Homemade Oreo Cookies are something I had on my to-do list since a long time now. Like the majority of you I love chocolate too …and chocolaty treats. I never bought Oreos in a store though because I prefer certified organic food and I avoid highly processed, industrially produced stuff. I want the” good kind of sweets”
Besides I know that Kraft, the company which is producing Oreos, is engaging in animal testing. So that’s absolutely no brand I want to support with my money.
The solution is – like in many cases – to do it yourself. I experimented with different ingredients for the cream filling, like cashew cream, coconut cream (was melting away at room temperature) and vanilla nicecream. The version I’m sharing with you is with a cream cheese icing, wich I usually used on carrot cake.
To have it even more on the wholefood side you could replace all-purpose flour with whole wheat flour, and the powdered sugar with xylitol. That’s just an idea, I haven’t tried that yet.
But the most important message I want to share is GO VEGAN …… if you aren’t already.
For your health – for the animals – for the planet.
180g all-purpose flour
130g raw cane sugar
170g vegan margarine
1/2tsp vanilla extract – or 1 sachet vanilla sugar
2-3 tbsp soy milk or other plant milk
75g vegan margarine, room temp.
180g raw cane icing sugar
1/2tsp vanilla extract
1tbsp vegan cream cheeese or plant milk
Melt the margarine in a small pot, let it cool down a little bit and add the plant milk. In a bowl mix all dry ingredients for the cookie dough with a fork. Stir in the margarine-milk-mix. Start kneading the dough with one hand and form it into a ball. Cover with cling film and let sit for at least 1/2 hour.
Preheat the oven on 175°C and prepare a baking tray with non-stick baking paper. Roll out the dough in between two non-stick baking sheets until about 5mm thick. Cut out cookies with a 6cm cookie cutter, peel away the dough surrounding the circle shapes and carefully transfer the cookies onto the baking tray. I use a flipper for that. Form a ball with the remaining dough and repeat the whole procedure until there is no dough left.
Bake the cookies for about 12 to 15 minutes, let cool down for about 10 minutes before trasferring them onto a wire cooling rack.
For the filling whisk together the margarine, vanilla and the sugar for about 4-5 minutes until it turns white and creamy. If it’s too soft, add more sugar. Stir in the cream cheese or milk and let the frosting sit in the fridge for at least half an hour. Fill it into an icing bag (or plastic bag and cut off a tip of it).
Spread filling on half of the cookies and then gently press the remaining cookies on top to make sandwich cookies. Serve and enjoy!
I recommend to store the cream in the fridge and only fill the cookies the same day you are serving them. Because the filling might make them soft after a while. But honestly, I never had to store them…haha!