Chocolate and Cream Sandwich Cookie
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~ raw, vegan, gluten-free ~
I have been on a quest, a mission, a challenge, sent from a loving mother of Max. Max is a 7-year-old, (just had his birthday! Say “Happy Birthday” to Max) who is an Oreo cookie lover. And according to his mom, he knows his Oreos!
So, I was asked if I could create a raw Oreo ice cream. How can I let down a precious 7-year-old ?! Especially after she sent me a picture of him and those big brown eyes… ooh dear. I melted.
Before I could even think of creating ice cream, I needed to conquer the cookie first… after all, the cookie is the star of the show. So, my endeavors began. First of all, it has been maybe 10 years since I even had one of these cookies so I needed to do a little homework. I needed to know what ingredients were used, so I could convert them to raw. Lord have mercy… this is what they contain:
Oreo Ingredients
OREO CHOCOLATE SANDWICH COOKIES: SUGAR, UNBLEACHED ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE {VITAMIN B1}, RIBOFLAVIN {VITAMIN B2}, FOLIC ACID), HIGH OLEIC CANOLA AND/OR PALM AND/OR CANOLA AND/OR SOYBEAN OIL, COCOA (PROCESSED WITH ALKALI), HIGH FRUCTOSE CORN SYRUP, CORNSTARCH, LEAVENING (BAKING SODA AND/OR CALCIUM PHOSPHATE), SALT, SOY LECITHIN… I will stop there. This is only 1/4 of the list of ingredients!
This cookie didn’t make the cut for my Raw-E-O Cookie Ice Cream recipe but it wasn’t because it lacked yumminess. I was aiming for a firmer cookie base, I wanted it to hold up to the ice cream. But, that is not to say that this cookie didn’t turn out scrumptious by any means. Just ask Bob, he ate every one of them! In case you are wondering, I used a cookie stamp that reads, “Home Made”. Here is a link to it.
Ingredients:
Yields 18 sandwich cookies
Cookies:
Frosting: yields 2 1/2 cups
- 1 cup cashews, soaked 2+ hours
- 3/4 cups thick coconut milk, fresh or canned
- 1/4 cup maple syrup, lightest color
- 1 Tbsp vanilla extract
- 1/8 tsp Himalayan pink salt
- 1/2 cup coconut oil, melted
- 1 Tbsp lecithin powder
Preparation:
Cookies:
- In the food processor, fitted with the “S” blade, pulse together the almond flour, ground flax, cacao powder, shredded coconut, coconut flour, and salt.
- Add the water, sweetener, vanilla, and stevia. Pulse together until thick batter forms. Place in a medium-sized bowl and chill for 2+ hours. I chilled mine overnight.
- To roll out the cookies, place the batter in the center of a teflex sheet and cover it with another teflex sheet.
- Roll out till 1/4 ” thick.
- Using a circular cookie cutter, cut out as many circles as you can.
- Transfer the cookies to the mesh sheet that comes with the dehydrator.
- Gather the dough scraps and repeat the rolling out process to continue to make cookies.
- Dehydrate at 145 degrees (F) for 1 hour, then reduce to 115 degrees (F) for 16 +/- hours, until they are firm but not hard.
Frosting:
- After soaking the cashews, drain and rinse them well. Set aside.
- In a high-speed blender combine in order; coconut milk, maple syrup, vanilla, salt, and cashews.
- By placing the liquids in first, it helps the blades spin more easily.
- Blend until creamy and don’t feel any grit in the frosting.
- Depending on the blender, this may take anywhere from 1-5 minutes.
- While the blender is running and a vortex is in motion, drizzle in the coconut oil. Make sure that it gets well incorporated.
- Now add the lecithin and process just until mixed in.
- Place the frosting in an airtight container and place in the fridge for 2-4 hours to firm.
- For the cookie, I used a piping bag and tip.
- This gave the edges of the filling a nice professional look.
- When you place the top cookie on the frosting, just press down slightly, don’t push too hard or the frosting will bulge out too far.
- Place in an air-tight container and keep it in the fridge.
- This will cause the filling to firm up.
- If the cookies are left out in room air for more than several hours, the frosting will start to get soft.
- These cookies also freeze well. Not only that, they taste well frozen. :) In fact, if you want to keep them frozen and eat them frozen, you can skip the dehydration process.
Culinary Explanations:
- Why do I start the dehydrator at 145 degrees (F)? Click (here) to learn the reason behind this.
- When working with fresh ingredients it is important to taste test as you build a recipe. Learn why (here).
- Don’t own a dehydrator? Learn how to use your oven (here). I do however truly believe that it is a worthwhile investment. Click (here) to learn what I use.
© AmieSue.com
Tags: Dairy Free, Dehydrated, Gluten Free, Refined Sugar Free, Soy Free, Vegan
Can the lecithin be omitted in the frosting?
It can Gay, I highly recommend using it but if you can’t, omit it. It helps with the over-all texture / structure of the frosting. Have a great day, amie sue
Yum! Did you use just the cream from the top of the coconut milk can, or the whole can of milk? Thanks, Amie Sue!
Hello Chris, I have used both versions and they were both great :) amie sue
Hi Amie-Sue,
My first thought when seeing this recipe in my mailbox was; Yay!, ice cream sandwiches!! Finally a version with a darker cookie!! I am a big fan of ice cream sandwiches so sometimes I eat the unhealthy version. Problem is that not only are they bad for me but they never satisfy my cravings, just leave me feeling like I shouldn’t have eaten them.. I have thought about trying to create a healthy version but I never got to it. And now I won’t have to because you already did!
Hello Veronica… well I hope that you give this recipe a try and I pray it satisfies your taste buds! :) I have another version to share too, which I will soon. Have a blessed and joyous day! amie sue
Wow!!!!!
Thank you! I am sure it will and I look forward to the other version too! :) I noticed that my first comment was cut off, probably because I used an iPad smiley. I just wanted to say Thank you and that I plan to try your recipe for vanilla ice cream and crumble these cookies over it. Sounds delicious, don’t you think!? :) Have a lovely day!
Thank you Veronica. Bob asked me just last night to make him ice cream… great minds think alike. hehe amie sue
Hi, love the look and sound of these cookies. Please, could you give a quick explanation of how you use the cookie stamp? They look so cool, want to order one and try this, just would love your input – at the end of the rolling and cutting process? Thanks for making such a tasty and useful site.
Hi Leslie, You bet. I use the stamp after the cookies are rolled and cut out. You simply press it into the cookie like a a rubber stamp. So easy yet adds a great touch! Enjoy. amie sue
Yum Yum! love the little extra details that you add to your treats! they just look so pretty and appealing.
Thank you Rachel. I love embellishing the foods that I make… it makes those that I serve know just how special they are to me. :) Have a great evening, amie sue
Hi Amie Sue – I am posting to two different recipes. This one, Raw Chocolate and Cream Sandwich Cookie, and your Walnut and Thyme Crackers.
I was interested in making the cookie part of this recipe. I made it and like it very much. I usually top the cookie with a dollop of almond butter or even chocolate ganache. It makes the perfect 2-bite dessert. However, I formed the cookies differently than you did. I pressed the dough in the Sushezi, refrigerated it overnight and then proceeded to push the dough out to 1/4″ thickness, slice it and place in on the dehydrator tray. It works very well so I thought I would pass that on to you.
I have also tried making your date paste and think it is wonderful.
Good evening Patricia… thank you so much for sharing this with me / us. There are SO many wonderful variations and this one sure sounds delicious too! I have been itching to get into the kitchen and make some cookies. I love this time of the year and I give homemade gifts… thanks for inspiring me. :) Blessings! amie sue
Amie Sue, I’ve made several of your gorgeous recipes so far. Every one of them , my family loved! I have the butter thins in the dehydrator as I writing this. Im getting ready to make these awesome”oreos” right now.. I was really struggling with some of the recipes because I was working with a blender that wanted to be a Vitamix when it grew up, and I borrowed my daughter’s food processor that was ages old and I broke it! Oops! But my angels came down and blessed me with a Kitchen aid food processor, and my very first VITAMIX!!!! YES YOU HEARD ME! VITA MIX !!! I FEEL LIKE MY BIRTHDAY, XMAS , MYEAST ANGELAHILL1956R BASKET and my Valentine’s day gift came all at once! !!! Wow what a difference a day makes !!!! Now I’m really excited to go forward with more of your gorgeous recipes. Thanks Amie Sue.!
Good morning Angela,
Woot!!! You did score, didn’t you?!! I can totally “feel” your excitement. hehe I get the same way when Amazon delivers a new chocolate mold. :) I am soooooo happy and excited for you. You will find your new tools to be quite valuable and make your life so much easier in the kitchen.
Thank you for your kind words and sharing all this with me. hugs, amie sue
Started on these today! Got my chocolate base in the fridge and making the cream tomorrow. The cookie dough tasted sooooo yummy. You are making the raw food world a REALITY for me Amie-Sue! Thank you so much!!!!!!!
Your so welcome Rachel. Many thanks to you as well for being so inter-active on my site. Blessings and have lots of fun in the kitchen! amie sue
Amie Sue, my cream for this cookie didn’t turn out nearly as white as yours did- I wonder why. My cream turned a light brown color from the maple syrup and vanilla….Any thoughts?
Good afternoon Rachel,
It could be the grade of maple syrup that you used. Though all grades of pure maple syrup are identical in density and sugar content, the color of the syrup can and does range from pale golden to dark brown. Next time, try a lighter color to see if that helps. Have a great evening, amie sue
This worked out well the third time; I needed to get a size 12 nozzle which is wider than the size 10 I used originally. First time doing piping. Also, I cut the cookies too large in the beginning and then when I picked a smaller size round cutter it was perfect!
This time I used no honey in the cookie and 1T honey in the filling. Next time I will leave out the honey in the filling completely because the homemade thick coconut milk has a nice subtle sweetness. I know for certain that with the 1T honey it’s too much honey for me on an empty stomach…interesting.
Also, this time I didn’t dehydrate the cookie at all. Next time I will dehydrate the cookie as I prefer it that way. It’s not going to be crispy but it will be a bit less chewy in mouth feel.
I really like these. They are really a show of skill to have the homemade stamp and the white filling. Really incredible. (Pat on the back…!)
If it is possible to upload a picture I can attach it to this message.
Thanks Judy for sharing your experience. We all have to make adjustments based on what we have one hand or are able to get. There isn’t a way to uplaod photos to comments but you can on the forum under the recipe thread. :) Please do, would love to see it. Have a blessed day. amie sue
Hi Amie Sue!
I made these last year, and they were TO DIE FOR! So good!!! Just wondering if we can replace the almond flour with anything? It’s just so expensive. :/
Good afternoon Rachel,
I just love hearing how much you have been enjoying these cookies :) You can use fine ground cashews, though they are most likely more expensive. Oat flour might also be an option and is less expensive. Enjoy and have fun in the kitchen. amie sue