Vegan Triple Chocolate Oreos
Vegan, dairy-free, heart-healthy, antioxidants, high fiber
I love a hardy, dark chocolate cookie that combines the smoky notes of raw cacao, coconut and rye. The rye flour gives these cookies extra fiber and the cocoa nibs and dark chocolate add not only amazing flavor but also a load of healthy antioxidants. Then I sandwich the cookies with vegan chocolate frosting and dip them into dark chocolate. It’s finally here…”a healthy Oreo cookie”
Vegan Triple Chocolate Oreos
© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2019-2022
Ingredients
Dry
1 and 1/2 cups cocoa nibs
1 and 1/2 cups rye flour
3/4 cup coconut sugar
1/2 cup unsweetened shredded coconut
2 tablespoons ground flax seeds
2 tablespoons cocoa powder
1/2 teaspoon sea salt
Wet
1/3 cup coconut oil
1/3 cup unsweetened plant-based milk
1/3 cup almond butter, unsalted
1/3 cup maple syrup
Megan’s vegan chocolate frosting
Chocolate
1 cup dark chocolate chips
1 tablespoon coconut oil
large crystal salt
Makes 24 sandwiches
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Instructions
1. Add rye flour and cocoa nibs into a blender. Blend on high speed for 45 seconds until ground. Add coconut sugar, shredded coconut, flax, cocoa powder and salt. Blend again for 20 seconds.
2. Heat coconut oil, milk, almond butter and maple syrup in the microwave or over the stove in a pan until very warm. Stir well and pour the wet mixture into the blender with the dry ingredients. Blend another minute until a smooth cookie dough forms.
3. Lay 2 pieces of clingwrap out and scrape 1/2 the dough onto each piece of clingwrap. Shape and squeeze the dough firmly to make 2 round logs - each about 2 inches (5cm) wide and 12 inches (30cm) long. Wrap dough logs in clingwrap, freeze 30 minutes.
4. Preheat oven to 350ºF/180ºC and liberally coat 2 cookie sheets with oil. These cookies can stick, so use a little more oil than usual. Slice chilled dough into ½ inch (12mm) cookie rounds (48 cookies total). Bake 10 minutes or until lightly browned. Remove from oven, place in the freezer for 30 minutes.
5. Remove cookies from freezer and spread frosting onto half the cookies, top each one with another half to form a sandwich. Place back in freezer 10 minutes.
6. Chocolate: Combine chocolate and coconut oil in a microwave safe bowl and microwave for 60 to 90 seconds. Remove and stir to combine into a glossy, smooth chocolate coating.
7. Hold a cookie in your hand and dip halfway into melted chocolate. Sprinkle a little salt onto the chocolate to stick. Serve cookies cool to keep frosting stiff.
Photos by Brian Byllesby
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