I can’t believe how deliciously yummy these Healthy Chocolate Oreo Cookies turned out! I was craving a day of baking as we hadn’t had home-cooked cookies or treats in the fridge since I got back from Christmas, so I set to work on a bunch of ideas and these were by FAR the star of the show! The others were Vegan Raspberry breakfast cookies which were good, but not quite perfected, so I shall share them with you when they are.
What’s everyones thoughts on cooking/baking videos? Do you find them as easy to follow as print out recipes?
I diverge, but opinions would be great.
If you’re wondering what’s sandwiched in-between these rich and chocolatey cookies, you’d be right in saying it’s a tasty, smooth cashew cream made up of just 3 ingredients (plus a pinch of sea salt) – soaked cashews, honey and coconut yoghurt…simple, hey!
In fact, this whole recipe is super simple, and the result is a divine, guilt-free, sugar-free AND gluten-free box of treats. Or more accurately, some epic chocolate oreo cookies. Hurrah! The flour mixture is half almond meal and half coconut flour and with the addition of the chia seeds, you get this wonderful crunchy yet chewy texture for the cookies. There’s no question about their chocolaty richness so if you’re looking to hit the sweet spot, you’ve come to the right place.
I LOVE seeing your recreations, so please do send them in to me which ever social network you’re on! I’m @LeanLivingGirl through and through, and happy to repost yummy looking pictures! Although given the response to the cookies already, that might be all you see on my instagram for the next week!
Word of advice – if you’re wanting to make these in advance to serve up the next day at a party or dinner…(or just for yourself) leave the cashew cream until the day of serving. It tastes just as good after a day or two but when it’s been exposed to oxygen, the coconut yoghurt in the cream turns less fluffy and white, and well… we like fluffy and white!
I’ve added a note in about the rice malt syrup, make sure it’s gluten-free like this one as there are some brands which aren’t.
Thanks for the wonderful support on this magic little recipe and hope you enjoy them!
- ½ cup (75g) cashews soaked in 150ml of water for 4 hours or more.
- 1 Tbs Coconut Yoghurt
- 2 tbs date syrup
- Pinch of sea salt
- ½ cup (60g) Almond Meal
- ½ cup (70g) Coconut Flour
- 2 Tbs Cacao Powder
- Large pinch of Sea Salt
- ¼ cup extra virgin coconut oil (melted)
- ½ large ripe banana
- 2 Tbs Rice Malt Syrup *** Please check the brand you are using is Gluten-Free. Some rice malt syrups are not gluten-free because they use Barley Enzymes.
- 2 Tbs Coconut yoghurt
- 2 Tbs Chia Seeds
- 1 Tsp Cinnamon
- 5 Medjool dates
- Pre-heat the oven to 210℃
- Sift both flours into a medium sized mixing bowl and add the Cacao powder.
- Whiz the banana, dates and yogurt in a blender and pour into the bowl.
- Add the remaining ingredients except the coconut oil and mix really well until fully combined.
- Finally add the coconut oil bit by bit, mixing continuously, until you get the right consistency. You are looking for a wet dough but one that holds together well when rolled into a ball.
- Get a small bit of the couch and roll it into a ball, then flatten into a cookie shape.
- Place it on a lined baking tray and pat down further so it is ½ cm in thickness (slightly thinner than my pictures).
- Repeat until all the dough is used.
- Bake for 12-15 minutes until starting to turn golden brown. Leave to cool on a cooling rack for 20 minutes before adding cashew cream.
- Drain the soaking water from the cashews and blend all the ingredients together until smooth.
- Spoon the cashew cream over the cookie, evening it out and then stacking it to make an oreo.
- Repeat this process until all are made and enjoy!