... Healthy Homemade Oreo Cookies | Dance of Stoves

Healthy Homemade Oreo Cookies

gluten-free Oreo via danceofstoves.com
Who doesn't love Oreo cookies? 

Sure there is someone, but we find it hard to believe because they are irresistible. 

Also, they are vegan! 

The problem is that they are not very healthy, and they are not suitable for celiacs; that is why we are delighted with our homemade Oreo cookies, gluten-free, dairy-free and much healthier.

Also Read: Easy Homemade Oreo Ice Cream Recipe

You can also make the cookies without the filling; they are to die for. 

As you can see in the photos, our cookies are somewhat more precise than the traditional Oreo because we haven't added so much cocoa. 

After all, we like it that way. 

The Oreos are delicious, but you have to add too much sugar so that they are not bitter (at least for our taste), but if you are a fan of cocoa or if you do not mind adding more sugar (or sweetener), you can try on the go, while you make the dough.

Also Read: Easy Vegan Pesto Recipe

Gluten-free Oreo via danceofstoves.com
The filling is coconut cream with a bit of vanilla extract. 

Since we discovered it, we are hooked, and it is an excellent substitute for whipped cream. 

We also use this cream in our crepe cake recipe; it is very addictive!

Also Read: Mini Vegan Zucchini Pizzas

Gluten-free Cocoa Cookies via danceofstoves.com
The only downside to these cookies is that since they are made with rice flour, the dough is quite challenging to work with because it breaks easily, but if you have patience, it will be worth it. 

You can also use another type of flour, you may have to add more or less milk to the dough, but they will come out just as rich.

We advise you to make precisely the cookies you want to eat because you will not stop until they have all finished, the bad thing is that they are so delicious. 

With the amounts that we have used, we got 20 cookies, and they did not last 24 hours; we have no choice!

Also Read: Homemade Sweet And Sour Sauce

Oreo via danceofstoves.com
Homemade Oreo Cookies

Homemade Oreo Cookies
This homemade Oreos with coconut whipped cream is healthier and also gluten-free!

  • Author: Dance of Stoves
  • Preparation: 20 mins
  • Cook: 12 mins
  • Total: 32 minutes
  • Servings: 20 units (1x), 40 units (2x), 60 units (3x)
  • Category: Desserts
  • Cuisine: Vegan, Gluten-free

Ingredients SCALE (1x)

  • 200 grams of rice flour
  • 20 grams of unsweetened cocoa powder
  • 50 grams of brown sugar
  • 1/4 teaspoon of salt
  • 1/2 teaspoon baking soda
  • Two teaspoons vanilla extract (optional)
  • 50 grams of extra virgin olive oil
  • Three tablespoons soy milk
  • Three tablespoons agave syrup (or honey)
  • 100 grams of coconut cream

Ingredients SCALE (2x)

  • 400 grams of rice flour
  • 40 grams of unsweetened cocoa powder
  • 100 grams of brown sugar
  • 1/2 teaspoon of salt
  • One teaspoon baking soda
  • Four teaspoons vanilla extract (optional)
  • 100 grams of extra virgin olive oil
  • Six tablespoons of soy milk
  • Six tablespoons agave syrup (or honey)
  • 200 grams of coconut cream

Ingredients SCALE (3x)

  • 600 grams of rice flour
  • 60 grams of unsweetened cocoa powder
  • 150 grams of brown sugar
  • 3/4 teaspoon of salt
  • 1 1/2 teaspoon baking soda
  • Six teaspoons vanilla extract (optional)
  • 150 grams of extra virgin olive oil
  • Nine tablespoons soy milk
  • Nine tablespoons agave syrup (or honey)
  • 300 grams of coconut cream

Instructions

  1. We mix the dry ingredients (flour, cocoa, sugar, salt and bicarbonate) in a bowl.
  2. In another bowl, we mix the liquid ingredients (1 teaspoon of vanilla extract, oil, milk and agave syrup, which you can substitute for honey if you are not vegan).
  3. Mix the dry ingredients with the liquids, and when they are more or less integrated, we toss the dough on a floured surface. We knead until there is a ball that does not stick to the hands. We leave it in the fridge for at least 30 minutes.
  4. We take the dough out of the fridge and stretch it with the help of a rolling pin. It is more practical if you take portions of the dough instead of trying it all at once.
  5. With a cutter, we shape our cookies and place them on baking paper on a tray, which we will put in the previously preheated oven, with heat up and down, in the central part, at 170 degrees, for about 12 minutes. You have to be careful because the time may vary depending on your oven.
  6. For the coconut cream, we have used a 400 gram can of coconut cream. We left it overnight in the fridge, and the following day we opened it and separated the top layer that had solidified (it is not completely solid, it is more of a cream). We add a teaspoon of vanilla extract and mount with electric or manual rods until the cream does not move when turning the bowl. To assemble it and be successful, we recommend that both the bowl and the rods are cold (put them in the fridge a while before).
  7. When the cookies are completely cold, you can take one, add a teaspoon of coconut cream (or the amount you prefer) and place another on top. We repeat until all the cookies are finished.

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