Sure, Oreos claim to be “America’s Favorite Cookie”.

But are they really America’s favorite, if many Americans (such as those suffering from gluten or soy allergies) can’t actually enjoy them?

Well wake up, America, because these are the healthy Oreos that you should really be spending your time with, not those discriminatory wheat-containing Oreos you can find in your local supermarket!

Now that I’m done sounding like one of those awful political ads too often playing on TV, I’m going to tell you why these healthier version of Oreos really are going to be your new favorite cookie!

Like I previously stated, these chocolate sandwich cookies don’t contain any gluten or soy. Additionally, they’re made with only 6 ingredients, at least 5 less than those in classic Oreos! And of the ingredients they do contain, these sandwich cookies have only natural sugar (honey/maple syrup), real vanilla (vs. the “vanillin” artificial flavor used in Oreos), and coconut oil (which decreases inflammation and risk of disease).

The icing is also super simple to make, and again uses coconut oil, which has many proven benefits, instead of butter. While the icing does contain powdered sugar, I figured you’re using so little on each sandwich cookie that it’s not going to be a big deal in the end. Plus, you’ve gotta treat yourself every once in a while- even when you’re eating predominately healthy foods! After all, everything’s better in moderation!

Ps. like classic Oreos, this healthy version is vegan. (Just sub maple syrup/agave for the honey if you’re strictly vegan.) So if that’s a concern of yours, don’t worry!

Healthier than classic Oreos, gluten/soy-free, and super easy to make?

If this isn’t your new favorite recipe then you must be crazy! 😉

Healthy Oreos

Cookies

• 1 c gluten free baking mix
• 1/3 c cocoa powder
• 1/2 tbs corn starch (or alternative, such as arrowroot powder)
• 1/3 c honey (or maple syrup)
• 3 tbs coconut oil
• 1/4 tsp vanilla

Cream

• 1/4 c coconut oil
• 1/8 tsp vanilla
• 1/2 c powdered sugar

Preheat oven to 350°F. Add gluten free baking mix, cocoa powder, and corn starch to a small bowl and mix together. Add honey, melted coconut oil, and vanilla to another bowl and stir until combined. Pour dry ingredients into wet and stir until well mixed. Roll dough into teaspoon-sized balls and place 1 inch apart on a cookie sheet. Flatten each with the bottom of a glass (leaving them about 1/2 cm thick). Bake for 8 minutes, or until golden brown.

Add coconut butter, vanilla, and sweetener to a bowl and stir until combined. Spread onto one cookie then top with another cookie. Enjoy!

Nutrition Information (from myfitnesspal.com)

Calories: 79

Fat: 4g

Carbs: 11g

Protein: 1g

(Yields 2 dozen cookie sandwiches)