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“Filipinos” type cookie

Estimated reading time: 1 minute(s)

If there is one word I would associate with these it’s addictive. My kids love them and so do I.  These chocolate-covered cookies are a tasty mid-morning or mid-afternoon snack. But, we know that the ones at the supermarket aren’t made with the best ingredients. So to avoid refined flour, palm oil, sugar, and other additives we’ve opted to make them ourselves.

Last Sunday, I made a huge tray of them and we’ve been enjoying them all week – they stay very fresh in a glass container!

Healthy Baking

Any popular sweet or dessert can be adapted and made healthy. We have made many healthy versions of our favorites (Phoskitos, Donuts, American Cookie) and today is no exception.  

Instead of refined wheat flour and sugar, I’ve used Vanilla Oat Flour It’s perfect for making desserts, and for the last several years I’ve always made sure to have a few bags at home. 

Cookies made with oats are a little more compact, but very similar to traditional cookies

This oat flour is vanilla flavored and, vanilla, as we saw in this post, is one of the best flavors when making sweet desserts with no sugar or sweeteners. A touch of vanilla adds the perfect sweetness, so there is no need to! If you don’t believe me, try this recipe! Let’s get to work!

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"Filipinos" type cookie

Course Tags Dessert, Snack
Keyword cookies, filipinos


For the Dark Frosting:

For White Frosting:

  • white cocoa butter
  • 1 tbsp coconut oil


  1. Mix the butter and the egg, and stir well with a whisk.

  2. Gradually add in the oat flour and continue mixing. At a certain point, you will notice it’s better to mix this directly with your hands.

  3. Roll out the dough on a baking sheet with a rolling pin-  you want it to be one centimeter thick.

  4. Use a circular cookie cutter or a small glass to cut out the shape of your mini donuts. To remove the center use the nozzle from your pastry bag 🙂

  5. Bake in the oven at  180ºC for 15 minutes. Until they are slightly crunchy and golden brown.

  6. Let sit for 30 minutes.

  7. Prepare the frosting: on one side mix the Dark Chocolicius with the coconut oil and melt over medium heat. Do the same with the white cocoa butter and oil.

  8. Cover half of the mini donuts with the Chocolicius coating and coat the other half with the white cocoa butter.

  9. Eat them right away, or place them in the fridge to let the chocolate solidify.

  10. Store them in a glass Tupperware or jar to help them stay fresh for days.

Niklas Gustafson
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Niklas Gustafson

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