Stop Buying These Cookies at the Grocery Store! (Homemade Oreos)

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

granulated sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Stevia is a low-calorie sweetener.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: regular sugar

Coconut sugar offers a lower glycemic index.

In a large mixing bowl, add 1 cup of softened unsalted butter and 1 cup of granulated sugar.

Using an electric mixer or stand mixer, cream the butter and sugar together until light and fluffy.

Add 1 large egg and 3/4 teaspoon of vanilla extract to the mixture and stir until combined.

In a separate mixing bowl, whisk together 1 3/4 cup of all-purpose flour, 2/3 cup of black cocoa powder, 1/2 teaspoon of baking powder, 1/4 teaspoon of baking soda, and 3/4 teaspoon of table salt until combined.

Gradually add the dry ingredients to the wet ingredients, mixing until a stiff cookie dough forms.

Divide the dough into two parts and flatten each into a disk, wrapping in plastic wrap to eliminate air pockets.

Refrigerate the dough for at least 1 hour.

Preheat the oven to 350 degrees Fahrenheit.

After chilling, let the dough sit at room temperature for about 15 minutes before rolling it out.

Lightly flour your surface with all-purpose flour and roll the dough out to between 1/8 and 1/16 inch thick, scraping underneath periodically to prevent sticking.

Use a cooling rack to create a subtle texture on the rolled dough, if desired.

Cut out cookie shapes and place them on a parchment paper-lined baking sheet, placing them close together as they won't spread much.

Gather and re-roll any scraps to maximize the number of cookies.

Bake the cookies in the preheated oven for 8 to 10 minutes, checking for doneness as they are dark in color.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens