Sourdough Discard Oreos
Did you know that Oreo cookies were originally made with lard in the filling until the mid-1990s when Nabisco swapped it out for partially hydrogenated vegetable oils? Lard from pasture-raised, regenerative farms like Fond Bone Broth is a time-honored, nutrient-dense fat past generations swore by. Rich in vitamin D and healthy monounsaturated fats, it’s a wholesome, clean alternative to modern, overly processed oils—and it tastes better, too!
Fond bone broth
Regenerative Pork Lard
This pork lard is regeneratively sourced from White Oak Pastures’ pasture-raised, heritage breed hogs. Slow-rendered in stainless steel kettles and packaged in glass, it’s glyphosate-free with no added oils or preservatives!
Use code “ELLAVATE” for a discount!
Sourdough Discard Oreos
Equipment
- Electric mixer
Ingredients
For the lard cream filling
- 8 tbsp Butter (softened)
- 1/4 cup Lard (Fond Regenerative Pork Lard)
- 2 tsp vanilla bean paste
- 1 1/2 cups sifted powdered sugar (I use Florida Crystals)
For the "Oreo" cookies
- 8 tbsp butter (softened)
- 1/4 cup maple syrup
- 1 cup raw cane sugar
- 2 tsp vanilla extract
- 1/2 cup cocoa powder (I use Wildly Organic brand)
- 1 cup all-purpose flour (I use Sunrise Flour Mill heritage white)
- 1 tsp baking soda
- 1 tsp salt
Instructions
- First, using the electric mixer, beat together lard cream filling. Beat together the butter, maple syrup, cane sugar, vanilla & sourdough discard. Add in flour, cocoa powder, baking soda, & salt. Wrap the dough and place in the fridge for at least 2 hours. Place the dough between two sheets of parchment paper and roll until it’s thin. Cut out circles with a cookie cutter. Bake for 18-20 min at 325F. Let cookies cool completely before piping the icing between two cookies
