HEALTHY CLASSIC OREO COOKIES
Hello cookie lovers!
I finally made the healthy version of OREO cookies! They have been on my list for a while now, so I made them this week!
These healthy OREO cookies are gluten free, refined sugar free, and can also be dairy free if you substitute a couple of ingredients (see recipe ingredients below)!
DIABETIC DIET TIPο»Ώ
One of the good things about these healthy OREO cookies recipe is that you can have it when your blood sugar levels are about to drop, before and to avoid having a hypoglycemia.
The reason is, these healthy snack contains a bit more of a carbohydrate content (just a little bit more) than my usual healthy recipes and that is because of the oat flour and coconut sugar (although I have to say there is not much and I mixed it with erythritol!).
However, that doesnβt mean a diabetic cannot enjoy a food that contains a little bit more of a carbohydrate content when needed! I always like to remind to all diabetics who read this blog that we can all enjoy the same type of foods as a non-diabetic person, just with more moderation and in specific situations.
I hope you love this healthy recipe and I personally would love to know how it turns out when you try it so we can keep improving our content for all of you and living deliciously!
Author - LucΓa
Prep - 5 minutes
Bake - 40 minutes
Ready in - 10 minutes (let it cool)
Yield - 24 sandwich cookies (so 48 cookies)
Duration - 1 week
The macronutrients of these healthy OREO cookies will vary depending on the filling you use.
If you donβt count the filling, 1 sandwich cookie (2 cookies) will have the following macronutrients:
97kcal
2.5gr protein
7.6gr net carbs
1.1gr fiber
2.6gr sugar
6gr fat
Compared with a regular OREO processed cookie:
70kcal
0.4gr protein (like nothing..)
10gr net carbs (15% more!)
0.3gr fiber (0!!)
7gr sugar (30% more!!)
3.5gr fat (less but worse quality, hydrogenated)
Yes, less calories but worse macronutrients values and worse ingredients!! This is why is so important to make your own sweets!!
INGREDIENTS
100gr of grass-fed butter (at room temperature, can substitute for coconut oil for vegan)
1/2 cup or 60gr of coconut sugar
1 teaspoon vanilla extract
1 whole egg (can substitute for flax egg for vegan option)
1 cup or 60gr of unsweetened cacao powder 100%
1 cup or 85gr of almond flour
1 cup or 75gr of oat flour or brown rice flour
1 teaspoon of baking soda
1/2 teaspoon of pink Himalayan salt
Cookie cream filling:
1 cup or 200ml of whipped cream
2 tablespoons of cream cheese
erythritol to taste
1 teaspoon vanilla extract
Or for dairy free option:
40gr vegan cream cheese
2 tablespoons coconut yogurt
erythritol to taste
1 teaspoon vanilla extract
1 teaspoon lemon juice
* You can make a VEGAN COCONUT CREAM FILLING with this recipe too.
STEPS
In a large bowl, mix the softened butter with the coconut sugar and vanilla extract.
Add the egg and mix again.
Add the rest of the ingredients and mix everything until well combined.
Let the dough chill in the fridge for 30 min.
Roll out dough on lightly floured surface or parchment paper to 1/8-inch/5mm thickness. Cut with a cookie cutter or with the base of a champagne glass (thatβs what I used!)
Bake 10 minutes each tray. Let stand 1 minute on trays; remove to cooling rack. Cool completely. I was able to make 4 trays of 12 cookies, so 48 cookies but since each OREO has 2 cookies you will have 24 cookies total.
For the filling: combine cream cheese with cream and whip. Add erythritol and 1 tablespoon of fresh lemon juice and vanilla extract and place it in a piping bag. If you want to do the dairy free version, mix the vegan cream cheese with the vegan yogurt, lemon juice, vanilla extract and stevia and place in a piping bag as well.
Once the cookies are cooled, grab one cookie and place it upside down, cover the middle with the cream filling and press slightly another cookie on top. Be careful and do not press too much otherwise the filling will stick out the sides of the cookie sandwich.
Once the cookies are filled, place them in an air tight container in the fridge for 1 week.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #yourdailynutrients and send me a DM so I can see you and share!
Thanks so much!
πͺπΈ Spanish:
Receta saludable de galletas OREO!! Ya sabemos que es imposible que sepan exactamente igual a las procesadas y poco saludables clΓ‘sicas OREO pero estas estΓ‘n tremendas eh! Cuando algo sabe bien y encima es saludable, vale por 2!
Estas OREO saludables no llevan gluten ni lΓ‘cteos (menos el relleno, pero lo podΓ©is cambiar!) ni azΓΊcares refinados!
Los macronutrientes de estas galletas van a depender del relleno que utilizes.
Sin contar el relleno, 1 galleta sΓ‘ndwich (es decir 2 galletas) tendrΓ‘n los siguientes macros:
97kcal
2.5gr proteΓna
7.6gr carbs netos
1.1gr fibra
2.6gr azΓΊcar
6gr grasas
Comparado con una OREO normal procesada del paquete que compras en el sΓΊper:
70kcal
0.4gr proteΓna (eso y nada es lo mismo!)
10gr carbs netos (un 15% mΓ‘s!)
0.3gr fibra (0 patatero!)
7gr azΓΊcar (un 30% mΓ‘s)
3.5gr grasas (menos grasas pero de peor calidad, hidrogenadas)
Ya ves, menos calorΓas pero peores valores de macronutrientes y peores ingredientes! Es por esto que es tan importante hacerte tus propios dulces!!
Autora - LucΓa
PreparaciΓ³n - 10 minutos
Horno - 40 minutos
PorciΓ³n - 24 galletas sΓ‘ndwich (48 galletas)
ConservaciΓ³n - 1 semana
INGREDIENTES
100gr de mantequilla de vacas de pasto (a temperatura ambiente)
1/2 taza o 60gr de azΓΊcar de coco
1 cucharadita de extracto de vainilla
1 huevo entero
1 taza o 60gr de cacao puro en polvo
1 taza o 85gr de harina de almendra
1 taza o 75gr de harina de arroz integral
1 cucharadita de bicarbonato sΓ³dico
1/2 cucharadita de sal rosa del Himalaya
Relleno de nata:
1 taza o 200ml de nata para montar o si querΓ©is sin lΓ‘cteos usarΓa leche de coco enlatada
2 cucharadas de queso crema
Eritritol al gusto
1 cucharadita de extracto de vainilla
1 cucharadita de zumo de limΓ³n
O para opciΓ³n sin lΓ‘cteos:
40gr queso crema vegano
2 cucharadas de yogur de coco vegano
Eritritol al gusto
1 cucharadita de extracto de vainilla
1 cucharadita de zumo de limΓ³n
* PodΓ©is hacer RELLENO VEGANO DE COCO con esta receta.
PASOS
En un bol, mezclar la mantequilla blanda con el azΓΊcar de coco y el extracto de vainilla.
AΓ±adir el huevo y mezclar otra vez.
AΓ±adir el resto de ingredientes hasta que estΓ© todo bien mezclado.
Cubrir y dejar en la nevera durante 30 min.
Esparcir la masa y aplanarla con un rodillo, que quede de unos 3-5mm de grosor mas o menos. Cortar con un molde de galleta o con la base de una copa de cava (como he hecho yo!)
Colocar las galletas unos 2cm separadas en una bandeja para horno. (A mi me han salido 4 bandejas con 12 galletas, es decir 48 galletas pero como se montan en forma de sΓ‘ndwich salen 24 galletas). Hornear 15 minutos. Dejarlas enfriar en la bandeja y luego dejarlas enfriar por completo en una rejilla.
Para el relleno, montar la nata con el queso crema y aΓ±adir el eritritol y el extracto de vainilla y meter la mezcla en una manga pastelera. Si haces el relleno sin lΓ‘cteos, mezclar el queso crema vegano con el yogur vegano la estevia y el extracto de vainilla y vierte en una manga pastelera tambiΓ©n.
Para rellenarlas, dar la vuelta a una de las galletas, esparcir un poco de relleno y colocar otra galleta encima presionando ligeramente. No pasarse apretando sino el relleno sobresaldrΓ‘ por los lados..Una vez rellenas las galletas, dejarlas en un recipiente hermΓ©tico en la nevera durante una semana.
ΒΏHabΓ©is hecho esta receta?
Β‘Me encantarΓa saber que tal os ha quedado! Dejar un comentario en la secciΓ³n de abajo y compartir una foto en Instagram con el hashtag #yourdailynutrients y enviarme un mensaje asΓ puedo veros y compartir!
Β‘Mil gracias!
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