Make a healthier version of your favorite cookies at home with these easy paleo homemade Oreos! They’re grain free and gluten free with dairy free and paleo options, but they taste so authentic that no one would ever guess. They’re also a fun baking project for kids to help with!
Is it safe to say that Oreos are everyone’s favorite nostalgic store bought cookies? Because they are mine for sure! And also the most requested from my kids.
These grain free and paleo Oreos are the closest I can imagine getting to a LEGIT tasting homemade Oreo. Paleo or not! Seriously, you cannot tell that these are paleo at all!
I gave my kids the version using organic powdered sugar for the filling and they said it tasted identical to the store bought version.
The cookies are crisp, but of course not as crisp as store bought. But, for me this works better for a homemade cookie!
The texture has a slight chew with crisp edges and the rich dark chocolate flavor perfectly complements the thick sweet cream filling.
What You Need to Make Homemade Oreo Cookies
These Oreos are more simple than you might think when it comes to ingredients.
I give a few different options for sweeteners and fat to use depending on whether you want to make these cookies grain free, grain free + dairy free, or fully paleo.
Use the combination of ingredients that works for what you have on hand and your dietary needs. Here’s everything you’ll need to prepare the cookies:
Chocolate Cookies:
- ghee (or vegan butter or palm shortening, for completely dairy free)
- maple sugar or coconut sugar
- vanilla extract
- egg
- blanched almond flour
- raw cacao powder or unsweetened cocoa powder
- baking soda
- fine sea salt
Cream Filling:
- palm shortening, or grass fed butter, or vegan butter
- powdered monk fruit sweetener or organic powdered sugar
- vanilla extract
How to Make the Chocolate Cookie Dough
In a large bowl using an electric hand mixer, cream together the ghee, vegan butter or shortening with the maple or coconut sugar until smooth on low-med speed. Beat in the vanilla, then the egg until smooth.
In a separate bowl, combine the almond flour, cacao powder, baking soda and salt. On low speed, slowly beat this mixture into the wet ingredients. You might need to stir with a spoon or silicone spatula if the dough becomes too thick for your mixer.
Once the chocolate cookie dough forms, place it on a piece of plastic wrap or parchment paper, flatten to a disc and wrap it tightly. Refrigerate for 2 hours or up to 2 days before rolling it out.
How to Roll and Bake the Chocolate Cookies
Preheat your oven to 350° F and line 2 large cookie sheets with parchment paper.
Place a piece of parchment paper on a large cutting board and place the chilled cookie dough on top, then a second piece of parchment over the dough.
Roll the dough to 1/4” thickness, making sure it’s not sticking to the parchment. If it does, chill the dough longer before continuing.
Use a 2” circular cookie cutter to cut the dough, then carefully place the circles 1-2” apart on the prepared baking sheets. Continue the rolling and cutting process with the remaining cookie dough until it’s all used up. I made 48 single cookies (for 24 Oreo sandwich cookies).
Bake in batches as needed, for 7 minutes or until the cookies are just set. Remove from the oven and allow them to cool for 5-7 minutes on the baking sheets, then carefully transfer to wire racks to coo. completely. Meanwhile, prepare the filling.
How to Make the Cream Filling
In a large bowl, beat the shortening or butter on medium speed until smooth and creamy.
Beat in the powdered sugar or monk fruit and vanilla on medium speed.
Once it begins to smooth out, beat on high speed to get it nice and smooth and fluffy. The filling should be thick and smooth.
How to Assemble the Homemade Oreos
Place about 2-3 teaspoons of filling on the flat side of a chocolate cookie and top with another cookie, flat side down.
Gently press down so the cookie resembles an Oreo. Repeat for all of the remaining cookies. I made 24 total sandwich cookies from this recipe.
How to Store Paleo Homemade Oreos
Store the cookies loosely covered (to keep them crisp) at room temperature for up to 3 days.
To keep them for longer, you can keep them in a sealed container in the refrigerator for up to 2 weeks.
I have’t frozen these cookies yet, but I will update on freezing instructions it it works out!
Once you try out these homemade Oreos I know you’ll want to make them again…and again and again!
They’re that good and surprisingly easy to make, especially if you prepare the cookie dough ahead of time.
Grab your ingredients and get VERY excited because healthier homemade Oreos are about to happen – let’s go!
Paleo Homemade Oreos {Grain Free, Dairy Free}
Paleo Homemade Oreos {Grain Free, Dairy Free}
Ingredients
Chocolate Cookies:
- 1/2 cup ghee or vegan butter or palm shortening for completely dairy free
- 3/4 cup maple sugar or coconut sugar
- 2 tsp vanilla extract
- 1 large egg at room temperature
- 2 cups blanched almond flour
- 3/4 cup + 2 Tbsp raw cacao powder or unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/8 tsp salt
Cream Filling:
- 1/2 cup palm shortening or grass fed butter. Vegan butter can be used as well*
- 2 cups powdered monk fruit or organic powdered sugar
- 1 tsp pure vanilla extract
Instructions
Chocolate Cookie Dough:
- In a large bowl using an electric hand mixer, cream together the ghee, vegan butter or shortening with the maple or coconut sugar until smooth on low-med speed. Beat in the vanilla, then the egg until smooth.
- In a separate bowl, combine the almond flour, cacao powder, baking soda and salt. On low speed, slowly beat this mixture into the wet ingredients. You might need to stir with a spoon or silicone spatula if the dough becomes too thick for your mixer.
- Once the chocolate cookie dough forms, place it on a piece of plastic wrap or parchment paper, flatten to a disc and wrap it tightly. Refrigerate for 2 hours or up to 2 days before rolling it out.
Baking the Cookies:
- Preheat your oven to 350° F and line 2 large cookie sheets with parchment paper.
- Place a piece of parchment paper on a large cutting board and place the chilled cookie dough on top, then a second piece of parchment over the dough.
- Roll the dough to 1/4” thickness, making sure it’s not sticking to the parchment. If it does, chill the dough longer before continuing.
- Use a 2” circular cookie cutter to cut the dough, then carefully place the circles 1-2” apart on the prepared baking sheets. Continue the rolling and cutting process with the remaining cookie dough until it’s all used up. I made 48 single cookies (for 24 Oreo sandwich cookies).
- Bake in batches as needed, for 7 minutes or until the cookies are just set. Remove from the oven and allow them to cool for 5-7 minutes on the baking sheets, then carefully transfer to wire racks to coo. completely. Meanwhile, prepare the filling.
Cream Filling:
- In a large bowl, beat the shortening or butter on medium speed until smooth and fluffy. Beat in the powdered sugar or monk fruit and vanilla on medium speed. Once it begins to smooth out, beat on high speed to get it nice and smooth and fluffy. The filling should be thick and smooth.
Assembling the cookies:
- Place about 2-3 teaspoons of filling on the flat side of a chocolate cookie and top with another cookie, flat side down. Gently press down so the cookie resembles an Oreo. Repeat for the remaining cookies (I made 24).
- Store the cookies loosely covered (to keep them crisp) at room temperature for up to 3 days, or cover and refrigerate to keep them longer, for up to 1-2 weeks. Enjoy!
Recipe Notes
*You can also use 1/4 cup refined coconut oil and 1/4 cup of palm shortening. Just avoid virgin coconut oil due to the strong coconut flavor.
**Nutrition was calculated using powdered monk fruit sweetener for the cream filling.
Nutrition
Want More Paleo Cookie Recipes? Try One of These
Perfect Paleo Cutout Sugar Cookies
Best Chewy Paleo and Vegan Chocolate Chip Cookies
Pumpkin Cookies with Maple Cream
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I love this! My kids have nut allergies – is there another cookie recipe of yours that would make a suitable substitute?
Hi! I have both a cassava flour and coconut flour chocolate chip cookie recipe that you could use with the cream filling for sandwich cookies. Since I’ve gotten many requests for nut free cookie recipes I’m going to try a double chocolate nut free cookie hopefully soon, for now I hope you give those a try! You can type “chocolate Chip cookies” into the search bar of the site to find both recipes.
Would love to make these and other goodies, but cannot use almond flour. It would be wonderful to be given a substitute, such as coconut flour and/or cassava flour.
Thank you for your help!
Would love to make these but what could I use instead of almond flour please?
Hi! Unfortunately there’s no 1:1 sub for almond flour that’s paleo. Coconut and cassava behave differently so they aren’t options. The closest I know is GF oat flour, although not paleo it’s still GF. You might need less, more like 1 2/3 cups so I would start with that and then add a bit more if needed for the dough. Hope this helps!
Thanks so much for this recipe! These were wonderful! My whole family enjoyed them too. I did have an issue with the filling not coming together in my mixer. However that was easily remedied by adding a couple of tablespoons of almond milk.
Very much enjoyed these sandwich cookies and made them with a traditional powdered sugar, cream cheese filling.
Rather than roll out and cut into rounds, I rolled the dough into logs, wrapped in plastic to chill. When ready, slice and bake.
Stored in the freezer they taste like ice cream sandwiches.
Thanks so much for this recipe! These were wonderful! My whole family enjoyed them too. vindousis-gadayeneba I did have an issue with the filling not coming together in my mixer. However that was easily remedied by adding a couple of tablespoons of almond milk.