Healthy Back-to-school snack: No-Bake Oreo Cookies

Chewy chocolate cookie dough filled with smooth vanilla cashew cream… How does that sound? In today’s video, I’m showing you how you can make No-bake Oreo Cookies! I’ve actually never tried classic Oreo cookies before, but they look like so much fun that I wanted to create a healthier version for you. These raw vegan cookie dough sandwiches are free from gluten & refined sugars, a great source of healthy fats, and surprisingly easy to make too. A great back-to-school snack to keep you satisfied and energized!

No-Bake Oreo Cookies | Chocolate Cookie Dough + Vanilla Cashew Cream

DIRECTIONS:

Chocolate Cookies

1. Put the oats and cashews in a food processor fitted with an S-blade. Process until finely ground.
2. Add the dates and mix again.
3. Add the cacao powder and sea salt, and process again.
4. Add a little water to bind the ingredients. You’ll know the dough is ready when it comes together into a ball.
5. Roll the chocolate cookie dough into a big ball, put it on top of some parchment paper and cover it with a second sheet of parchment paper. Then roll the dough out using a rolling pin until it’s about ½ inch (1 cm) thick.
6. Peel the top sheet off the dough and use a round cookie cutter to cut out the cookies.
7. Once you’re done, gather the scraps of dough into a ball again, reroll and continue cutting out more cookies until all the dough has been used.
8. Put the cookies in the freezer to harden while you make the vanilla cashew cream filling.

Vanilla Cashew Cream

1. Combine the cashews (finely ground or soaked), maple syrup, coconut oil, vanilla powder and a generous pinch of sea salt in a blender. Add a few tablespoons of water to get the blender going. Blend until smooth.
2. The quantity of water you’ll need depends on how your strong your blender is. You can always add more as you go.

No-Bake Oreo Cookies

1. To assemble the Oreo cookies, spread a generous serving of vanilla cashew cream on top of a chocolate cookie and then place another cookie on top.
2. Serve right away or put them in the freezer for 10-15 minutes to harden (if you’re patient enough to wait ).

JULIE’S TIPS & TRICKS:

• If you don’t have a powerful blender at home, make sure to soak the cashews at least 2 hours or overnight before you add them to the blender.
• These No-Bake Oreo Cookies will stay fresh for at least 1 week in an airtight container in the refrigerator. You can also keep them in the freezer for at least 1 month.
• If you’d like to make these cookies without a rolling pin or cookie cutter, you can divide the dough into 16 equal parts, shape them into balls with your hands and flatten them with the palm of your hand.

Now I would love to hear from you! Do you have a favorite cookie or sweet treat that you’d like me to create a healthier vegan version of? Definitely let me know by leaving a comment down below.

Looking for more raw vegan cookie dough recipes? Try these Cookie Dough Ice Cream Sandwiches, these Almond Frangipane Bars with Raspberry Jam, or these Chocolate Covered Banana Bread Cookies.