Milk’s Favorite Cookie

Did you know Oreo cookies are vegan? This is one of my go-to party facts. Lame, I know.

Sadly, these homemade Oreos are not vegan. Sorry! Perhaps someday I will become ambitious enough to attempt to veganize this recipe, but until then you will have to deal with this version.

Guess what? These really do taste like Oreos! I too had my doubts. Next time, I’m going to make them a tad smaller than the directions state because I find them a bit large for my liking.

In conclusion, make these. You will love them. And next time you are at a party, feel free to throw out my “did ya know Oreos are vegan” fact. It pairs nicely with my ” have you heard that swedish fish are vegan” fact. You’re welcome in advance for these delightful tidbits of knowledge. More to come — I promise. Until then, try this recipe.

Homemade Oreos
Source: Martha Stewart’s Cookies

For the cookie:
1 1/4C AP flour
3/4C unsweetened Dutch-porcess cocoa powder
1tsp baking soda
1/4tsp salt
1/4tsp baking powder
1 1/2C sugar
10T unsalted butter
1 large egg

Preheat oven to 375. Sift flour, cocoa powder, baking powder, baking soda, and salt together.

In a separate bowl, cream sugar and butter until light/fluffy, about 2-3 minutes. Add egg and beat to combine. With mixer on low speed, gradually add sifted flour mixture until dough is combined.

Using a 1 inch ice-cream scoop, drop dough onto parchment-lined baking sheet (leave about 2 inches in-between to a lot for spreading/cooking). Flatten each dough ball to about 1/8 inch thick using the bottom of a glass. Bake at 375 for about 10 to 12 minutes, rotating sheets half-way through. Transfer cookies to wire rack to cool.

For the filling:
1 stick unsalted butter, room temperature
1/2C solid vegetable shortening
3 1/2C powdered sugar
1T vanilla extract

Cream butter and shortening until well-blended. On low speed, add powdered sugar slowly. Beat until light and fluffy, about 2 minutes. Add vanilla and beat to combine.

If you’re really fancy, you can place the filling in a pastry bag. If you’re not, I found that a good old-fashioned spoon works okay for cookie-filling too. Take a cooled cookie and pipe (or don’t pipe) a heaping tablespoon-worth of the filling onto the flat side of a cookie. Set an additional cookie on top (flat side goes directly on to the filling again). You should be left with an Oreo-looking cookie. If you didn’t end up with a Oreo-esque cookie, I am sorry because my directions failed you. Continue this process until you are out of cookies. Store in airtight container. I refrigerated my cookies because of the summer heat but they should be fine if kept at room temperature.

Now quickly go and pour yourself a giant glass of milk and dunk/eat your way straight to Oreo heaven! Major deliciousness!

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