Double Stuf Oreos were my jam growing up (and yes I googled it – it’s “Double Stuf,” one ‘f,’ not “Double-Stuffed, my mind is blown). So creating a Healthified version for my cookbook was high on my priority list. While I was successful at creating that recipe, it does require some more steps than most of my recipes, which is why I have been so excited to test them out using the Gratisfied Empower Bar Cacao baking mix. The convenience of the baking mix simplifies it for sure!
If you are also a fan of Oreos, and if you still eat them to this day, I urge you to try making these upgraded cookies instead. It might take more work than if you were to grab a package off of the shelves, but your body and blood sugar will thank you.
Ingredients in traditional store-bought Oreos:
SUGAR, UNBLEACHED ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE {VITAMIN B1}, RIBOFLAVIN {VITAMIN B2}, FOLIC ACID), PALM AND/OR CANOLA OIL, COCOA (PROCESSED WITH ALKALI), HIGH FRUCTOSE CORN SYRUP, LEAVENING (BAKING SODA AND/OR CALCIUM PHOSPHATE), SALT, SOY LECITHIN, CHOCOLATE, ARTIFICIAL FLAVOR.
versus ingredients in the Healthified version using the Empower Bar Cacao baking mix:
Organic Cacao Powder, Pumpkin Seed Flour, Sunflower Seed Flour, Organic Hemp Seeds, Organic Coconut Flour, Organic Pea Protein, Monk Fruit, Coconut Oil, Liquid Sweetener of Choice, Grass-fed Butter [or Vegan Butter]
And given that it does take some extra love and attention to make them, this makes it less likely you will sit there and mindlessly eat a whole sleeve like anyone could easily do with the processed packaged kind. When you turn to real, high-quality ingredients, you are able to savor, enjoy, and feel satiated and satisfied (gratisfied!).
Chocolate Sandwich Cookies {Grain-free, Vegan Option}
Equipment
- Rolling Pin optional
- Baking sheets
- plastic wrap and parchment paper
- spatula
- 2-inch cookie cutter
- whisk or hand-blender with whisk tool
Ingredients
For the cookies
- Empower Bar Cacao baking mix pouch see note
- 1/3 cup melted coconut oil
- 1/4 cup maple syrup or liquid sweetener of choice
For the filling
- 1/2 cup grass-fed butter, vegan butter, or palm oil shortening softened to room temperature
- 1/2 cup coconut oil room temperature
- 1/2 cup powdered monk fruit or powdered sugar of choice
- 1/2 teaspoon vanilla extract optional
Instructions
- Make the cookies. In a small bowl, whisk together the melted coconut oil and liquid sweetener until creamy. Transfer the Empower Bar Cacao baking mix to a large bowl. Pour in the coconut oil mixture and use a spatula to blend until a dough is formed and it becomes thick enough to handle (it might take some extra stirs with the spatula).
- Use your hands to gather the dough into a ball and wrap it tightly in plastic wrap. Refrigerate the ball of dough for 30 minutes
- Meanwhile, preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
- Once chilled, place the ball of dough between two sheets of parchment paper. Use a rolling pin to roll out the dough until about 1/4-inch thick. If you don't have a rolling pin, you can use a wine bottle. Remove the top sheet of parchment paper.
- Using a pre-greased 2-inch circle cookie cutter (or cookie cutter of desired shape and size) cut out cookies, and use a pre-greased spatula to place them gently on the baking sheets. Do this until all of the dough is used up. You should have at least 20 cookies which will make 10 sandwich cookies.
- Bake the cookies for 8 to 10 minutes until they have started to firm (they might still be soft to the touch, but they will continue to firm as they cool). Allow the cookies to completely cool before filling (1-2 hours).
- Make the filling. In a large bowl, combine the grass-fed butter and coconut oil. Using a whisk or a hand-blender with the whisk attachment, cream together the butter and coconut oil until blended and fluffy, about 30 seconds. Add the powdered monk fruit and vanilla extract (if using) and blend again. Use your spatula to give the filling mixture a stir.
- Place 1-2 tablespoons of filling between two cookies and press them together until the filling reaches the edges of the cookies. Continue to do this until all of the cookies have been filled. Keep the cookies in the refrigerator.
Notes
