Let me begin by thunderbolting you with a surprising fact: Oreos are vegan. Yup. They don’t contain dairy. A lot of people find this surprising because they think their creamy center is dairy-based. I mean, it looks like cream + sugar, right? Wrong. It’s just a combination of vegetable oils, flour, high-fructose corn-syup, starch, and sugaaah (yum!) A lot of companies have gone on to imitate Oreos. Whatever the brand though, they’re usually made up of a bunch of not-so-great-for-you-ingredients melded together in cookie form. YAY! Errr :-/ Now, I’m not saying that there’s anything wrong with occasionally eating Oreos (or imitation Oreos for that matter). As long as one isn’t pigging out on them cookie-monster-style, an Oreo (or several) won’t necessarily hurt anyone’s soul – or waistline 😉 Heck, I know a lot of people who follow an IIFYM approach and include plenty of Oreos in their diet. So it’s possible. But is it ideal? I’m not sure….
Anyways, this recipe was born a few days ago when we played ‘Pick the Next Recipe’ over on Facebook and ‘Vegan Protein Oreos’ won by a landslide. I like to play ‘Pick the Next Recipe’ with you guys every month. The way it works is this: I give you 5-10 recipe ideas and you vote for what you’d like me to make and upload next here at Protein Pow.
And this time you picked Protein Oreos or Oreo-like Protein Cookies! So I made this recipe. It’s pretty wild. They’re supremely easy to make and absolutely divine. I swear it’s one of the best ‘healthy Oreos’ recipe that’s ever been created. I dare you to find a better one. Go head. Search. Search but you won’t find! Because this one blows all others out of the water. STRAIGHT out of the water. Like a meteor crashing into the ocean 😉
For the cookies:
1/8 cup black onyx cocoa powder (see Note 1 for subs)
1/8 cup unflavored brown rice protein powder
2 tablespoons tahini (aka sesame seed paste)
1 tablespoon agave syrup
1 teaspoon regular honey
3 fat medjool dates
For the filling:
1. First, blend together all your cookie ingredients using an immersion blender or food processor. Give the batter a taste but be sure you’re strong enough to not eat the whole thing because it tastes like Oreo cookie dough and, well… enough said.
2. Divide the mix into 12-18 little balls (depending on how big your muffin cases are) and flatten them on the bottom of 12-18 muffin cases (this ensures they’re round and end up with a ridged edging – like Oreos. I recommend you use silicone muffin cases to ensure the cookies definitely don’t stick when you unmold them.
3. Bake at 190 C (374 F) for about 10-15 minutes or until they’ve cooked through and ‘feel right’ (you know, like Oreos).
4. Once your cookies have cooled, make your filling by mixing the filling ingredients together in a bowl until you get a creamy consistency. If your mix is too crumbly, add a bit of water to it (or cartoned coconut milk) until your mix becomes nice and thick.
5. Roll the filling out into nine little balls and sandwich each one in between two cookie-halves.
6. Feel the back of your shirt start to rip as the wings come through it and raise you up into the clouds of nommage!
Note 1: Black Onyx cocoa powder is crazy – very rich and unique in flavor. If you can’t get it where you are though, don’t worry. Use regular cocoa powder instead 🙂
PS: I know a lot of you will want to know whether you can make this using another protein powder – whey maybe? the answer is yes and no. Yes, you can substitute the rice protein powder but no, you can’t use whey. You can use casein though! Just bear in mind that, if you do, your Protein Oreos will no longer be vegan 😉
PPS: I know there’s only four cookie pictured out of the nine that I made. All I can say is that five of them ‘disappeared’ last night. Think what you will. I’m human.