Nutritional Breakdown: The Oreo Goes Gluten-Free

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Since its introduction in 1912, NaBisCo’s Oreo cookie has becoming the best selling cookie of the 20th century in the U.S. This classic snack – crème smeared between two chocolate discs – is a childhood classic. But despite its popularity in numbers – more than 362 billion Oreos have been sold since 1912 – the cookie isn’t winning friends among health enthusiasts.

The first listed ingredient in Oreos is sugar. Other offenders include enriched flour, high-fructose corn syrup and artificial flavoring. One serving of Oreos equates to three cookies, which together contain 7 grams of fat, 2 of which are saturated, 25 grams of carbohydrates, 1 gram of fiber, 14 grams of sugar, 1 gram of protein, 160 milligrams of sodium, and traces of calcium and iron.

Overall, the cookie is devoid of any significant nutrition and packed with empty calories and low-quality carbohydrates that only spike blood-sugar levels rather than add digestion-friendly fiber. The solution is to get as simple and pure as possible. The following recipe is an almost-raw, vegan version of Oreos, without the sugar and flour. Coconut butter is a rich and decadent alternative to the vanilla crème, while a walnut and date mixture become the ultimate power couple for the discs. The result is a denser, more satisfying treat that fills you up with enzymes, nutrients, and taste!

Pair with a glass of warm vanilla almond milk if you’re feeling the occasion!

Vegan Oreo Cookies

Makes 10-15 cookies

Ingredients:

For the chocolate wafers

  • 1 cup walnuts
  • 8 Medjool dates, pitted
  • 1 tablespoon of cocoa powder
  • Dash of sea salt
  • 1/2 teaspoon of vanilla extract

For the vanilla crème filling

  • 1/2 cup coconut butter

Directions:

For the filling, process all ingredients until the mixture forms a ball.

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Roll out the walnut mixture so that it is about 1/2-inch thick. Place in the freezer for about 30 minutes, or until hardened and easier to work with.

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Use a 2-inch diameter cookie cutter to form discs.

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Place 1 teaspoon of coconut butter between two discs and press both sides of the cookie together so the cream flattens and resembles an Oreo.

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Enjoy the healthy fats of the walnuts and coconut butter as well as the fiber and potassium founds in the dates. This is a much healthier and more satisfying alternative to the virtually nutritionally-devoid Oreo cookie.

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Store these in a refrigerator to prevent the coconut cream from getting too soft or melting.

Aylin Erman currently resides in Istanbul and is creator of plant-based recipe website GlowKitchen.

Photograph source: So Good Blog

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One thought on “Nutritional Breakdown: The Oreo Goes Gluten-Free

  1. Pingback: Almost-Raw Vegan Oreos – Glow Kitchen

 

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