I don’t know how it slipped by me, but on March 6th–nearly 3 months ago–the Oreo cookie celebrated its official 100th birthday!! Yeah, I’m somehow always late to the party…
I know I’m not the only one who has fantastic childhood memories of eating Oreo cookies until I thought I would be sick. My family would go through a box of those amazing sandwich cookies like nobody’s business. In fact, I had to hide the Oreo box a few times to ensure that I wouldn’t find the box empty in the trash with only crumbs left behind.
There are so many different ways to eat Oreos and everyone has a preference. When eating them with my brother or my friends, we would each grab a half and twist to see whose side got the most icing. When eating them by myself, I would often twist the halves apart and lick the icing first before eating the cookies. I also loved cookies and cream ice cream. Finding huge chunks of Oreo cookie in the ice cream was like discovering gold, Goonies-style. My absolute favorite way of eating them, though, was whole and by the handful!
In honor of this delicious cookie’s birthday, I thought I should create my own gluten-free, dairy-free and raw version.
These cookies are awesome! And the best part about these cookies is that you don’t have to feel guilty eating them because they are made from whole, healthy ingredients and they’re sweetened naturally (from the dates and raisins), rather than from processed sugar.
My new favorite way of eating Oreos: raw, whole, and still by the handful!
What’s your favorite way to eat Oreos?
- ~~For the cookies:
- 1 cup walnuts (preferably soaked and dehydrated)
- 2 rounded Tbs. almond butter
- ½ cup shredded unsweetened coconut
- 3 Tbs. raw cacao powder
- ½ cup raisins
- 2 Medjool dates, pitted
- ¼ tsp. vanilla extract
- pinch of salt
- ~~For the cream filling:
- 3 cups dried coconut (flaked or shredded)
- 1 tsp. vanilla
- ¼ tsp. stevia (or you could use 1-2 tsp. honey)
- For the cookies: Add all of the ingredients to a food processor and blend until the mixture is fully combined and begins forming a ball. Working with about 1-2 Tbs. at a time, roll the mixture into a ball and then flatten it out into a round cookie using your hands. You could dehydrate the cookies to get them to harden, but I find it works best to put them in the fridge or freezer for a couple of hours.
- For the cream filling: Add the dried coconut to the food processor and blend until creamy. This takes about 5-10 minutes and you may have to stop and scrape the sides down to get everything incorporated. Don’t be deterred! It’s worth the effort When the coconut is creamy (technically, it’s coconut butter at this point), add the vanilla and sweetener and blend until completely combined.
- To assemble the cookies: Remove the cookies from the fridge or freezer. When the coconut cream has hardened a bit but is still spreadable (it will harden after sitting for a while), spread the cream on one cookie and top with another. Place back into the fridge or freezer for at least 20 minutes to allow the filling to harden.
- You can save these in the fridge, but I doubt they will last that long Save any remaining coconut cream in a separate jar in the fridge. This is amazing on top of fruit or used as a spread!
*Update: I’ve submitted this recipe to Simply Sugar & Gluten-Free’s Slightly Indulgent Tuesdays