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2.19.21

Paleo Homemade Oreos {Grain Free, Dairy Free}

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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.

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! #paleobaking #glutenfree #grainfree #cookies #oreos

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}

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! #paleobaking #glutenfree #grainfree #cookies #oreos

Paleo Homemade Oreos {Grain Free, Dairy Free}

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!
Author: Michele Rosen
Prep Time: 30 minutes
Cook Time: 7 minutes
Chilling Time: 2 hrs
Course: baking, Dessert
Cuisine: dessert, Gluten-free, grain free, Paleo
Keyword: almond flour, chocolate, cookies, gluten free, grain free, paleo
Servings: 24 cookies
Print this Recipe
Did you make this recipe?
Leave a review
4.67 from 15 votes

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:

  1. 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.
  2. 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.
  3. 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:

  1. Preheat your oven to 350° F and line 2 large cookie sheets with parchment paper.
  2. 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.
  3. 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.
  4. 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).
  5. 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:

  1. 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:

  1. 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).
  2. 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

Calories: 175kcal
Carbohydrates: 14g
Protein: 4g
Fat: 14g
Saturated Fat: 6g
Trans Fat: 1g
Cholesterol: 16mg
Sodium: 40mg
Potassium: 155mg
Fiber: 4g
Sugar: 7g
Vitamin A: 10IU
Calcium: 38mg
Iron: 2mg

Did you make this recipe?

Tag @PaleoRunningMomma on Instagram and hashtag it #PaleoRunningMomma

Want More Paleo Cookie Recipes?  Try One of These

Perfect Paleo Cutout Sugar Cookies

Paleo Chocolate Sugar Cookies

Homemade Paleo Thin Mints

Best Chewy Paleo and Vegan Chocolate Chip Cookies

Pumpkin Cookies with Maple Cream

Note: This post contains affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting Paleo Running Momma!

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About Michele

More than a little into running and paleo recipes (yoga now too!) but I'm not here to rain on your grains (or anything else) so come along for the ride! I do a little too much of everything (except cleaning), and I enjoy laughing at myself. As long as I'm the one making the jokes, that is. Just kidding. So bring me your angst, your appetite and your frying pan and climb aboard!

Reader Interactions

Reader Reviews & Comments

  1. Lisa says

    February 19, 2021 at 8:51 pm

    I love this! My kids have nut allergies – is there another cookie recipe of yours that would make a suitable substitute?

    Reply
    • Michele says

      February 20, 2021 at 3:11 pm

      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.

      Reply
  2. Judy says

    February 20, 2021 at 12:28 pm

    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!

    Reply
  3. Rosemary says

    February 20, 2021 at 2:01 pm

    Would love to make these but what could I use instead of almond flour please?

    Reply
    • Michele says

      February 20, 2021 at 3:07 pm

      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!

      Reply
  4. YM says

    February 20, 2021 at 8:05 pm

    4 stars
    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.

    Reply
  5. Paula says

    February 23, 2021 at 3:32 pm

    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.

    Reply
  6. mike williams says

    February 25, 2021 at 11:08 am

    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.

    Reply
  7. Eva says

    March 8, 2021 at 10:36 am

    I have actually tried to make those cookies on last thanksgiving which ends up very badly as my silly friend forgets to turn the oven off and burnt the whole cookies!
    Peace,
    https://ozeltailor.com/

    Reply
  8. mapquest directions says

    March 31, 2021 at 5:27 am

    5 stars
    Oreo Paleo is a favorite of me and my kids. I will learn to make this cake.

    Reply
  9. Coco says

    April 7, 2021 at 3:03 pm

    and with benefit

    Reply
  10. Stickman Hook says

    April 15, 2021 at 10:00 pm

    These are great ideas actually, thank you very much!

    Reply

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Hi! I’m so happy you stopped by! My name is Michele and I’m a Paleo eater and recipe creator, runner, mom of 3, and the gal behind Paleo Running Momma! Over here you’ll find real-food, clean eating family favorites that you’ll be excited to share with your loved ones. I hope you stay awhile, eat, savor, and enjoy!

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