I am excited to introduce you to Oreo wannabes. I don’t quite understand what the hype around Oreos is and I didn’t have them on my mind when I made my buckwheat walnut cookies with cashew cream.
I just thought that my walnut-cocoa cookies would taste better with a filling and I decided to go with raw cashew cream. So Buckwheat-walnut cookies with cashew cream were born.
Somehow I chose a round shape and with light colored cream, and there it was, a resemblance with Oreos. But these are much healthier. They contain buckwheat flour, which is highly nourishing. Buckwheat not only tastes great but also contains higher levels of manganese, copper, magnesium, fiber and phosphorus. It is also a good source of high-quality proteins. Cookies contain walnuts as well. Walnuts is one of the healthiest foods you can find, they are great source of heart-friendly omega 3 fatty acids.
A combination of super healthy ingredients gives you these wonderful cookies that are not only super healthy but also super tasty. But healthy doesn’t necessary mean low in calories. Those are relatively high in calories, so it is not recommended that you eat all of them in one hour.
- FOR DOUGH
- ¾ cup (about 100 grams) of whole meal spelt (or wheat) flour
- ½ cup (about 70 grams) of buckwheat flour
- 1 cup (about 110 grams) of ground walnuts
- 3 tbsp (about 20 grams) of cacao powder
- 4 tbsp (about 80 grams) of honey
- 3 tbsp (about 40 grams) of coconut oil
- 2 egg yolks
- Pinch of cinnamon
- ½ teaspoon baking powder
- Pinch of salt
- FOR FILLING
- ¼ cup (about 30 grams) of cashews
- 3 tbsp (about 40 grams) of coconut oil
- 1 tbs (about 20 grams) of honey
- Soak the cashews for an hour, and then drain them.
- Place cashews, honey and coconut oil in a high powered blender or food processor, then blend until fully combined and smooth.
- In a medium bowl whip together coconut oil, egg yolks and honey.
- Combine the buckwheat and wholegrain spelt (or wheat) flour, ground walnuts, cocoa powder, baking powder and salt; stir into the wet ingredient mixture.
- Mix well until dough comes together.
- Chill the dough for at least one hour.
- Place the dough on to a floured, clean surface. Sprinkle the top of the dough with flour as well. Roll out the dough ⅙ inch thick. Make sure that the dough isn't sticking to the work surface.
- Cut into desired shapes with cookie cutters.
- Place cookies 1 inch apart on parchment paper on cookie sheets.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake for about 14 minutes, until firm. Don't over-bake. Wait to cool down.
- Spread 1 teaspoon of cashew filling onto half of the cooled cookies, then top with the other half to make top layer.
- Decorate with dark melted chocolate,
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