HCg P3 Oreo Cookies & Milk
Oreo Cookies and Milk

Who doesn't love separating the Oreo's and dipping them in milk? It is something that warms your heart to feel like a child again as you sit at the kitchen table and enjoy cookies and milk. So try this version instead of the scary trans-fats and high fructose corn syrup in real Oreo's. What is in that filling anyway? Yikes.

"Healthified" Oreo Recipe:
1/2 cup vanilla whey (Jay Robb...no sugar)
3/4 cup almond flour (doesn't need to be blanched, but helps:)
1/4 teaspoon baking soda
1/4 teaspoon iodized sea salt
1/4 cup butter
3 teaspoons Truvia (or a few drops of stevia)
4 TBS cocoa powder
2 TBS vanilla almond milk OR water(just enough to hold dough together)

Preheat the oven to 350 degrees F (200 degrees C). In a medium bowl, stir together the whey, almond flour, cocoa, baking soda and salt. Cut in the butter using a pastry blender or your fingers until the butter lumps are smaller than peas. Stir in the almond milk and sweetener to form a stiff dough. On a cookie sheet, place 1/4 inch balls 2 inches apart. Flatten balls into circles (I used a measuring cup). Bake for 10-12 minutes in the preheated oven, until edges are lightly browned. Cool in oven to crisp up.

Nutritional Info for the WHOLE Batch (using Truvia): 995 calories, 19 carbs, 9 fiber

8 ounces cream cheese
2 TBS unsweetened vanilla almond milk
4 packets Truvia (or a few drops of stevia)

Mix together and use to hold two chocolate cookies together.Serve with unsweetened vanilla almond milk! Dip and enjoy:)

Bon Appetiti
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