A Special Valentine’s Treat: Whole-Wheat Oreos (Recipe)
|February 13, 2013||Posted by Stacy under Dessert, Recipe|
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!
I honestly don’t know if we’ll be eating these on Valentine’s Day. We’ll have to see what happens at school. If it’s anything like last year’s cookie and candy fest, we’ll be having a healthy dessert like heart-shaped melon pops and saving the homemade Whole-Wheat Oreos for another day.
Adapted (just barely!) from Momables
Yields: 9-dozen mini (1 1/2-inch) heart-shaped 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 cocoa powder (I used Dagoaba)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 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!)
- 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, cocoa powder, 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.
- 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!