If you love the combination of rich cocoa, nutty flavors, and a creamy surprise in every bite, these Milka Sensations Oreo Cookies are going to be your new favorite treat. Made with almond flour, oat flour, and pure cocoa, they have a soft, tender texture that’s perfectly balanced by a sweet, tangy vanilla cream cheese center. These cookies are indulgent, satisfying, and perfect for coffee breaks, dessert tables, or cozy evenings at home.
Why You’ll Love This Recipe
- Rich cocoa flavor: The combination of cocoa and hazelnut cream gives these cookies a deep, chocolatey taste.
- Creamy filling: A hidden vanilla cream cheese center adds a delicious surprise.
- Naturally sweetened: Sweetened with honey and stevia, making them a better choice for those reducing refined sugar.
- Perfect texture: Soft and moist with a melt-in-your-mouth filling.
Ingredients for 15 Cookies
Cookie Dough
- 115 g almond flour
- 60 g whole oat flour
- 20 g pure defatted cocoa powder
- 85 g hazelnut cream
- 60 g raw honey
- 35 g extra virgin olive oil
- 1 egg
- 20 g dark chocolate chips
- 2 g baking powder
Cream Cheese Filling
- 70 g light cream cheese
- 1 teaspoon natural vanilla extract
- Stevia, to taste
Instructions
- Prepare the filling: In a bowl, beat the cream cheese, vanilla extract, and stevia until smooth and well combined.
- Transfer the mixture to a piping bag fitted with a round tip. Pipe 15 small dots onto a parchment-lined plate and freeze for 30 minutes.
- Preheat the oven to 180°C (350°F), top and bottom heat.
- Mix the dry ingredients: Sift together the almond flour, oat flour, cocoa powder, and baking powder.
- Mix the wet ingredients: In another bowl, whisk the egg, honey, olive oil, and hazelnut cream until fully combined.
- Add the baking powder and mix well.
- Gradually incorporate the sifted dry ingredients into the wet mixture, stirring until a dough forms.
- Assemble the cookies: Remove the frozen cream cheese dots from the freezer. Take 30 g of dough, flatten it in your palm, place a frozen filling dot in the center, wrap the dough around it, roll into a ball, and place on a parchment-lined baking tray.
- Bake for about 10–12 minutes or until set but still soft in the center.
- Let cool slightly before serving.
Storage
Store the cookies in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 2 months — just thaw before enjoying.
Serving Tips
- Enjoy them slightly warm for a gooey center.
- Pair with a cup of coffee, hot chocolate, or a glass of cold milk.
- Dust with a little powdered cocoa for an extra touch of elegance.