Homemade: How to Make Healthy “Oreo” Cookies
You get not one–
But three(!) posts on why homemade is better (1 and 2). Have you learned anything yet from this little series? I hope so. If nothing else, I hope the homemade’s have inspired you to be a little more creative in the kitchen and maybe try eating at home a little more often. I’m sure your wallet will thank you.
One thing I have to say about eating homemade and why I love it so much- I can have anything I want. Literally. If I want a burger, smothered in sauces and oozing with flavor, I can have that burger.
If I want a cake, I can darn well have that cake.
Same with melty and gooey lasagna (like my delicious low carb Paleasagna).
How about Mac ‘n Cheese? Like some Wild Mushroom Jalapeno Mac ‘n Cheese.
Pumpkin Spiced Carrot Cake? Oh yeah!
You get the idea. And the idea for today is indulging in healthy foods. And yes, that is possible- to expand your tastebuds to the healthy culinary world of raw food desserts. I have many fellow blog friends whom have mastered this and have made incredible, and beautiful, treats. I encourage you to try out some of my raw food recipes and others’ as well.
Raw desserts, those that do not contain diary, gluten, soy, ingredients heated over 118 degrees F, are wonderful. The main idea behind eating raw foods is that they are living foods- still containing the plant life force and living enzymes. If you are what you eat, I want to be alive and thriving! And thus, raw foods are the best foods for you- who ever said a big, juicy, rich red and ripe bell pepper wasn’t good for you…?
So let’s get our raw food dessert Oreo-making on!
Raw Open-Faced Oreo-Nut Cookies (with a Reece’s PB Cup influence)
For the Cookie:
- 2 cups unsalted peanuts, or nut of choice
- 1/2 cup raw cacao powder (or unsweetened cocoa powder)
- 2 cups dates, pitted
- 1 tbsp vanilla extract
- 2 tbsp warm water, if needed for processing
In a food processor, grind the peanuts until they begin to form a powder- stop processor. Add in the cacao powder, vanilla extract, and 3/4ths of dates. Process again until mixture starts to stick together- where you are able to form mixture into a ball. If needed, add the remaining dates and a little water to create the consistency you are looking for.
Place the entire cookie batter on a large piece of parchment paper, spreading it evenly- forming a 1/2 inch thick cookie dough- use a rolling pin and another piece of parchment to create an even surface. Roll out dough and using a round cookie cutter, cut out rounds.
Place each cookie round onto a parchment lined cookie sheet, and place in the freezer while you make your Oreo Filling.
For the Reece’s Oreo Filling:
- 1 cup dates
- 1 cup raw almond butter
- 3 heaping tbsp nutritional yeast (for a peanut butter flavor)
- 1-2 tbsp vanilla extract
- 2-3 tbsp warm water (if needed for processing)
In a food processor, process dates into a paste, adding a little water to thin and make it easy to break down the dates. Add in almond butter, nutritional yeast, and vanilla extract- process until the batter begins to smooth and is creamy. Remove from food processor and place in a bowl. Grab your cookies from the freezer…
For the complete Oreo:
Place a large dollop of filling onto the chilled cookie, spreading evenly. Place each cookie and cookie sheet into a freezer. Let freeze for 30 minutes or more, firming the cookie.
Remove from freezer and “unlock the magic.” 🙂
*Alternately, you can top the cookie and filling with another cookie to complete your Oreo. I just kept mine open-faced so there was more to go around.
*Store cookies in the freezer for up to 3 months! Remove from freezer and thaw for 5 minutes- a complete protein-filled healthy dessert, any time!
How’s that for a Friday post?
How about you? Have you tried any raw food desserts before? How do you like them compared to regular, sugar-filled desserts?
What’s your favorite dessert? …And have you ever tried to make it healthier?