Healthy Oreos???

I am throwing a shower for a dear friend, Kristi, and I am doing a cookies and milk theme.  You can't do a cookies and milk theme without oreo cookies, right?  There is just one problem.  Kristi can't have chocolate or cane sugar.  So now what?  My friend, Ebbye, joked around and said - "you can make a healthy oreo cookie".  I can?  Sure, maybe, if I wasn't busy planning the rest of the shower!  So what did I do?  First I searched the internet for like, forever (where my husband would insert that I would still be looking then), and everywhere I looked I found "you should try smitten kitchen's oreos, they are the best!", over and over again.  So I went to their website and printed off the recipe.  Now what do I do?  HMMMM???  I corner Miss Debra (one of the best bakers in our church!) and beg her to make the recipe healthy for me!!  Yes, I cheated!  But the results were fantastic!  Thank you Miss Debra!  I would also like to add that I am not a fan of wheat flour in my cookies, but these are delicious and a great substitute for oreos!  (BTW - I could sit down and eat a whole package of oreos, they are my favorite cookie!)


Here is Miss Debra Williams's recipe for "healthy oroes"
Carob Sandwich Cookies -  makes about 40 filled cookies

Preheat your oven to 375 degrees

Cookie:
1 1/4 cups wheat flour
1/2 cup carob powder
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1 1/2 cups granulated palm sugar (thot not sugar)
1 stick + 2 tbs butter*
1 large egg
1 1/2 tsp vanilla

Filling:
1/2 stick butter*
1/4 cup palm oil shortening
1 1/2 cups regular palm sugar (the thot not sugar would give it too deep a flavor)
2 tsp vanilla
(I would recommend adding about 1/2 tsp of corn starch or arrow root powder to help it thicken)

*Unsalted butter at room temperature - very soft but not melted.

Cookie:
- Line cookie sheet with parchment paper.
- In food processor, or bowl of an electric mixer, thoroughly mix the flour, carob powder, baking soda and powder, salt and sugar.
- While pulsing, or on low speed, add the butter and then the egg and vanilla.
-Continue processing or mixing until the dough comes together in a mass.
- Take rounded teaspoons of batter and place on cookie sheet two inches apart.
- With moistened finger or drinking glass bottom, slightly flatten the dough.
- Bake for eight minutes.  Place on rack to cool.

Filling:
-  Place butter and shortening in a mixing bowl, and at low speed gradually beat in the sugar and vanilla.
- If you are adding corn starch or arrow root powder, add it now.
- Turn the mixer on high and beat for 2-3 minutes until the filling is light and fluffy.

Assembly:
- Place a teaspoon size blob of creme into the center of one cookie.
- Place another cookie, equal in size to the first, on top of the creme.
- Lightly press, to work the filling evenly to the outsides of the cookie.
- Keep refrigerated to keep the filling firm, if you desire.

Happy baking ya'll!
Missy

P.S.  I need to start taking pictures of my food!  I'll do better next time!