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Nutritional Info
  • Servings Per Recipe: 34
  • Amount Per Serving
  • Calories: 68.4
  • Total Fat: 3.9 g
  • Cholesterol: 4.9 mg
  • Sodium: 39.4 mg
  • Total Carbs: 8.1 g
  • Dietary Fiber: 0.8 g
  • Protein: 1.0 g

View full nutritional breakdown of Lower fat homemade oreos calories by ingredient
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Lower fat homemade oreos

Submitted by: SPAZWRITER
Lower fat homemade oreos

Introduction

I thought I'd see how they did lower fat...the frosting isn't lower fat though - you could put whipped topping in instead and it would be great. Based on a recipe found in Smells like home, and Smittens Kitchen I thought I'd see how they did lower fat...the frosting isn't lower fat though - you could put whipped topping in instead and it would be great. Based on a recipe found in Smells like home, and Smittens Kitchen
Number of Servings: 34

Ingredients

    cookie:
    *Whole Wheat Flour, 1.5 cup
    1 tsp baking soda
    1/4 tsp baking powder
    *Giant Baking Cocoa-Unsweetened Cocoa Powder, 1/2 C
    Butter, unsalted, .5 stick, room temperature
    Banana, fresh, .5 small, broken into pieces
    Applesauce, unsweetened, .25 cup
    *Splenda, 1/2 C
    Egg substitute, liquid (Egg Beaters), .25 cup

    frosting:
    Butter, unsalted, .25 stick
    *Crisco, 0 grams trans fat, All-Vegetable Shortning, 1/4 C
    Powdered Sugar, 1 cup, unsifted
    Vanilla Extract, 2 tsp
    food coloring if desired

Directions

Preheat the oven to 350˚ F. Line two baking sheets with parchment paper (or spray them - that worked fine).
In the bowl of an electric mixer, combine the flour, cocoa powder, baking soda, baking powder, salt, and splenda. Mix briefly to combine. Add the butter to the bowl and pulse or mix briefly, add applesauce and banana, mix. Add in the egg substitute and mix until the dough forms a cohesive mass.
Scoop between 2 tsp to a scant tbsp of batter (depending on how large you want them) onto the baking sheet. I used a very small ice cream scoop and they were perfect size for small.
Continue scooping, spacing the dough balls about an inch apart. With moistened fingers, gently press down on the dough balls to flatten slightly. Bake for 8-9 minutes (closer to 8 minutes for smaller cookies), rotating the pans halfway through baking. Transfer the baking sheets to a wire rack and let cool completely. Be sure the cookies are completely cooled before filling.
To make the filling, combine the butter and shortening in the bowl of an electric mixer. Beat on medium-high speed until smooth. Add the confectionersí sugar to the bowl and mix on low speed just until incorporated, then increase the speed to medium-high and beat until light and fluffy, about 2-3 minutes. Blend in the vanilla extract.
The cookies will be a little puffy. using a sharp knife, cut them in half. Using a pastry bag fitted with a plain round tip to pipe a swirl of filling onto the flat side of one cookie. Sandwich together with the remaining cookie and press down so that the filling reaches the edges.


Serving Size: makes about 36 cookies

Number of Servings: 34

Recipe submitted by SparkPeople user SPAZWRITER.






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