Fresh Milled Oreos
- michal grappe
- Sep 7, 2024
- 2 min read
EEEEK! Not sure if I have ever been so excited for a recipe! Mostly because my family was overjoyed to have "oreos" in the house. We added a cookie to a protein shake with lots of ice and it was like an oreo milkshake! I'm just going to say...make them! They take a little time to whip up, around an hour! So have several baking sheets going and rotating them out! It would also help if you made the marshmallow cream ahead of time. It would save you some time if you were making a lot of these for a party or event! These are almost completely refined sugar free, with the exception of the buttercream. Anyways, for sure add these to your lazy Sunday list and sit back and enjoy!
P.s. The cocoa has to be black and I had to order it because I couldn't find a store that carried it.
Fresh Milled Oreos
makes 33 Oreos
Ingredients:
1 cup unmilled hard white wheat
1 cup unmilled soft white wheat
1 cup sucanat
1 cup black cocoa powder
1 tbsp vanilla bean paste
2 tsp baking soda
1/2 tsp baking powder
3/4 tsp salt
20 tbsp unsalted butter - softened
2 large eggs - room temperature
Marshmallow Buttercream
1 cup marshmallow fluff
1 cup powdered sugar
16tbsp unsalted butter-softened
Directions:
Preheat the oven to 375 degrees. Mill the hard white and soft white on the finest setting. In a large mixing bowl, cream together the butter, sugar, and vanilla bean paste. Add the eggs, continue to whip. Add the salt, baking powder, baking soda, and cocoa powder. Incorporate the ingredients and add all of the flour. Whip together until smooth.
Line a baking sheet with parchment paper. Use a 1 tbsp cookie scoop and scoop the cookie dough onto the baking sheet. Leave them 2 inches apart. Use your hands to press the cookies out to about 1/8 inch thickness. Bake for 8-9 minutes on the middle rack. Let them completely cool.
Make the marshmallow fluff. In a large mixing bowl, whip the butter and add the powdered sugar gradually. Add the marshmallow fluff and whip on medium speed until nice, creamy, and smooth. You can use a piping bag or use a 1 tbsp cookie scoop. Place a dollop of icing in the center of the cookie, and place another cookie on top. Gently press them together and the filling will spread evenly towards the outside of the cookie. Repeat until all the cookies are made. You can chill them in the fridge for 30 minutes until the cream filling sets back up!
Store them in the refrigerator for up to a week!
Enjoy!
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