Plant-Based Oreos
These healthified Oreos are grain-free, refined sugar-free, and plant-based. They are made with healthy, wholesome superfoods like chia and flax seeds and have a rich dark chocolate flavor. Try them out!
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 30 Cookies
Ingredients
Cookies:
- 1.5 Cups Black Beans (13.4 ounce box)
- 1/2 Cup Garbanzo Beans
- 7 Dates, Soaked Overnight
- 1/3 Cup Cacao Powder
- 3 Tbsp Unsweetened Applesauce
- 1/2 Tsp Liquid Stevia (or sub with sweetener of choice)
- 1/2 Tsp Baking Powder
- 1/2 Tsp Baking Soda
- 1 + 1 Tbsp Roasted Flax Seeds
- 1/2 Tbsp Chia Seeds
Frosting:
- 1 Small Japanese Sweet Potato, Peeled and Baked (8 ounces)
- 2 Dates
- 1/4 Tsp Vanilla Extract optional
Optional Add-Ons:
- Nuttzo Crunchy Power Fuel (nut-butter)
- Melted Dark Chocolate
- Plant-Based Milk for Dipping
Instructions
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Preheat your oven to 350 Fahrenheit and line a baking sheet with parchment paper.
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Add all cookie ingredients except for 1/2 tbsp chia seeds and 1 tbsp flax seeds to a food processor and blend until smooth.
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Then add the 1/2 tbsp chia seeds and 1 tbsp flax seeds and pulse briefly to mix through the dough.
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Use a tablespoon to scoop 28-30 cookies. Roll the cookies into round balls and place 2" apart on the baking sheet with parchment paper.
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Once all cookie dough balls are on the baking sheet use a piece of wax paper to flatten each dough ball so that it is about as thick as two stacked quarters.
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Place cookies in the oven and cook for 25 minutes. Then remove the cookies from the oven, flip them over, and cook for another 15 minutes or until the cookies are hard and crunchy. Let cool.
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Meanwhile, place all frosting ingredients in a food processor and blend until smooth.
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Once the cookies have cooled create your cookie sandwiches by adding a teaspoon of frosting between a pair of cookies.
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Serve with a plant-based milk or you can dip the cookies in Nuttzo Crunchy Power Fuel Nut Butter or melted dark chocolate. Enjoy!
