Ever since I developed my food sensitivity to rapeseed, which is in canola oil and soy lecithin, Oreos, which have both canola oil and soy lecithin in them, has been one of the food items I can no longer eat. There are many different alternatives for Oreos such as Gluten-Free Oreos or Organic Oreos, but every alternative I have found still has soy lecithin in them, therefore, I still can’t eat them. I decided to look for a homemade version of Oreos that are still quite similar to Oreos, but slightly different in ingredients so I can enjoy them.
Read My Story Here: https://goo.gl/bmvT2a
Below is a recipe for homemade eggless, gluten-free, sugar free, vegan Oreos. An Oreo that should be safe for anyone to eat. They are healthier than Oreos with less the calories, no added sugar, and natural flavors for the same delicious cookie. These cookies are so good and I couldn’t just eat one cookie; I had to grab another one. In my opinion, they taste better than Oreos with it’s natural flavors and sweetness. These cookies will definitely not let you down. Follow the recipe below to make a delicious healthy Oreo.
160g (1⅓ cups) Oat Flour (Can be bought in stores)
96g (½ cup) Granulated Erythritol (Natural Sweetener-Sugar Replacer)
40g (½ cup) Unsweetened Dutch Processed Cocoa Powder
1 tsp Double-Acting Baking Powder
½ tsp Salt
112g (½ cup) Coconut Oil, melted
¼ cup Unsweetened Vanilla Almond Milk, room temperature
4 tsp Vanilla Extract
1 tsp Stevia Extract
210g (1½ cups) Powdered Erythritol (Like Powdered Sugar)
3 tbs Water
1 tsp Vanilla Paste (I used homemade- https://dessertswithbenefits.com/homemade-vanilla-bean-paste/)
FOR THE WAFERS:
- Preheat your oven to 350 degrees Fahrenheit.
- In a small bowl, whisk together the oat flour, erythritol, cocoa powder, baking powder, and salt.
- In a stand mixer bowl with beater attachment, add the coconut oil, almond milk, vanilla extract, and stevia extract. Mix on low speed until completely mixed.
- Dump the dry ingredients into the stand mixer and mix until completely mixed. Cover the bowl and refrigerate for 30 minutes.
- Roll ⅓ of the dough in between two silicone baking sheets until ~⅛” thick. Use a 2″ circle cookie cutter to punch circles into the dough. Peel away the dough surrounding the circle shapes, putting the dough back into the stand mixer bowl, and transfer the silicone sheet with the circles onto a cookie tray.
- Bake for 12 minutes. Carefully transfer the silicone sheet onto your counter or a wire cooling rack to cool completely. Keep re-rolling the dough and baking until all the dough is used up.
FOR THE FILLING:
- In a large bowl, whisk together the erythritol, water, and vanilla paste, until you get a frosting-like texture.
- Scoop the frosting onto half of the wafer cookies, then gently press the remaining wafer cookies on top to make sandwich cookies. Serve and enjoy!
**Only frost and sandwich the cookies the day you serve them. While they last about a week in the fridge, the filling softens the cookies over time.
I’ll now be able to enjoy an Oreo type cookie that looks and tastes like an Oreo, if not, better than an Oreo. This recipe is a recipe everyone can enjoy whether you have food allergies or not. It’s healthier than Oreos and is made with all natural ingredients. Make some healthy homemade eggless, gluten-free, sugar free, vegan Oreos to enjoy and share with others.
Inspired by: https://dessertswithbenefits.com/homemade-oreos/