I recently bought a large jar of coconut oil from Trader Joe’s because I was curious about baking with it. Coconut oil is a great substitute for butter as you can replace it for the same quantity. I always assumed coconut oil was unhealthy due to its high percentage of saturated fats, which is linked to high cholesterol levels and heart disease, but in recent years, it seems the reputation of coconut oil as a health product has really spiked. Regardless, I think the verdict is still out, and any oil should be consumed in moderation.

I am not usually a fan of packaged cookies, but I do have a soft spot for Oreos. While whipping up some fresh chocolate chip cookies to avoid resorting to Chips Ahoy! seems reasonable, baking homemade Oreos probably seems more daunting to most people. However, it’s actually very simple and very worth it. The cookie itself has the strong flavor and deep color of dark cocoa, while the “cream” filling adds a light sweetness. Once you make these, you’ll have a hard time going back to packaged Oreos.

Prep time: 30 minutes
Cook time: 10 minutes
Assemble time: 15 minutes
Servings: 15 sandwich cookies

INGREDIENTS

Cookie

• 1/2 cup coconut oil (butter can be substituted)
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 large egg
• 1/2 cup dark cocoa powder
• 1 1/2 cups all-purpose flour

Cream filing

• 1/4 cup coconut oil (butter can be substituted)
• 1 cup powdered sugar
• 1/2 teaspoon vanilla extract

INSTRUCTIONS

1. Preheat the oven to 370 degrees F, and line baking sheets with parchment paper (or grease with oil).
2. In a large mixing bowl, beat the coconut oil and sugar together, until smooth (about 1 minute). Stir in the vanilla extract and salt and then mix in the egg.
3. Stir in the cocoa powder then mix in the flour, until the dough forms a ball.
4. Roll out the dough on a floured surface to a thickness of 1/4-inch.
5. Use a 2-inch diameter fluted round cutter to cut shapes, place on the prepared baking sheets, and bake for 9 to 10 minutes or until crisp around the edges and set in the centers.
6. Cool completely, and sandwich with cream filling.
7. To make the cream filling, beat the coconut oil, powdered sugar, and vanilla extract together in a large bowl until smooth.