Holly and I will be the first to admit that during our first year of college, our lifestyles were drastically different from what they are now. Healthy living wasn’t quite on our minds when we participated in weekend parties, stress eating binges and late night junk food runs with roommates.
So when Holly, Chelsea and I got together for a girls weekend last week, Holly and I were more than interested to see how Chelsea was faring with a desire for a healthy lifestyle in the midst of college life. As a recent Freshmen, she’s been without our our mom’s smoothies, healthy dinners and sugar-free desserts readily available.
Chelsea reported things were going well sugar-free. She’s not shy about sharing how she eats, introduces new recipes to roommates and tries to balance out indulges with healthier alternatives.
What a different from my college days. I wish I had embraced Chelsea’s healthy way of eating earlier on. Instead, I embraced packages of Oreos in one hand and jars of creamy peanut butter in the other.
When they came out with peanut butter flavored Oreos a few years ago, I would be lying if I said I didn’t try them. I would also be lying if I said I didn’t still crave this combination every once in a while! But this addiction could be stopped and instead – could be replaced with a sugar-free, dairy-free alternative that I could love just as much.
However much I loved Oreos, I never loved the way they made me feel. These healthy cookies on the other hand, won’t cause any complaints. If I can be happy with these healthier homemade peanut butter Oreos, anyone can!
- OREO COOKIES:
- 3 Tablespoons Grape seed Oil
- ¼ cup Coconut Butter
- ⅓ cup Coconut Sugar
- ½ teaspoon Pure Vanilla Extract
- ½ cup chopped Sugar Free Dark Chocolate
- 1 Large Egg
- ½ teaspoon Sea Salt
- ¼ teaspoon Baking Soda
- ¼ cup Cocoa Powder
- ¼ cup Spelt Flour
- PEANUT BUTTER FILLING:
- ⅓ cup Natural Creamy Peanut Butter
- 1 Tablespoon Coconut Butter, melted
- ½ cup Coconut Sugar, powdered
- ¾ teaspoon Pure Vanilla Extract
- Pinch of Sea or Pink Salt
- Melt the chocolate with the coconut butter until just melted. Add the oil, coconut sugar, vanilla, egg and stir until all ingredient are well combined. Add the baking soda, salt, cocoa and flour. Mix until all combined. Roll the dough in a log, about 1½ inches in diameter.
- Wrap the dough in plastic wrap and refrigerate for 30 minutes. Pre-heat the oven to 350 degrees. Remove the dough from the fridge and slice cookies, a quarter of an inch thick. These cookies puff up when baked, so the thinner the cookies, the more like Oreos they will be. Mold and shape the cookies into perfect circles and place on a parchment lined baking sheet.
- Bake the cookies for 6-7 minutes. Remove from the pan and allow the cookie to cool completely before frosting. While the cookies bake, whip up the filling.
- For the filling, add the melted coconut butter to the peanut butter and mix well to combine. Add the rest of the ingredients and mix until smooth and creamy. Add a nice dollop of filling on the cooled cookies and top with a second chocolate cookie for a homemade peanut butter Oreo.
Inspiration from Half Baked