Oreo Misunderstandings [Whole Wheat Triple Chocolate Oreo Biscotti]


I’ve always been more of a savory girl. It’s not uncommon for me to opt out of dessert altogether in favor of a second heaping portion of dinner. My tongue belongs to the salts and savories. But lately, all I’ve wanted is Oreos. 

It started when I made 6 dozen Oreo Cookies’n’Cream Cupcakes for Magpie Jewelry‘s Benchworks event last week. I bought about 4 boxes and there they sat, untouched on the counter until it was time to bake. Talent, some might say, but not so much for me. For some obscene reason, I was under the impression that I didn’t like Oreos. WHO DOESN’T LIKE OREOS?! I thought I could lay claim to being the only living soul who didn’t weaken at the knees at the site of a chocolatey, creamy cookie and a big glass of cold milk. Well, friends. That’s ALL over. I ate one (“Just a taste…”) and all bets were off. Shamefully, I had to go out and buy more Oreo’s because I ate too many out of my baking stash. Whoops! Since then, it’s been a challenge of mine to get them into anything….namely my mouth. 

This biscotti is a bit indulgent, I admit. It probably doesn’t need the Oreo’s since biscotti is already a cookie…but… you know… just eat them in moderation, ok!? These little babies are rich and chocolatey and begging to be dunked in milk or a hot cup of coffee. And despite their indulgent nature, they are almost completely made of whole wheat flour. That counts for something, doesn’t it? I’m sure whole wheat cancels out butter and sugar….or something like that. Make ‘em, eat ‘em and then eat ‘em again. 

Whole Wheat Triple Chocolate Oreo Biscotti

adapted from The Rabid Baker
makes 10-15 biscotti

{to veganize: use 2 flax eggs in place of chicken eggs and 1/4 cup + 1 tbsp Earth Balance buttery sticks in place of butter. Depending on how you feel about refined sugar, Oreo’s can be “vegan” to some, but not to others. If you are uneasy about this, skip them all together and add another 1/4 cup chocolate chips}

1 cup whole wheat flour

1/2 cup AP Flour
3/4 tsp baking soda
1/2 tsp salt
1/2 cup cocoa powder
1/2 cup white sugar
1/4 cup + 1 tbsp butter, melted
2 tsp vanilla
2 large eggs 
8 Oreos, crumbled
1/2 cup dark chocolate chips or chunks

Preheat oven to 350. 

In a large bowl, whisk together the flours, baking soda, salt and cocoa. Set aside. 

In a smaller bowl, whisk together the butter, vanilla, eggs. Pour the dry into the wet ingredients along with the oreo crumbles and chocolate chips and stir until a dough forms. Use your hands to finish mixing. It will be somewhat tough, add a few tbsp of water or milk if it’s a bit dry. Split the dough into two equal portions and form each into a wide, flat log about the length of a mini-baguette (about 1.5” in height, 8” in width). 

Place the logs on a parchment lined cookie sheet and bake for 20-25 minutes or until the dough feels hard to the tough. Remove from the oven and let cool for 15 minutes. Slice the logs diagonally (crosswise, not lengthwise) into 1” cookies. Place back on the parchment paper and bake for 8-10 minutes on one side, flip and bake another 5-7 minutes until the cookies are nice and firm. Let cool and enjoy!