Free shipping on orders over $70 NZ wide

Oreos

Oreos

February 22, 2018

I've seen many remakes of the American classic Oreo cookie, many of them raw, most of them containing dates or coconut sugar, so I set out to make a version with even less sugar!

These deliciously chocolatey (is that even proper English?) biscuits can be made and eaten as is, or you can fill them with whatever filling you choose! I used mascarpone here, which complemented the biscuit really well, but if you're dairy free you could try some whipped coconut cream or even coconut butter for a slightly sweeter filling.

 

Makes: 6 cookies (12 single biscuits)

Time: 40 mins (including 30 mins of chilling in the freezer)

Bake: 5-7 mins

Cookie:

  • 100g dark chocolate (I used 85% cacao)
  • 2 Tbsp coconut oil, melted
  • 1 large egg, whisked
  • 1 Tbsp rice malt syrup (optional)
  • 1 cup almond flour (or almond meal)
  • 3 heaped Tbsp raw cacao powder
  • 1/2 tsp baking powder

Filling:

  • 200g chilled mascarpone cheese (or if dairy free, whipped coconut cream -there are lots of instruction on how to make this if you google online).

DIRECTIONS:

1. Over a double boiler (or slowly in the microwave), melt the chocolate and then stir in the melted coconut oil, egg and rice malt syrup (if using).

2. In another bowl, combine flour, cacao and baking powder.

3. Combine wet and dry ingredients and mix well.

4. Form a ball with the mixture and then transfer onto a piece of baking paper and wrap like a parcel.

5. Place mixture in the freezer for approximately 25-30 minutes.

6. Preheat over to 180 degrees and line a baking tray with baking paper.

7. Remove mixture from freezer and place on the bench top with another piece of baking paper over the top. Use a rolling pin to roll mixture to about 2mm. 

8. Use a glass jar (or cookie cutter if you have one) to cut circles in the mixture and place these on the lined baking tray. Repeat process of rolling and cutting until all mixture is used up. 

9. Bake cookies for 5-7 minutes (dependant on your oven) or until cooked through.

10. Let cookies cool completely, then spread filling onto one side of a cookie and top with another cookie. Consume immediately (or the biscuit will go soggy within a day!).

Keep biscuits in an airtight container for 2 days. 



Leave a comment

Comments will be approved before showing up.


Also in Recipes

Nut Free Granola Bars
Nut Free Granola Bars

August 12, 2019

A terrific on-the-go healthy breakfast and perfect snack at any time of the day. Every member of our family loves them!

Read More

Raw Chocolate Brownies
Raw Chocolate Brownies

June 28, 2019

Packed with hidden gems, these easy throw together brownies are a great nutrient dense treat for the kids after dinner. 

Read More

Zucchini & Corn Friiters
Zucchini & Corn Friiters

June 10, 2019

These super easy fritters are great for dinner or the lunch box. Packed full of goodness and perfect with some hummus, coconut yoghurt or sweet chilli sauce.

Double the recipe if you've got a big family to feed :)

Read More