So clearly, if you know me or you’ve read my food philosophy in the Ingredients section, you are fully aware that I don’t do bullshit fake food (except the occasional Red Vines and Twizzlers…annnnnnnd maybe a box or two of Girl Scout cookies when they’re out, everyone has to draw their line in the sand somewhere). So the fact that I really like double-stuffed Oreos (regular Oreos need not apply here, I mean why even bother??) has always been somewhat of a conundrum for me. Which is why I was forced to come up with a suitable, less toxic alternative.
These aren’t an exact match…they’re better. Softer cookies, waaaaaaaaay yummier filling and zero telltale black Oreo cookie dust stuck in your chompers. The fact that they contain no shady chemicals or GMO corn syrup or funky-ass preservatives or artificial flavorings just makes them that much more devourable.
Since these cookies don’t really need to rise and cocoa masks a multitude of sins, I felt fine about playing around with the flour I used. I had this new Anti-Grain squash flour* I’d been eager to try, so I used that along with some whole-wheat flour, which worked out just smashingly. I’m not gluten-free, gluten and I get along just fine, but I know there are many out there who are, so feel free to substitute other types of flour in place of the wheat flour (rice flour, coconut flour, any of the Anti-Grain flours, etc).
Most frostings tend to call for unsalted butter, which allows you to control the salt content, but I myself prefer to use salted butter for frosting. It ensures that the end result is not overly saccharine, and adds that badass salty-sweet complexity of flavor that I so enjoy in my sweets.
So there you have it, double-stuffed Oreos, minus the shit.
*To find out more about gluten-free Anti-Grain flour, click here.
Prep Time | 45 minutes |
Cook Time | 12 minutes |
Servings |
-18 oreos
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Ingredients
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