Cookies & cream no-bake cheesecake bars but with a Cookies & cream no-bake cheesecake bars but with a PEANUT BUTTER twist🥜🍪🥜 Recipe below! Crust -2 cups (~160g) @emmysorganics Peanut Butter Brownie Snaps -1/4 cup (50g) coconut oil Filling -1 1/2 cups (180g) raw cashews, soaked overnight -1 cup (240g) full-fat coconut milk -1/3 cup (105g) agave or maple syrup -1/2 cup (125g) creamy peanut butter -1/4 cup (50g) coconut oil -1 tsp vanilla extract -1 bag @emmysorganics Peanut Butter Brownie Snaps Line a 8x8” square pan with parchment paper. In a food processor, grind the Brownie Snaps for the crust to fine crumbs. With the mixer still running, slowly stream in the coconut oil until the crumbs begin to clump. Press the crust into a thin layer in the bottom of the pan. Freeze. Drain and rinse the cashews. Blend with coconut milk, agave/maple syrup, peanut butter, coconut oil, and vanilla until very smooth and creamy. Crumble half of the bag of Brownie Snaps into the blender and pulse to mix in but not grind. Pour the filling on top of the crust and smooth the top. Add the remaining cookies on top, pressing in slightly. Freeze overnight. Slice into 12 squares. Keep in the freezer and defrost 5-10 minutes before serving. #veganrecipes #dairyfreerecipes #nobakecheesecake #healthydesserts #cookiesandcream
Blueberry Crumble Bars! Sweet jammy blueberries pl Blueberry Crumble Bars! Sweet jammy blueberries plus the yummiest cinnamon oatmeal streusel. Swipe to see inside 🤩 Three glorious reasons to start making your berry crumbles with @ndmedjooldates [sponsored] instead of sugar… 1. The usually just jammy berry becomes ever so slightly creamy in the most delicious way😋 2. A boost of wholesome healthfulness that means you can/should a) eat then for breakfast or b) add lots of ice cream on top🍨 3. You never want to make berry crumble bars any other way again💙 New recipe on the blog (link in my bio!) #veganrecipes #blueberrycrumble #medjooldates #healthydesserts #glutenfreevegan
The EASIEST vegan chocolate mousse with just 6 sim The EASIEST vegan chocolate mousse with just 6 simple ingredients🍫🍫 Ingredients -13.5oz can coconut cream, shaken -10oz dairy-free semi-sweet chocolate chips -1/4 cup cocoa powder -2 tbsp maple syrup -1 tsp vanilla extract -pinch of salt Melt the chocolate chips. Set aside 10 minutes to cool. In a large bowl, beat together coconut cream, cocoa powder, maple syrup, salt, and vanilla. Add melted/cooled chocolate and continue beating until combined and smooth. Chill for 2-4 hours. Remove from the fridge, and beat again briefly until fluffy. Transfer to a piping bag (or simply spoon) in jars/bowls. Add toppings or just grab a spoon! #chocolovers #veganrecipes #veganchocolate #dairyfreemousse
Banana tahini muffins with a little friday flair ( Banana tahini muffins with a little friday flair (aka FROSTING)🧁 Try them… Ingredients -2–3 overripe bananas (~250g) -1/2 cup (125g) tahini (or nut/seed butter of choice) -1/3 cup (105g) coconut sugar -3/4 cup (180g) almond milk -1 tbsp apple cider vinegar -1 tsp vanilla extract -1 1/4 cup (175g) cassava flour -3 tbsp (23g) coconut flour -1 tsp baking soda -1/4 tsp salt -2 tsp cinnamon -1/3 cup chopped walnuts (optional) Stir apple cider vinegar into the almond milk and set aside for 10 minutes. Whisk together flours, baking soda, salt, and cinnamon. Blend bananas, coconut sugar, almond milk + vinegar mixture, tahini, and vanilla. Add blended mixture to the dry ingredients, and mix to combine. Fold in chopped nuts. Scoop into a lined or greased muffin pan, filling each 3/4 of the way. Bake for 23-25 minutes at 350ºF. Cool for 10-15 minutes in the pan, then transfer to a cooling rack to cool completely. Frost if desired, and eat! https://feastingonfruit.com/vegan-paleo-banana-tahini-muffins/ #veganbaking #veganpaleo #tahinirecipes #bananamuffins #healthysnacks
It’s the sparkly sugar coating on an already per It’s the sparkly sugar coating on an already perfect PB + melty chocolate middle cookie for me✨ The important peanut butter blossom components: LOTS of peanut butter, a touch of cinnamon, and @emmysorganics Peanut Butter Coconut Cookies folded in for extra PB flavor🥜🥜🍫 Ingredients (makes 16) -1 cup (250g) creamy peanut butter -1/2 cup (80g) coconut sugar -1 tsp vanilla extract -1 flax eggs (2 tbsp flax meal + 6 tbsp water) -2 tbsp (30g) almond milk -1/2 cup (60g) gluten-free flour -1/2 tsp baking soda -1/2 tsp salt -1/2 tsp cinnamon (optional) -4-5 @emmysorganics Peanut Butter Coconut Cookies -Coarse sugar for rolling (optional) -Dark chocolate kisses (or place a few choc chips in the middle instead!) Use a hand mixer to beat together the peanut butter, coconut sugar, prepared flax eggs, vanilla, and almond milk. Add the flour, baking soda, salt, and cinnamon. Mix again until just combined. Crumble the cookies into the batter in large chunks. Gently fold in. Line a baking sheet with parchment paper. Scoop/roll the dough into balls (2 tbsp per cookie), roll in coarse sugar, and flatten slightly on the pan. Leave room for them to spread, I recommend 8 per pan max. Bake for 12-14 minutes at 350°F. Remove them from the oven and immediately press a dark chocolate kiss into the center of each. Cool 10 minutes on the pan, then transfer to a cooling rack to cool completely.
Cinnamon Roll Baked Oatmeal! The yummiest, gooiest Cinnamon Roll Baked Oatmeal! The yummiest, gooiest, sweet-stickiest breakfast recipe I’ve ever created✨ Oats -1 1/2 cup (145g) rolled oats -1/4 cup (35g) chia seeds -2-4 tbsp (15-30g) coconut sugar -1 tsp baking powder -1/2 tsp salt -2 tsp cinnamon -6 @emmysorganics Vanilla Bean Cookies -1 1/4 cups (300g) almond milk -1/4 cup (55g) vegan butter or coconut oil Cinnamon Swirl -1/4 cup (30g) coconut sugar -1/2 tsp vanilla -1 tsp cinnamon -2 tbsp (32g) almond butter -1 tbsp (15g) melted vegan butter or coconut oil Glaze -1/2 cup powder sugar -1 tbsp milk Mix together oats, chia seeds, coconut sugar, baking powder, salt, and cinnamon in a bowl. Crumble in the cookies. Combine almond milk and vegan butter/coconut oil, and microwave 60-90 seconds until warm and butter is fully melted. Pour into the oats mixture, and mix. Transfer the oats to a greased baking dish (9x9”). Mix together the cinnamon swirl ingredients. Use a spoon to make small wells in the top of the oats and fill/dollop with the cinnamon swirl. Bake 35-40 minutes at 350°F. Allow the oats to cool for 10 minutes or so, then drizzle with glaze. Slice, serve, and enjoy! #bakedoatmeal #cinnamonrolls #veganrecipes #healthybreakfastideas
For all your spring no-bake dessert needs: Lemon B For all your spring no-bake dessert needs: Lemon Blueberry Cheesecake Bars! Swirly berry bars with an unconventional trick for the light and CRISPY gluten-free crust, and the creamiest no-bake citrus sweet filling🍋🫐 Recipe linked in my bio! Happy friday✨ https://feastingonfruit.com/lemon-blueberry-cheesecake-bars/ #veganrecipes #nobakecheesecake #lemonblueberry #healthydessert
Prep a peanut buttery protein snack for yourself o Prep a peanut buttery protein snack for yourself on monday 👉 have a sweet choc + pb moment in your day all week🥜🍫 But hide them. Don’t share. They are too good. Everyone in your house will be hooked and they’ll be gone by wednesday. Learn from my mistakes, friends🥺 Ingredients -1 bag @emmysorganics Peanut Butter Coconut Cookies -1/2 cup (60g) protein powder of choice (I use @sproutliving) -1/4 tsp salt -1 cup (256g) peanut butter -2 tbsp (40g) maple syrup -1 tsp vanilla -2-3 tbsp almond milk if needed -3/4 cup (120g) semi-sweet chocolate chips In a food processor, blend the cookies with protein powder and salt. Add peanut butter, maple syrup, vanilla, and almond milk. Process until it starts to form a ball. Press firmly into a lined dish (9x5”). Melt the chocolate chips. Spread evenly on top of the bars. Refrigerate at least 4 hours (preferably overnight). Slice into 12 squares, and eat! Keep leftovers in the fridge. #chocolatepeanutbutter #vegansnacks #veganrecipes #peanutbutterlover
Blueberry Walnut Coffee Cake! THE coffee cake for Blueberry Walnut Coffee Cake! THE coffee cake for cozy mornings while we count down days until spring☀️ Vegan and grain-free with an ultra moist fluffy crumb! Recipe below… Cake -3/4 cup (180g) non-dairy yogurt -1/2 cup (125g) almond butter or tahini -1/2 cup (160g) maple syrup -1 tsp vanilla extract -1/3 cup (40g) coconut flour -1/3 cup (40g) tapioca flour -2 tsp baking powder -1/4 tsp salt -1 cup blueberries (fresh or frozen) Streusel -1/4 cup (50g) coconut oil -1/4 cup (35g) coconut sugar -2 tbsp (15g) coconut flour -1 tsp cinnamon -1/4 cup (30g) chopped walnuts Preheat the oven to 350F. Whisk together yogurt, nut butter, maple syrup, and vanilla. Add dry ingredients and mix to combine. Gently fold in the berries. Spread into a greased or lined baking dish (mine was 9x6”). In a small bowl combine all the crumble ingredients. Mix with a fork until clumpy. Sprinkle evenly over the top of the cake batter and press in gently. Bake for 38-40 minutes (the center should feel firm to the touch when it’s done). Remove from the oven, cool for at least 30 minutes before slicing. #veganbaking #coffeecake #glutenfreevegan #brunchrecipes
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vegan, chocolate, gluten-free, easy, cookies, sweet · March 6, 2016

Easy Vegan Oreos

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The easiest healthiest vegan Oreos with a 3 ingredient crunchy chocolate cookie and lots of filling options. You won’t believe how simple and tasty they are!

Easy Vegan Oreos (gluten and oil free) - FeastingonFruit.com

Did you ever watch the Magic School Bus? My fellow nerdy 90s kids where are ya? Do you remember the haunted house episode about sound? Well before I lose most of you, the moral of the story is less is more. You have to take things away. You have to start with simple and only add what is absolutely necessary. That is the approach I took with these cookies. The result: easy peasy perfect gluten-free Vegan Oreos made with only 5 ingredients!

Easy Vegan Oreos (gluten and oil free) - FeastingonFruit.comEasy Vegan Oreos (gluten and oil free) - FeastingonFruit.com

My first concern when I got this recipe request was crispy cookie?….how to make a crispy crumbly oil-free cookie? We can’t have soft chewy vegan oreos, then they’d just be whoopee pies pretending.

Based on these oatmeal cookies, I knew maple syrup had to be involved. And of course cacao powder is an integral ingredient too because chocolate. So from there, using my Magic School Bus knowledge, I added as few other ingredients as possible. And all they ended up needing was brown rice flour. Yep, just 3 ingredients and you have crunchy chocolate cookies–the ‘bread’ to our sweet sandwich.

Easy Vegan Oreos (gluten and oil free) - FeastingonFruit.com

Filling your Vegan Oreos

There’s no better creamy white filling then coconut cream. However, since I know many of you are high carb vegans, I wanted to include some lower fat options for the filling as well…

–Powdered peanut butter. It sounds like a higher fat option, but with powdered peanut butter it’s actually a lower fat way to go!
–Chocolate peanut butter. Utilize the thickening action of powdered peanut butter to make a chocolate filling. Powdered peanut butter + cacao powder + water.
–Banana. If you size your cookies just right, then one banana coin will sandwich in between two cookies perfectly. It’s almost the right color too!
–Nicecream. Blend up some frozen bananas, dollop on a cookie, sandwich, freeze, you have an ice cream sandwich! And of course you could make the nicecream any flavor you want–strawberry, chocolate, cinnamon, gingerbread, chocolate chip, lemon, endless ice cream-abilities!
–Date caramel. My favorite sweet filling or frosting: dates + water.

Easy Vegan Oreos (gluten and oil free) - FeastingonFruit.com

I love these little sandwich cookies. Fresh from the oven: love them. Cold from the fridge: love them. With cream: love them. Without cream: love them. Three days old and starting to get a little soft: still love them. I hope you love them too!

The easiest healthiest #vegan Oreo made with just 5 ingredients! #glutenfree #oilfreeClick To Tweet Print
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Easy Vegan Oreos

★★★★★ 4.5 from 22 reviews
  • Prep Time: 20 minutes
  • Cook Time: 9 minutes
  • Total Time: 29 minutes
  • Yield: 8 cookies 1x
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Ingredients

Scale

Cookie

  • 1/4 cup + 1 tbsp maple syrup
  • 1/2 cup cacao powder
  • 1/4 cup + 2 tbsps brown rice flour

Filling

  • 1 can of full fat coconut milk chilled overnight
  • 2 tbsps powdered sugar (store-bought or homemade in the blender)

Lower fat filling options

  • Powdered peanut butter
  • OR powdered peanut butter + cacao powder
  • OR 1 banana (sliced)

Instructions

  1. Cookie: Preheat the oven to 350F.
  2. Combine all the ingredients. Mix to form a thick cookie dough.
  3. Roll into 16 balls. Arrange on a pan (or two pans) lined with parchment paper. Cover with a piece of wax paper and flatten with the bottom of a cup or jar to about 1/2 inch thickness
  4. Bake for 8-10 minutes at 350F.
  5. Let them cool, they will become crispy as they cool.
  6. Filling: Scoop out the cream from the can of coconut milk leaving behind the liquid. Add the powdered sugar and whisk till smooth and creamy.
  7. Spoon onto your cookie, smush, and enjoy! Keep any leftovers int the fridge for up to 3 days.

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Easy Vegan Oreos (gluten and oil free) - FeastingonFruit.com

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In: vegan, chocolate, gluten-free, easy, cookies, sweet · Tagged: banana, brown rice flour, chocolate, coconut, easy, peanut butter, oil-free, baking, maple syrup, hclf, low-fat

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Comments

  1. Leah M @ love me, feed me says

    March 11, 2016 at 5:03 pm

    Nowwwww I want to watch Magic School Bus and snack on these beauties haha! Would make for a perfect Friday night in my opinion. Loooove how simple these are! I just got brown rice flour too, so these are definitely going to happen soon and I cannot wait!

    Reply
    • Natalie says

      March 11, 2016 at 8:31 pm

      Sounds like a party to me haha! No but really, I totally be down for that 😀

      Reply
    • Lisa McCullough says

      February 25, 2017 at 3:43 pm

      ???. Magic school bus ❤. Used to watch that with my boys when they were little ✌?

      Reply
    • Petra Yomanda says

      June 8, 2017 at 5:47 am

      HELP. I AM A VEGAN BUT I LOVE MEAT. WHAT TO DO???!!!

      ★★★★★

      Reply
      • Anna Horen says

        August 19, 2017 at 6:42 pm

        not be vegan

        ★★★★★

        Reply
      • Annika says

        August 25, 2018 at 3:09 pm

        I used to love meat, but don’t anymore. In my case, I just got a bit disgusted by the thought of it. Try seasoning meat alternatives with the same spices as you used to season your meat, because plain meat isn’t what you like. Also don’t trap yourself in this mindset. Most vegans used to love meat and cheese. We eat them for so long we become accustomed. Also make sure you reward yourself for eating consciously and sacrificing something you like for the greater good of everything. Ask yourself if you love meat or animals more, maybe. Just make sure you always remember your reasons for going vegan. Try to associate living animals with meat in your mind. That way there will never be disconnect, and you won’t fall under a sick illusion.

        Reply
      • Evelyn says

        October 14, 2018 at 5:28 pm

        There is a documentary on YouTube called “Dominion”. Watch that, and you will never want meat again. 😭 Soy curls, jackfruit, tofu, eggplant, and tempeh are all great replacement!

        Reply
      • Laney says

        June 23, 2019 at 4:16 am

        Watching documentaries about animal abuse and conscious eating isn’t the only way – maybe you are having certain cravings because you need comprehensive nutritional testing that will personally profile your nutritional levels. My integrative/functional MD ordered one (which is covered by my insurance since a Medical Doctor ordered it – you will pay for most testing ordered by non-MD’s out of pocket even if it is covered) and I’m super excited because I’ve been having major problems gaining muscle! I suspect low amino acids are imbalanced among other things. After receipt of test results, I’ll be able to fill all the nutrition gaps via supplements and/or diet!

        Reply
  2. Mandy says

    March 11, 2016 at 5:34 pm

    WHOA!!!! I came to your blog to pin those cinnamon rolls, but then saw these!!!! Holy YUM! I can’t believe that’s all the ingredients for the cookie part…I NEED to try these asap! Obviously Willow watched the video with me and her eyes got so big. When you pulled the cookie sandwich apart I could not believe how much they looked like the real thing!!! Mmmmm!!! Looks amazing! xo

    Reply
    • Natalie says

      March 11, 2016 at 8:34 pm

      I kinda can’t believe it either! I really thought it’d be a complete fail, I made like a 4 cookie batch to start while I was testing it and was totally shocked that they actually baked into cookies not just weird blobs. Ahh yes Willow my fellow fanatic, she would love these I think! I never even ate my oreos by separating them, but ya know…tradition 😀

      Reply
  3. Nicola says

    March 11, 2016 at 6:33 pm

    Oh wow I can’t wait to try these! This is probably the first recipe I have come across for homemade oreos that are actually baked and without oil? Wow, just wow! Now to get some brown rice flour…

    Reply
    • Natalie says

      March 11, 2016 at 8:21 pm

      I wasn’t sure the oil free part was going to be possible and still have that Oreo texture, but thank goodness for maple syrup! I hope you try them 🙂

      Reply
      • Sammy says

        May 26, 2018 at 6:46 pm

        Is there any chance I can sub the brown rice flour for almond or oat flour?

        Reply
        • Natalie says

          May 27, 2018 at 8:54 am

          Oat flour will make for a much chewier cookie so I don’t recommend it. Almond flour may work, but you will need probably double the amount. Good luck!

          Reply
    • Tori des says

      November 4, 2018 at 3:59 pm

      Can I use coconut flour????? How would I substitute it

      Reply
      • Natalie says

        November 4, 2018 at 8:38 pm

        Not for this one, it’s too crumbly they will just fall apart😕

        Reply
        • Kim says

          December 8, 2018 at 4:34 pm

          What about gluten free flour ?

          Reply
          • Natalie says

            December 8, 2018 at 5:32 pm

            You could try it, but I think it will still make them more chewy and less crisp!

  4. Veera R. says

    March 11, 2016 at 7:16 pm

    Wow! I can hardly wait it’s morning here and I can go to by brown rice flour. I don’t think it’s possible to have any left overs of these though.

    Reply
    • Natalie says

      March 11, 2016 at 8:18 pm

      Nope, no way! In fact I might suggest doubling the batch there weren’t enough. I can’t wait for you to try them 🙂

      Reply
  5. Rebecca @ Strength and Sunshine says

    March 11, 2016 at 7:34 pm

    These are just little chocolatey pillowy cakes with fluffy white cream between <3 So funny since I knew these were coming and another blogger friend posted gf/vegan oreos and I was like wow! Double recipe love <3
    You know what I always hated about them though was that they cracked and crumbled so you could not just bite in.. You HAD to remove one cookie to eat it effectively which I guess was the point!
    OOO do you remember those 200 cal packs of :oreo thins" those were so gross! It was like a stale chocolate disc of sadness speckled with a few white dots of who knows what!
    But I did always weirdly like the mini oreos (not the 100 cal ones) but the small bite sized ones that were always all destroyed in the package and seemed to be given out at school, parties, or Halloween. For some reason I thought they tasted best!
    Okay…sorry for this novel of a comment 😉 xoxoxo

    Reply
    • Natalie says

      March 11, 2016 at 8:16 pm

      Who else posted oreos, I’d love to check them out? I never took my oreos apart actually, always a biter! The secret to the clean crumbly cookie bite is to suck in a little bit as you bite so you can not drop any crumbs! Try it next time, it works. And I LOVED the oreo thins!!! Those were my favorite, I actually think I liked them better than actual oreos. I have no clue what the white stuff was either, probably just sugar, but those were the bomb haha! Not sad to me! Mini oreos were awesome too, more cream I think plus just the bite size means no mess 🙂

      Reply
  6. Aimee / Wallflower Girl's Kitchen says

    March 11, 2016 at 8:30 pm

    You are amazing! Your ability to create healthy yet simple recipes is so inspiring! I love these. Especially the peanut butter option 🙂

    Reply
    • Natalie says

      March 11, 2016 at 8:37 pm

      Thank you Aimee! The PB was great, I kinda want to make a mint version now too 🙂

      Reply
  7. [email protected] says

    March 11, 2016 at 9:58 pm

    OMG!!!!! These remind me of OREA CAKESTERS!!!! Do you remember those short lived oreo treats in the early 00s?! But I’m guessing these are ten times better. In fact I know they are cause you made them! I am so excited. THREE INGREDIENTS!!!! How did you do it? You continue to impress me more and more every time you post a new recipe. Also, Magic School Bus?! LOVE.

    Reply
    • Natalie says

      March 11, 2016 at 10:16 pm

      YESSSSS!!! I remember cakesters! Those were the bomb, I remember when they were like the coolest thing to have in you lunch box 😀 These do look like them! They aren’t that soft, much more crunchy, but totally lookalikes! Wow you just brought back so many memories in my head ha! Magic school bus was the bomb, I still have it on DVD lol…that’s nerdy 😀 Thanks girl!

      Reply
  8. Kat says

    March 11, 2016 at 11:00 pm

    I’ve said it before and I’ll say it again. YOU ARE MY HERO! Love all of your recipes! Keep them coming 😀

    Reply
    • Natalie says

      March 12, 2016 at 2:54 am

      Thanks Kat, you are so sweet! I appreciate all the support <3

      Reply
  9. Faith VanderMolen says

    March 12, 2016 at 3:47 am

    Beautiful photos!! And cookies of course:) So YUM!

    Reply
    • Natalie says

      March 12, 2016 at 4:08 am

      Thank you Faith 🙂

      Reply
  10. Hiroshi says

    March 12, 2016 at 4:49 am

    Hello. Is it possible to make without brown rice flour? I’m not sensitive to gluten, and I only have spelt flour at the moment. Thanks.

    Reply
    • Natalie says

      March 12, 2016 at 5:22 pm

      You can certainly try other flours, my only concern is the cookie might not be quite as crispy. Brown rice flour doesn’t absorb much moisture so it make for a great crisp texture. The spelt flour might make them a little chewier, but they will still taste fine!

      Reply
      • Cecilia Arvidsson says

        October 18, 2016 at 8:43 am

        I’ll try them with regular (white) rice flour. Can’t find the brown stuff anywhere around here (smalltown in the south of Sweden:).

        Reply
        • Natalie says

          October 18, 2016 at 2:51 pm

          It is certainly worth a try! Let me know how it goes 🙂

          Reply
  11. Kyra @ Vie De La Vegan says

    March 12, 2016 at 11:31 am

    Oh my gosh Nat, you’ve blown my mind with how EASY these cookies are! And I love those filling options – how perfect are banana coins 😀
    I loved the Magic School Bus too haha, I wonder if I can find the episodes on Youtube or somewhere…it would be fun to show my kids “this what what I used to watch on TV!” 😀

    ★★★★★

    Reply