Milk and Cookies

Written by Monica Kovacs, CNP


Milk and cookies are one of those universally recognized comfort foods, kind of like mac and cheese or ice cream. There's just something about high-fat, high-carb, dairy-based foods that soothe the soul and evoke feelings of contentment and relaxation. It's too bad they have so many side effects after you eat them.


Like always, my solution is improvement rather than abstinence. How about an Oreo cookie that has fiber, omega-3's, B-complex and magnesium? Oh and by the way, not an ounce of flavour was sacrificed in this recipe. With it's sweet creamy filling sandwiched between two crumbly, chocolaty cookies, it provides all the comfort and pleasure of your traditional oreo except it's actually good for you. The cookie is made with ground rolled oats, high in B-vitamins which soothe the nervous system and help reduce stress. Flaxseeds are high in fiber and omega-3's which are also important for the health of the nervous system. And of course my favourite ingredient, raw cacao powder, is loaded with magnesium and antioxidants. Wash it down with a glass of cold almond milk, and you have a complete comforting snack without the guilt.


Monica's Healthy Oreos


For the Cookie:


1/2 cup raw cacao powder

1/4 cup raw almonds

1/4 flaxseeds, ground

1/2 cup large flake rolled oats, ground

1/4 cups maple syrup

1 packet stevia

pinch of sea salt



1. Grind almonds, flaxseeds and rolled oats in your Vitamix (or high-speed blender). Pour into bowl with cacao powder, and stir in stevia and sea salt. Pour in maple syrup, and knead into a ball with your hands.


2. Place ball of dough between two pieces of parchment paper on a flat surface. Roll as thin as possible (about the thickness of a regular oreo), and and use the mouth of a glass or a circular cookie cutter to cut out the cookies. Continue re-rolling leftover dough until it is all used up.


3. Place cookies on a parchment-lined baking sheet and bake in oven on the lowest temperature for 3 hours.


For the Filling:


1/2 cup Thai water coconut meat (about one meaty coconut)

1/4 cup cashews, soaked for one hour

1 tbsp raw honey



1. Crack open your coconut, drain water and scoop out meat (I find Thai water coconuts tend to vary a lot in their meatiness so you might want to pick up two incase one isn't enough).


2. Put coconut meat, cashews and honey into your Vitamix (or high speed blender) and blend until smooth.


3. Spoon filling onto cookies and form into sandwiches. Enjoy with some cold almond milk.


About Monica

Monica is a Holistic Nutritionist, Personal Trainer, Reiki practitioner and food lover. She believes in bringing fun and creativity into all aspects of life, including the kitchen. Click here to find more recipes and articles on her Facebook page.