How was your weekend? Here’s mine listed from high- to low-light order:
- Staying up way beyond my comfort zone to Netflix with Gav (and these cookies) to watch a mermaid movie with Tom Hanks.
- Two really long stroller walks getting to talk without referring to each other as mommy and daddy.
- Zooming friends, it’s like we actually hung out.
- Conquered spaghetti squash by turning it into pad thai that tastes just like take out.
- More chalk time on the pavement than I would have liked, still pretty cool though.
- Gave bath to the elderly kitty who lives with us.
- Got bit by a toddler, twice, the second one left a mark.
- Eating ice cream out of the freezer in our basement while said toddler kept screaming at daddy…
That escalated quickly…
The cookies were way too good, kinda glad Gav killed the entire batch before Tom Hanks could consider becoming a merman.
If your desire is to sit in front of the TV like a kid with some milk and still feel like you’re doing yourself something good, you are officially covered.
Give these a try and let me know what you think!
Small-batch Homemade Oreos
Servings: 12 oreos
Calories: 67kcal
Equipment
- Cookie sheet or similar
Ingredients
Cookie dough
- 1 tbsp coconut oil, melted (15 g)
- 2 tbsp nut/seed butter (32 g)
- 3 tbsp maple syrup (63 g)
- 1/4 cup cocoa powder (24 g)
- 1/4 cup flour (30 g) gf all purpose if desired
- 1/4 tsp baking powder
Filling
- 2 tbsp (vegan) cream cheese (28 g)
- 2 tbsp powdered sugar (14 g)
Instructions
- Preheat oven to 350F and line a cookie sheet with parchment.
- Mix together the filling of cream cheese and powdered sugar, set aside.
- In a small bowl, mix oil, nut butter, syrup.
- In another bowl whisk together flour, cocoa, baking powder, pinch salt.
- Combine the two (splash 1-2 tsp milk/water if you need), roll out on parchment, cut cookies, repeat until no dough left.
- Bake 8 mins, cool completely. If you prefer them crunchy / snappy like real oreos, bake a few more minutes (just try not to burn them) and let cool completely.
- Sandwich cookies with the filling and enjoy!
- Keep refrigerated.
Nutrition
Serving: 1 cookie | Calories: 67kcal | Carbohydrates: 8g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 18mg | Potassium: 64mg | Fiber: 1g | Sugar: 5g | Vitamin A: 32IU | Calcium: 25mg | Iron: 0.5mg
These look amazing but I’m actually more interested in the spaghetti squash pad thai. Can you share the recipe?
Haha! I think I posted in on instagram, will see if I can sneak it into the blog sometime! I bet you can improvise though, that’s what I do! <3