Healthy Peanut Butter Oreos
Servings
6serves
Servings
6serves
Ingredients
Peanut butter filling ingredients
  • 1/2cup smooth ricotta
  • 1/4cup natural peanut butter
  • 1tbsp pure maple syrup
  • 1tsp vanilla extract
Instructions
  1. Preheat oven to 200C, and line a baking tray with baking paper
  2. Use a spoon to mix all the ingredients for the Oreo together, once semi mixed start using your hands to bring it all together. Once well mixed, wrap in cling wrap and put in the fridge for 30 minutes to harden.
  3. While waiting for cookie dough to set you can make the peanut butter filling. Mix all the filling ingredients in a food processor to combine well and then put in the fridge to set.
  4. Get the cookie dough out the fridge, flour your bench, and using a rolling pin, roll out the dough to a thin cookie thickness. Using a cookie cutter (or the open end of a glass) cut out 12 circles. Depending how big your cutter or glass is, will determine how many cookies you get from the mix, but you need it to be an even number.
  5. Bake cookies on the lined tray in the oven for 15 minutes. Ovens can vary so just keep checking on your cookies. As they have coconut oil in them, they will not completely harden until they are fully cooled.
  6. Once cookies have cooled, top one with the peanut butter filling and then sandwich another cookie over the top.
  7. Store in the fridge for up to one week (if they last that long).
Recipe Notes

Recipe makes 6 sandwiched Oreo cookies at 160 calories each

Print Recipe
Healthy Peanut Butter Oreos
Healthy peanut butter "Oreos"
Course Desserts, Snacks
Cuisine Chocolate
Servings
serves
Ingredients
Peanut butter filling ingredients
  • 1/2 cup smooth ricotta
  • 1/4 cup natural peanut butter
  • 1 tbsp pure maple syrup
  • 1 tsp vanilla extract
Course Desserts, Snacks
Cuisine Chocolate
Servings
serves
Ingredients
Peanut butter filling ingredients
  • 1/2 cup smooth ricotta
  • 1/4 cup natural peanut butter
  • 1 tbsp pure maple syrup
  • 1 tsp vanilla extract
Healthy peanut butter "Oreos"
Instructions
  1. Preheat oven to 200C, and line a baking tray with baking paper
  2. Use a spoon to mix all the ingredients for the Oreo together, once semi mixed start using your hands to bring it all together. Once well mixed, wrap in cling wrap and put in the fridge for 30 minutes to harden.
  3. While waiting for cookie dough to set you can make the peanut butter filling. Mix all the filling ingredients in a food processor to combine well and then put in the fridge to set.
  4. Get the cookie dough out the fridge, flour your bench, and using a rolling pin, roll out the dough to a thin cookie thickness. Using a cookie cutter (or the open end of a glass) cut out 12 circles. Depending how big your cutter or glass is, will determine how many cookies you get from the mix, but you need it to be an even number.
  5. Bake cookies on the lined tray in the oven for 15 minutes. Ovens can vary so just keep checking on your cookies. As they have coconut oil in them, they will not completely harden until they are fully cooled.
  6. Once cookies have cooled, top one with the peanut butter filling and then sandwich another cookie over the top.
  7. Store in the fridge for up to one week (if they last that long).
Recipe Notes

Recipe makes 6 sandwiched Oreo cookies at 160 calories each