A delicious, creamy & rich mint moringa filling between two crunchy chocolate cookies.
I have made a raw version of Oreos in the past, but today I’m showing you how to make baked Oreo cookies filled with a refreshing mint and moringa filling. They’re gluten-free and completely plant-based.
Mint and chocolate is such a delicious combination. In fact, my favourite chocolate flavour is mint dark chocolate. I usually have a square or two after dinner if I don’t have any homemade treats lying around. Yes, I don’t always have an abundance of homemade treats in my house at all times 😂 Shocker, right?
Even the hubby enjoyed these mint moringa Oreos and he’s not at all a fan of mint chocolate. He says to him it tastes like toothpaste…what?!? I find it so refreshing and palate cleansing, again especially after a meal.
This is my second recipe collaborating with FERA Moringa. I was challenged to use moringa in a more creative way. Most moringa fans would usually add it to their morning smoothie, juice or porridge/oatmeal bowl, which is completely fine, but I wanted to find more exciting way to use this amazing ingredient.
Moringa is derived from the moringa leaf, which is one of the most nutrient-dense plants on the planet packed with minerals, essential amino acids, antioxidants, phytonutrients and anti-inflammatory compounds. Incorporating it into recipes like this is a really easy way to top up on nutrients making sure you’re getting sufficient amounts in your diet.
FERA have offered me a discount code to share with my blog readers and social media followers, so if you would like 30% off your Moringa order, head over to FERA and use the code ‘Nadia’ at the checkout!
Mint Moringa Oreos (Vegan & Gluten-free)
1 1/2 cup oat flour – plain oats ground up into a flour in the food processor. Use gluten-free oats if allergic/intolerant
1/2 cup cocoa powder
1/2 cup coconut sugar or white/brown sugar
1/2 tsp baking powder
1/4 tsp salt
1/2 cup coconut oil
1/4 cup milk of choice
For the mint moringa cream
1 cup cashew – preferably soaked for 4 hours
2 tbsp maple syrup or liquid sweetener of choice
1 tbsp coconut oil
1/4 cup milk
1 tsp FERA moringa
1 tsp mint extract
Transfer the dough onto a well floured surface. Roll out into a 1/4-inch-thick rectangle and use a round cookie cutter to cut out the cookies.
Arrange on a lined baking sheet and bake for 15-20 minutes. Leave to cool completely.
Blend all the filling ingredients in a blender until smooth.
Spread a thin layer of the filling onto one of the cookies and top with another.
Store in an air-tight container for up 4 days.
Thanks to FERA for sponsoring this post. Commissioned posts is how I’m able to continue working on the blog and creating recipes and recipe videos for you. As always, all opinions are my own.