Guest Post: Homemade Oreo Cookies

Y'all are in for a treat today.  I have more desserts to share today, Thursday, and Friday, so keep coming back for some yummy additions to your fall and Christmas dessert spreads!

First, I have to start with a little situation control.  I hate to have to even say this, because so many of you have been with me and supported me since the early months of Healing Cuisine.  I have seen many folks posting my recipes AND my pictures online without my permission and without a backlink.  My work and content (and any blogger's work) is copy written, protected under the Creative Commons License.  Please do not copy and past my recipes onto your Facebook wall.  Please do not take the pictures from my website.  At the very least, please put a backlink to the original page where you found the recipe.  What I would most prefer is that you use the SHARE button on the Healing Cuisine Facebook page to share my content with your friends.  If you would like to use my recipes or articles in any capacity outside of your own kitchen, please email me first to get permission.  I appreciate your respect and understanding.

Okay, moving on to sharing a fabulous recipe shared with me by a fan!  This Guest Recipe comes from Janis Storring of Ontario, Canada.  Her recipe for Homemade Oreo Cookies really hits the sweet tooth.  She uses walnut flour, and I've got to say I do like the flavor of the ground walnuts in the chocolate cookie.  I have tried these with almond flour, too, and they turn out just fine.  I also made a batch using 2 Tablespoons of honey and 1/4 cup xylitol (instead of 1/2 cup xylitol) and I really liked thedm!  The little bit of sugar from the honey allows the cookies to crisp up a bit and hold their crunch (the same method used in my Snickerdoodle Cookies recipe).  Because of the lack of sugar/gluten, nut flours will get soft or soggy shortly after cooling from the oven.  It's up to you if you'd like a crunchy cookie or soft cookie texture.

To cut the perfect circles, invest in some quality cutters, or use the rim of a glass or coffee mug.  These oreo sandwiches depend on uniform cookies.

Store these finished cookie sandwiches in the freezer to prevent the creme filling from melting.  Also, it's easier if you freeze the cookies first for about 15 minutes before spreading on the creme filling

Janis likes to switch up her oreo cookie fillings.  The options are really endless!  You can do ice cream filling, add avocado/chlorophyll and pure mint essential oil for minty creme, swirl in peanut or almond butter, add almond extract and some chopped cherries, or stir in pureed berries!

Thank you, Janis, for sharing your oreo cookie recipe with us!!



Homemade Oreo Cookies
Makes 10 Cookie Sandwiches

COOKIES
1 1/2 cups fine ground walnut flour
1/2 cup pure cocoa powder
1 tsp baking soda
1/4 tsp aluminum-free baking powder
1/8 tsp sea salt
1/2 cup powdered xylitol
1/2 cup raw butter or coconut oil, solid form
1 free-range egg
1/4 cup raw flax meal
1 scoop protein powder (optional, if omitting replace with 2 Tbsp walnut flour)

CREME FILLING
1/4 cup raw butter, solid form (can replace with coconut oil)
1/4 cup coconut oil, solid form
1/2 cup powdered xylitol
2 tsp pure vanilla

1.)  COOKIES   Preheat oven to 325 degrees F and line baking sheet with unbleached parchment paper.  In a food processor, pulse together walnut flour, cocoa powder, baking soda, baking powder, sea salt and xylitol until combined.  Add butter and pulse until small crumbs form.  Add the egg, ground flax, and protein powder.  Pulse until the dough comes together and pulls away from the sides of the food processor.

2.)  Lay a sheet of unbleached parchment paper out on a counter or table.  The dough is a bit sticky, so the paper helps.  You may also wish to chill the dough in the fridge for 15 minutes before rolling out.  Scoop the dough onto the parchment.  Flatten it out a bit with your fingers to get started.  Lay a second sheet of unbleached parchment paper on top of the dough.  Use a rolling pin to roll the dough to about 1/4 inch thickness.  Remove the top parchment layer and begin cutting your cookie circles.  Any size diameter you prefer is fine, but I like using the 2 or 2 1/2 inch circles for a more authentic Oreo.  Use a thin cookie spatula to lift the cut circles onto the lined baking sheet.  Repeat the process until all dough is cut.

3.)  Bake at 325 degrees F for 10 minutes.  Cool completely.  You may find it helpful to freeze the cookies, too, before filling.

4.)  CREME FILLING   In a mixing bowl with the paddle attachment, beat butter and coconut oil together until fluffy.  Add powdered xylitol and vanilla.  Continue to beat until the icing is light and fluffy.  Spoon creme into an icing bag or plastic bag and cut off one corner.  Squeeze creme in an even layer onto one cookie and top with another one.  Store in fridge or freezer until ready to eat.

Snickerdoodle Cookies

I was craving snickerdoodle cookies a few days ago, badly.  I think it was buildup of seeing bake sales and not-good-for-you-but-taste-so-good treats all weekend at a fall festival.  Do you ever experience those food envy cravings?  I had to get in the kitchen and figure out how to make some snickerdoodles.  This recipe is inspired by my Cinnamon Walnut Cookie recipe on page 48 of Season's Eatings holiday e-cookbook.  And boy, did these snickerdoodles turn out great!  Chewy on the outside and gooey in the middle, with crunch at the edges.  I just needed that cinnamon-sugar taste and a little chewiness to make my brain chemistry okay again.  : )

(I also tried a pumpkin snickerdoodle version, but it didn't turn out perfectly.  I'll post that recipe later after I tweak it.)

TIP:  I made two batches of snickerdoodles.  For the first batch, I coated them in both cinnamon and xylitol.  On the second dozen, I used only cinnamon.  As you may know, xylitol doesn't melt down at all like sugar does.  For that reason, I liked the cinnamon-only cookies better texture-wise.  But that's just me.  You or your kids might like them with cinnamon+xylitol.

Snickerdoodle Cookies
Makes 16 Cookies

2 cups fine ground blanched almond flour
1/4 tsp sea salt
1/4 tsp baking soda
5 Tbsp coconut oil or raw butter, melted
2 Tbsp raw honey or grade B maple syrup or vanilla honey (makes these cookies nice and crispy!)
30-40 drops pure liquid stevia
2 tsp pure vanilla extract

SNICKERDOODLE COATING:
3 Tbsp xylitol
3 Tbsp cinnamon

1.) Preheat oven to 350 degrees.  Line two baking sheets with unbleached parchment paper.  In a medium bowl, mix together the almond flour, sea salt and baking soda.

2.)  In a separate small bowl, whisk together the melted coconut oil, honey, stevia, and vanilla extract.

3.)  Mix wet ingredients into dry ingredients, stirring until well combined.

4.)  In a small bowl, stir the cinnamon and xylitol together for the snickerdoodle coating.

5.)  Take Tablespoon sized scoops of the cookie dough, form into a circle in your hands, then roll the dough ball in the snickerdoodle coating mixture covering all sides.

6.)  Place your coated dough balls onto the cookie sheets evenly.  Use the bottom of a canning jar or coffee mug greased with coconut oil to press out each cookie into a perfect circle, about 1/4 inch thick. 

7.)  Bake for 8-10 minutes.  Remove from oven and let cool on the pans for 10 minutes before moving to cooling rack.  Let cool completely on cooling rack before eating, as they need this time to set and get crunchy on the edges!

Almond Flour Chocolate Chip Cookies

After emails from a few different folks requesting and almond flour chocolate chip cookie that used eggs, I'm finally satisfied with the way this following recipe turned out.  It took a few tries to get it right, so the cookie wasn't too hard, too soft, too puffy, too crumbly, etc.  To get the same results I suggest following *exactly* how I write it out below.  I still like my first Chocolate Chip Cookie recipe better (doesn't use eggs).  But for those who asked, I hope this satiates your cravings!

Chocolate Chip Cookies
Makes 16 Cookies

1/2 cup butter, room temp
1/2 cup xylitol, powdered
2 free range eggs
3 cups almond flour, sifted
1 tsp pure vanilla extract
1/2 tsp baking soda
1/4 tsp sea salt
1 cup 73+% dark chocolate chips / chunks

1.)  Preheat oven to 350 degrees F.  Line a baking sheet with unbleached parchment paper.  In your mixer bowl, cream the butter and xylitol together on Medium-Low.  Add vanilla and eggs one at a time, until smooth.

2.)  Mix in almond flour, baking soda, and sea salt until just blended.  Stir in chocolate chips last.

3.)  Scoop out cookies in about 1 1/2" sized balls onto cookie sheet.  Flatten each out with your fingers to the thickness you prefer (they will only rise slightly from the baking soda, but won't spread on their own while baking.  They need your help.).  Move to oven and bake for 15-18 minutes until golden brown.

4.)  Remove from oven and cool on baking sheet for a few minutes before transferring to cooling rack.

Cookie Swap Recipes to Revisit

Unfortunately there are no new cookie recipes to share this Christmas from my kitchen.  With a newborn in the house, I'm lucky if I make it in there to make dinner every night!  But I've been reading your emails and requests for cookie recipes, with cookie swaps holiday parties coming up!  Wanted to send along a list of the cookie recipes from years past.

And just a reminder, I have already included all of my favorite holiday cookie recipes (made Maximized Living approved) in my holiday e-cookbook, Season's Eatings.  You can purchase and download here.

Cookies and desserts found in Season's Eatings e-book:  Chocolate Chip Nut Butter Balls, Chocolate Truffles, Chocolate Crinkle Cookies, Cinnamon Walnut Cookies, Coconut Flour Brownies, Dark Chocolate Bites of Heaven, Dark Chocolate Peppermint Patties, Gingerbread Cookies, Pumpkin Coconut Squares, Raw Chocolate Fudge, Snowball Cookies, Apple Pie, Dark Chocolate Mousse Pie, Fruit Cake, Pumpkin Pie, Pumpkin Pie Cheesecake, Vanilla Cheesecake, Almond Flour Pie Crust, Coconut Flour Pie Crust, Crumb Pie Crust.  Find them for purchase here.

Free cookie and dessert recipes from Elise:

Cocoa-Nut Bites
Peppermint Bark
Candy Cane Macaroons
Chocolate Chip Cookies
Almond Cookies
Banana Bread
Cranberry Nut Bread
Blueberry Bread
Apple Crumb Pie

Chocolate Chocolate Chip Cupcakes
Coconut Dream Cake
Grasshopper Pie or Bars
Pecan Pie
Bumble Bars
Moist Chocolate Brownies
Nut & Seed Bars

And, just one more thing...a huge request.  I have entered a gluten-free Christmas cookie contest.  It is hosted by Jules Gluten Free and is taking place on Facebook. If you would take a moment to VISIT THIS LINK and "like" my recipe for Candy Cane Macaroons, it will count as a vote in the contest.  I have a chance to win a Kitchen Aid mixer, kitchen bakeware, and a few other great items.  Hope you'll vote for me, and take a second to share with your friends!  (Don't forget to try the recipe in your own kitchen, too!  It's a fav of ours!!)  I appreciate the help!!

Cocoa-Nut Bites

Okay, I can finally start sharing my favorite recipes that have gotten me thru some pretty intense pregnancy cravings.. I call these my Advanced Plan "Cocoa-Nut" Bites.  I've found certain flavors and foods from my childhood have been creeping back into my mind...  Grilled cheese sandwiches, Oreos, Reese's peanut butter cups...   These quick and easy little bites have filled my Reese's cravings a few times so far, getting me thru trimester 1!  And these are about 200 times healthier than a Reese's candy -- did you know they don't even use real peanuts in their peanut butter cups???  Their peanut butter is artificially created, loaded with sugar, and completely lacking protein.  When you're pregnant, protein is so so important, so I happily whip these treats up whenever the craving is upon me.  Protein packed and sugar free!  This recipe makes about 5-6 little bites, however you can easily double or triple to make more.  Would make great little treats for the kids or a party spread.  Hope you guys like them!

"Cocoa-Nut" Bites
Makes 5-6

2 Tbsp raw unsalted almond butter
1 Tbsp raw tahini
2 tsp organic cocoa powder
8-10 drops liquid stevia liquid (more/less to taste)
1 1/2 tsp pure vanilla extract
1/4 cup unsweetened shredded coconut
1 Tbsp organic raw hemp seeds
Pinch or two of sea salt

In a food processor, blend the almond butter, tahini, cocoa powder, stevia, and vanilla until a smooth paste forms.  Add the coconut flakes, hemp seeds and sea salt and pulse until just mixed.  Scoop the mixture out by teaspoonfuls and roll into balls.  (You may want to pop the mix in the fridge for 15 minutes if it's too warm to hold shape.)  Place formed Cocoa-Nut Bites on parchment-lined baking sheet and refrigerate or freeze about 20 minutes to firm.  Then, enjoy!

"Candy Cane" Macaroons

Continuing on with my three newest Christmas inspired dessert recipes in honor of my 12 days of Christmas Cookies post...

I got the initial idea for these delicious Christmas cookies from a friend's party, where she served these:

Her version of candy cane macaroons.  I had but a small bite, just to experience the taste and they were delicious.  But, much too much sugar for my liking, let alone the Core OR Advanced Plans.  So it was time to re-invent the Candy Cane Macaroon.  Here is what I came up with, the perfect combination of mint and cookie to calm your sweet tooth. :)

Goji berries are the perfect addition to this recipe as they are a low glycemic berry and provide a kick of sweetness and the look of candy cane (Advanced Plan)!  Dried cranberries are another option for Core Plan followers.  You could add in the level of chocolate with dark chocolate chips, too!  Here is what my "Candy Cane" Macaroons look like.  None of the sugar or food dyes and all of the flavor!

"Candy Cane" Macaroons
Makes 20

1 1/2 cups organic unsweetened coconut flakes
1 cup raw almond meal
5 tsp spoonable stevia powder
1/4 tsp sea salt
1/2 cup organic coconut oil, melted
1/4 cup raw butter, melted
1 tsp vanilla extract
1 1/2 tsp peppermint extract
Handful of Goji Berries, chopped

1.) Line a baking sheet with all natural waxed paper or natural parchment paper.  Place all ingredients in a large bowl and stir until well combined.  Place into fridge to set slightly, about 20 minutes.

2.) Use a melon baller or small spoon to scoop out little cookies.  Place on lined baking sheet.  Freeze to set.  Serve when firmed up!  These little cookies will stay firm for about 4-6 hours at room temp.

Another flavor combination I just thought of is almond extract and dried cherries!  YUM.  What do you think??

 Join the Virtual Cookie Recipe Exchange with Flour On My Face  Prizes donated by King Arthur Flour, St Martins Press / Robin L. Olson and Garnish.

Christmas Cookie Day!

'Tis the season to bake (and eat) cookies & sweet treats.  Here are 12 of my all-time holiday favorites, one for every day of Christmas!  Most of these are holiday classics converted into Maximized Living Advanced Plan doables by yours truly.  Some are my own creations fit for this jolly time of year!  I've had fun this past year baking up a storm.  My hope is that you can have the same fun in your own kitchen in time for Christmas!  ENJOY!

Chocolate Crinkle Cookies from Season's Eatings, page 47

Chocolate Fudge from Season's Eatings, page 54

Snowball Cookies from Season's Eatings, page 55

Chocolate Chip Nut Butter Balls  from Season's Eatings, page 46 

Peppermint Bark  watch for the post on Saturday, December 11th

Dark Chocolate Peppermint Patties from Season's Eatings, page 51

"Candy Cane" Macaroons  watch for the post on Monday, December 13th

Gingerbread Cookies from Season's Eatings, page 52

Cinnamon Walnut Cookies from Season's Eatings, page 48

Chocolate Truffles from Season's Eatings, page 46

Super Delicious Fruit Cake from Season's Eatings, page 40

So you have to eat this last one with a fork, but I am just so happy with my latest dessert creation that it had to be included in time for Christmas!!

Grasshopper Pie watch for the post on Wednesday, December 15th

Gluten Free Chocolate Chip Cookies

Gluten Free Chocolate Chip Cookies
Makes 12 cookies

2 1/2 cups almond flour
1/4 tsp sea salt
1/4 tsp baking soda
1/2 cup raw butter or coconut oil, melted
1 Tbsp organic vanilla extract
4 tsp spoonable stevia powder
1 cup 73%+ dark chocolate chips

1.)  Combine dry ingredients in a large bowl, leaving out the chocolate chips for now.  With a spoon, make a well in the middle of the dry ingredients.

2.)  Mix together the wet ingredients.  Pour into well of dry ingredients and stir until well combined.

3.)  Fold in chocolate chips.  Form 1 inch balls with your hands and press flat onto an all-natural parchment-lined baking sheet.

4.)  Bake at 350 degrees F for 8-12 minutes, until light brown at the edges.  Cool and devour.

Almond Cookies

This recipe was perfect for the Holidays this year!  These are a little different than your typical sugar cookies made with white flour, but these taste GREAT and are so much better for you.  These cookies bake up a little more cakey in texture than crispy-crunchy.

Almond Cookies
Makes 15 Cookies

2 cups fine ground almond flour
1 Tbsp pure almond extract
2 free range eggs, slightly beaten
1 pinch sea salt
1 Tbsp coconut oil, melted
1/2 tsp fresh grated lemon zest
1/2 tsp baking soda
2 Tbsp Spoonable Stevita stevia powder (more or less to taste)

1.)  Preheat oven to 350 degrees and line cookie sheet with parchment paper to prevent sticking.  Mix together almond flour, almond extract, eggs, sea salt, coconut oil, lemon zest, baking soda and stevia.

2.)  Shape dough into Tablespoon sized balls one inch apart on cookie sheet.

3.)  Bake until puffed and golden, about 14-18 minutes.  Cool cookies on baking sheet about 2 minutes before transferring to a rack to cool.

TIP:  Top dough balls with raw sliced almonds or raw pine nuts then bake for a decorative touch.  For another variation, drizzle baked and cooled cookies with melted unsweetened chocolate mixed with stevia.