Double Stuf Oreo Cookie
Hawker • Singapore
How to Make Double Stuf Oreo Cookie (Traditional & Healthy Version)
The Double Stuf Oreo Cookie, while not native to Singapore, has found its place in the vibrant local food scene thanks to the city’s love for innovative desserts and global fusion. Inspired by the sweet treats often seen in trendy kopitiam stalls and modern hawker centres, this homemade, health-conscious version transforms the iconic cookie into a snack that fits perfectly into a Singaporean lunch or tea time routine. The fusion of local ingredients like wholemeal flour and low-fat dairy creates a delicious twist, making this treat both nostalgic and contemporary. This healthier Double Stuf Oreo Cookie recipe captures the familiar deep cocoa flavour and creamy filling that locals adore, while maintaining the crunchy texture reminiscent of the snacks enjoyed alongside kopi or teh tarik. With a nod to Singapore’s multicultural palate, this cookie is perfect for sharing with friends at a kopitiam or as a sweet finish to a lunch bento. Its balanced sweetness and reduced fat content make it a smart choice for those calorie-counting, without compromising on taste or tradition.
Ingredients(for 2 medium-sized cookies)
- 1/2 cup Wholemeal flour (adds fibre)
- 1/4 cup Unsweetened cocoa powder (for deep chocolate flavour)
- 1/4 tsp Baking soda
- 1/8 tsp Salt
- 2 tbsp Coconut oil (healthier alternative to butter)
- 2 tbsp Brown sugar (less processed)
- 2 tbsp Low-fat milk
- 1/2 tsp Vanilla essence
- 2 tbsp Powdered sugar (for filling)
- 2 tbsp Reduced-fat cream cheese (for healthier cream filling)
Instructions
- 1
Preheat your oven to 170°C (340°F). Line a baking tray with parchment paper.
5 minutes
Preheating ensures even baking.
- 2
In a bowl, whisk together wholemeal flour, cocoa powder, baking soda, and salt.
3 minutes
Sift cocoa to avoid lumps.
- 3
In another bowl, mix coconut oil and brown sugar until well combined. Add low-fat milk and vanilla essence, stirring until smooth.
3 minutes
Use room temperature ingredients for best mixing.
- 4
Gradually add dry ingredients to the wet mixture, stirring until a dough forms. Do not overmix.
4 minutes
Overmixing makes cookies tough.
Why This Dish is Healthy
By using wholemeal flour, coconut oil, and reduced-fat cream cheese, this recipe significantly reduces refined carbs and saturated fat commonly found in standard cookies. It’s portion-controlled and rich in fibre, supporting satiety and digestion. The choice of brown sugar and low-fat dairy keeps calories and cholesterol in check, making it suitable for those following a balanced diet while enjoying a kopitiam-style treat.
This healthier Double Stuf Oreo Cookie recipe features wholemeal flour, providing extra fibre and complex carbs vital for digestive health. Coconut oil is used instead of butter, offering medium-chain triglycerides (MCTs) for quick energy. Reduced-fat cream cheese and low-fat milk lower saturated fat, making this cookie lighter yet creamy. Each serving delivers antioxidants from cocoa, protein from dairy, and is free from artificial additives, making it a better choice for mindful eaters.
Pro Tips
- 💡Tip 1: Chill dough for 10 minutes if too sticky to handle.
- 💡Tip 2: Use a wet spatula to flatten dough for smooth cookies.
- 💡Tip 3: For extra crunch, bake cookies for an additional 2 minutes.
Storage & Serving
Store cookies in an airtight container in the fridge for up to 3 days. Allow to come to room temperature before serving for best texture.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 70.0 kcal |
