A Special Valentine’s Treat: Whole-Wheat Oreos {Recipe}
| February 13, 2013 | Posted by Stacy under Dessert, Recipe, Valentine's Day |
There once was a time that I enjoyed a good store-bought Oreo. But that was before I realized exactly what was in one - oh, the days of blissful ignorance! Unfortunately, my three kids have acquired a taste for the classic sandwich cookie. So I was excited to discover a recipe for a homemade version made with 100-percent, whole-wheat flour and no high-fructose corn syrup or artificial flavors.
I wouldn’t dream of calling these cookies healthy; after all, they contain three sticks of butter. But they are considerably more wholesome than the kind you buy at the store. And yes, they really do taste like Oreos!
I made just a couple tiny changes to the original recipe, substituting whole-wheat pastry flour for regular whole-wheat flour and whole milk for half-and-half. I also used a mini (1 1/2-inch) heart-shaped cookie cutter instead instead of a 2-inch round one. Because they are so rich, it’s wise to make them small!
Whole-Wheat Oreos
Adapted (just barely!) from Momables
Yields: 9-dozen mini (1 1/2-inch) heart-shaped cookies
INGREDIENTS
Cookies:
- 1 cup unsalted butter (room temperature)
- 1 cup granulated sugar
- 1 egg (room temperature)
- 1 1/2 teaspoons pure vanilla extract
- 2 cups whole-wheat pastry flour
- 3/4 cup unsweetened raw cacao
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon sea salt
Cream filling:
- 1/2 cup unsalted butter (room temperature)
- 2 tablespoons whole milk
- 1 teaspoon pure vanilla extract
- Pinch of salt
- 3 – 3 1/2 cups powdered sugar, sifted (preferably organic!)
DIRECTIONS
Cookies:
- Preheat oven to 350 degrees.
- Cream the butter and granulated sugar until well mixed. Add egg and vanilla, scraping sides of bowl, when necessary.
- Sift together the whole wheat flour, raw cacao, baking powder and salt until all lumps disappear.
- Add flour mixture to wet ingredients and mix on low speed until well incorporated, scraping when necessary.
- Divide dough in half, wrap and refrigerate for 1 hour.
- Once dough is chilled, roll out on a lightly floured surface until about 1/8– to 1/4-inch thick.
- Cut the shape of your choice and bake on a lined baking sheet for 10 — 13 minutes. Remove from oven as soon as they are firm–don’t overcook! Cool for a few minutes on baking sheet then remove to cool on a wire rack.
Cream filling:
- Combine butter, milk, vanilla and salt until well incorporated, scraping sides of bowl often.
- Add sifted powdered sugar and mix on low speed until well incorporated, scraping often. Mixture will be a bit stiffer than cake icing.
- Once incorporated, transfer mixture into a piping bag if making a large batch of cookies. To make piping bag, place some filling in a plastic baggie and use scissors to snip one corner.
- You can freeze the extra filling for later use, if need be. Just pop in a Ziploc bag and bring to room temperature when ready to use. Or save it in a glass jar up to 30 days in fridge.
Do you have plans for a special Valentine’s Day dessert? I’m always on the hunt for new ideas. So please share by scrolling down and leaving a comment!
I created this blog to raise awareness and start a dialogue about the various issues involved in school food. By writing about it, I hope to provide parents and educators with ideas and inspiration for making healthy changes in their own schools. Since healthy eating habits start at home, I also address common feeding challenges faced by parents.
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Wow! These look very yummy. Definitely a little less guilty sweet indulgence.
Thanks, Brenda! They were a definite hit in my house. And I could feel a little less guilty because they are whole wheat!