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- 1 10 oz. package of Gluten Free Oreo Cookies
- 1 8 oz. cream cheese
- 1/2 cup hempseeds
- 1/4 cup ground flax
- 1/8 tsp stevia
- 3/4 cup melted chocolate chips
- *Lily's stevia sweetened chocolate chips
- 1 tsp coconut oil
- optional:
- 4 drops of peppermint oil or 1/2 tsp extract
I bet you almost fell off your chair reading that I eat Oreo cookies! As a child my favorite cookies were indeed the Oreo & Chips Ahoy cookies dipped in milk!! Well actually, let us not forget the Girl Scout Mint Thins!!
I think the only reason we went through a gallon of milk every 2 days was because we dunked so many cookies back in the day. Recently, I was at a Christmas Party where they did the infamous cookie exchange {my 3rd one} and although I was not leaving with a platter of refined sugary cookies I allowed myself to enjoy a few in the present moment.
That few turned into 4 chocolatey balls as after the second my taste buds were beckoning another! I knew they were horrible but honestly, I wasn’t feeling any guilt….until that is I asked what they were made of. At that moment I promised a solemn vow to create a healthier version!
I pondered how in the world I would pull that off and not ruin the recipe after I blurted it out! My first attempt deserves a BRAVO and my dinner guests gobbled them down! I don’t know that I would eat these for breakfast like I suggest with many of my other cookies but it has a few secret ingredients that might surprise you and should displace any guilt.
As we close out the year I had to add just one more indulgence before we get back on track for a healthy New Year! I hope you enjoy this recipe, I am super grateful we get to do life together and I count my blessings that I get to share my passion for healthy cooking with you and your families!
Thank you from the bottom of my heart and Happy Healthy New Year to each one of you! Now hurry and go make this recipe before you commit to those resolutions!
- 1 10 oz. package of Gluten Free Oreo Cookies
- 1 8 oz. cream cheese
- ½ cup hempseeds
- ¼ cup ground flax
- ⅛ tsp stevia
- ¾ cup melted chocolate chips
- *Lily's stevia sweetened chocolate chips
- 1 tsp coconut oil
- optional:
- 4 drops of peppermint oil or ½ tsp extract
- 4 crushed candy canes
- Let your cream cheese sit out to room temperature.
- In a food processor or blender grind up cookies into flour like texture.
- Add ground flax and hempseeds and pulse until blended well.
- Add and blend cream cheese. Taste and add stevia if you need it sweeter.
- Put mixture in the freezer while you melt chocolate chips.
- Add 1 tsp of coconut oil to chips before melting on low heat or in a double boiler.
- Mix chocolate until it is melted creamy and add peppermint if you like at this point.
- Take the oreo mixture out of the freezer and roll into desired size balls.
- Using a skewer in the ball helps to keep the mess at a minimum when dipping into chocolate.
- Allow each ball to drip a bit after your dunk it. Sprinkle crushed candy canes at this point.
- Place chocolate balls on a cookie sheet with wax paper and freeze up to ½ hr. or until needed.
- You can store them in the freezer in an airtight container for weeks or the fridge a few days.
With a Spoonful of Health,
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