Homemade Whole Wheat Oreos

I'm allergic to chocolate so I couldn't eat these but I thought the kids at church might enjoy them. THEY WERE A HIT!

All this came about because Dj wanted homemade cookies and cream ice cream (which I still haven't made). I adapted this from the recipe posted on the Cupcake Project. 

Ingredients

2.55 oz whole wheat bread flour (hard wheat)

2.55 oz whole wheat pastry flour (soft wheat)

2  oz unsweetened cocoa

6.75 oz white sugar

1 tsp baking soda

1/4 tsp baking powder

1/4 tsp salt

1/2 cup + 2 tbsp softened butter

Directions:

Mix together dry ingredients

Add wet ingredients (doesn't look too great does it)

Divide dough into equal portions and place on a lined baking sheet about an inch apart, they spead A LOT, and flatten. (I'm a perfectionist so I actually weighted mine. Each cookie was exactly 1 oz).

Bake at 375 F for exactly 9 minutes. After baking set on rack to cool. The cookies need to be COMPLETELY COOL before adding filling. I was impatient and made a horrible mess. 

Filling:

1.75 oz shortening

9.15 oz powdered sugar

1/4 cup unsalted butter, softened

2 tsp vanilla extract

Whisk butter, shortening and vanilla extract together (I would suggest using a stand mixer or hand beater). Slowly add in powdered sugar a little at a time until it's all incorporated. The picture is from when I attempted this by hand = not smart.

The easiest way to add the filling is to put it in a zip top bag and use it like a pastry bag.

Put filling on half the cookies and top with remaining cookies. 

This is the result:

As I stated earlier I was impatient and didn't wait for the cookies to fully cool before adding the filling. 

That's it!

THOUGHTS:

I didn't actually taste these because I can't but the kids LOVED them. My mid-20 friends told me that they were ridiculously sweet. They loved the cookies but thought the filling was too much. Next time I'll use a cream cheese filling. 

Until next time, 

Kellan