingredients and knead together with a silicone spatula until well combined.
- Refrigerate the dough for about 20 minutes
- Preheat the oven to 300°F
- Roll out the dough
- Place the cooled dough between two sheets of parchment paper. Roll out the dough until thin, about 1/8th-inch thick, using a rolling pin (or a large cup)!
- Using a small glass or container (I used a 2oz mini-glass container), cut out the dough into round cookies.
- Place the cookies on a cookie sheet lined with parchment paper and bake for about 10-11 minutes. Watch the cookies carefully as to not burn them.
- Set the cookies aside and let them cool on the baking sheet.
Make the cookie batter
- Combine all filling ingredients into a small bowl, whisk together for 2-5 minutes until thick, and well-combined. If you prefer, use a handheld mixer.
Assemble and enjoy!