05 maja Vegan coconut OREO cookies – healthy and no-bake, RAW & VEGAN
Yes, yes yes! I got totally crazy and I’m incredibly delighted with this recipe. This is something epic and totally changing the perception of OREO cookies. Well, the original version is not even close beeing FIT. When OREO cookies were introduced in Poland, they caused a big sensation. Everyone knows Oreo cookies. I have to admit it, they are delicious, but for me a bit too sweet. Oreo cookies can be part of more complex desserts, cakes and shakes and always their name in the menu makes people crave for it.
That’s why I decided to make my version of these so desired cookies.
First, mine are healthy and do not contain trans fats.
Second, they do not contain refined sugars.
Third, they do not contain gluten.
Fourth, they do not contain dairy products – vegan.
Fifth, they are incredibly coconutty.
Sixth, they are no-bake.
This recipe is maybe little more complicated than usually, but that’s only because the cookie dough should be rolled out thinly. You should also prepare coconut butter from this recipe. It does not require advanced culinary skills. You need only desiccated coconut, blender and patience 🙂 I guarantee that the preparation of my Oreo is worthwhile. No need tu buy multiple ingredients or use oven. Recipe is quite time-consuming, but I assure you there is no better choice for special occasions than those cookies! They will be a great gift idea for a birthdays, celebrations and perfect to surprise your friends at a party.
- 200g ground almonds
- 35g cocoa powder (about 4 tablespoons)
- 80g agave syrup/maple syrup (about 4 tablespoons)
- ⅓ teaspoon salt
- 60g melted coconut oil
- 400g coconut butter from this recipe
- All the ingredients for cookie dough put in a blender and blend until smooth and firm mass. Don’t blend too long, only until all ingredients stick to each other and mix. If blend for too long, almonds will start to turn into butter and dough will have an oily consistency. After further blending shape into a large ball of dough and place for 30 minutes in the refrigerator for easier rolling. At this time, divide dough into several parts. On the table lay a sheet of baking paper, then ball of dough and again a sheet of paper. Roll out the dough to a thickness of about 5mm. Rolling between sheets of baking paper will prevent from sicking and you will find it very easy. Cut out small circles, using molds or glasses and place them for 15 minutes in the freezer to harden – they won’t break while putting cookies together. During this time, you can prepare the coconut filling from this recipe.
- When the circles will be hard, plac on them a decent portion, about 1 heaping teaspoon of coconut butter, cover with the second circle and press. Ready cookies place for 15 minutes in the freezer to harden, until coconut butter will be solid. After that OREO cookies are ready to eat. Store them in the refrigerator up to 5 days 🙂
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