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Halloween OREOs (Vegan, Gluten Free, Refined Sugar Free)

Oreos are one of my all time favorites. I loved to dunk them in milk until they got completely soggy and I’d have to fish them out with a spoon. Why are kid-foods so memorable and fun to eat? Most of these iconic cookies and snacks defined my childhood. I love how food can bring you such memories!


I stopped eating Oreos awhile back, before my digestion troubles. I went through a health phase out of college and started to eat very clean, organic and lean. I eliminated more food than I should have honestly. Since, I am working more on balance and love to enjoy a sweet or two a day. My sweets aren’t very ‘sweet’, but I love a cookie or something chocolatey to cap off a meal. Who’s with me?

So I was thinking recently, what is a favorite Halloween candy that I’d love to create into a healthy, gluten free, dairy free version? At the same time I teamed up with Color Kitchen Foods, using their all natural, plant-based food colorings. This is when it dawned on me, I NEED to make Halloween Oreos. The iconic Oreo with a creamy orange frosting. So I went to work. It took 3 tries to get the cookie PERFECT, but it’s here and the little healthy Oreos were born. They're also safe on a low fodmap diet!


What are Halloween Oreos?

Well, they are an Oreo made with orange frosting. However I even took it a step further and made a green version, with added eyeballs, and made little mini Halloween Oreo Monsters! They’re too fun and I think adults like these more than the kids do. I made my version with oat flour, almond flour and unsweetened cacao power. I sweetened them with coconut sugar and a bit of maple syrup. These cookies taste JUST like Oreos.



What are in these Halloween Oreos?

Oat Flour: This is a gluten free flour that adds some bulk and fiber to your cookies. But they are still Fodmap-friendly! You may also try to sub this with all purpose gluten free flour

Almond Flour: I love to bake with almond flour because it gives the best texture and has a neutral flavor. You cannot sub the flour here, the fat in the almonds gives these cookies a crunch.

Cacao Powder or Cocoa Powder: It’s important here that you use dark cocoa, dutch is probably best but you can also find black cocoa. I used cacao powder because it’s a superfood and full of antioxidants, and they came out great!

Coconut Sugar: I always use this as my sweetener. It’s low glycemic and safe on most low carb diets. And doesn’t taste like coconut!

Baking Powder: Just a touch to give the cookies a slight rise

Sea salt: Salt always balances the sweetness in a recipe

Coconut Oil: This is your healthy fat in your cookie. I haven’t tried subbing this but you may try to sub for vegan butter or regular butter or ghee

Maple syrup: This helps add crunch to your cookie. I made these with honey as well and they both work but I recommend the maple syrup

Egg, or Flax Egg: Any will work here, it helps with binding. Otherwise the dough will be crumbly and may fall apart after baked


Ingredients:


The cookies:

  • 1/2 cup almond flour

  • 1/2 cup oat flour

  • 5 tbsp of coconut sugar

  • 1/2 cup cacao or unsweetened cocoa powder (the darker cocoa the better)

  • 3/4 tsp baking powder

  • Pinch of sea salt

  • 1 egg, room temperature, or sub for flax egg

  • 4-5 tbsp of melted coconut oil

  • 4 tsp of maple syrup, or honey

The filling:


*This makes both orange and green Oreos, you may half this recipe*



Make the cookies:


1.) Preheat the oven to 350ºF and line a baking sheet with parchment paper


2.) Combine almond and oat flour, cacao powder, coconut sugar, baking powder and salt into a medium sized bowl.

3.) In another bowl, melt 4 tbsp of the coconut oil to warm, not hot. Combine with the dry ingredients. Add in the maple syrup. Mix well into a dough starts to form. Now mix in the room temperature egg or flax egg until a dough forms. If the dough is still crumbly and does not form a solid dough without breaking apart when rolled into a ball, add another tablespoon of coconut oil.


4.) Refrigerate for 15 minutes until dough is just chilled

5.) Now take out the dough, roll into a ball and place between two pieces of parchment or wax paper. Using a rolling pin, roll the dough out to about 1/8” thickness, or however thick you want your cookies. But 1/8” is true to an Oreo.


6.) Using a small circle cookie cutter the size of an Oreo (about 2”), or top of a glass… get creative with what you can use! Cut out small circles and place them on the lined baking sheet. Repeat this process with the extra dough until it is all used. Place the circles on your baking sheet. It should make 18-20 cookies.

7.) Bake for 8-10 minutes. Let cool on the baking sheet for a few minutes so they do not break when you transfer them, and then move them to a cooling rack to cool completely. If your cookies are thicker, they may need to bake another 2+ minutes.



Make the Filling:

Your cookies must be cool before you frost them! And you will need a hand mixer to make the frosting.

1.) First, soften the butter in the microwave. You can do this by putting the microwave on defrost setting and placing the butter in there for 30 second increments until just soft.

2.) Now mix this butter with a hand mixer until it gets soft and fluffy. Add in your powdered sugar and keep mixing until the clumps are mixed in.


3.) Mix in your vanilla and milk, and mix for about 1-2 minutes until it becomes a frosting consistency. Start with 1 tbsp of milk and add more if the frosting is too dry. Your frosting should be spreadable. If it’s too liquidy you can always add more powdered sugar.

4.) Divide your frosting in half in two bowls. Add one packet of Color Kitchen Foods Orange color powder to one of the frosting bowls and mix thoroughly until combined. Now do the same with the Color Kitchen Foods Green color powder. Alternatively you can use any food coloring drops for each bowl! I just highly recommend natural drops.



Assemble the Cookies:


I used a piping bag to squeeze the icing on the cookies, it gives them a smooth edge. But you can frost them on as well. I did about 2 tsp of frosting per cookie. Spread it out evenly and then smoosh the cookie down a bit with the top half of the other cookie.

Place in the fridge for 30 minutes or freezer for about 15 minutes, to set. Store in fridge or frozen, the icing may get soft at room temperature.

Enjoy room temp but store in an airtight container on the counter for 2 days, or in the fridge for up to 7. You can also freeze these and enjoy any time!


Recipe Notes:

  • You can substitute a flax or chia egg to make these vegan

  • You can use any frosting for the filling, and then add the color.

  • If your cookies are rolled thicker than 1/8", they may need another minute or two in the oven

  • These store up to 7 days in the fridge in an airtight container, but are the crunchiest the first couple of days left on the counter. Store on a plate or tray for 2 days outside of the fridge. These can be frozen and thawed when you want to enjoy.


The little monsters in action. They're fun to stack, move around, and dunk in a big glass of (oat) milk!

If you make these little Halloween Oreos, leave me comments or questions below! And as always tag me @gutsy_baker on Instagram, and #gutsybakes!


xo Stephanie