The inspiration for this homemade “Oreo” cookie recipe came after a version appeared on the counter of our local coffee shop. Nick bought one for himself and I ended up eating most of it because they tasted so damn amazing!! Unfortunately for me, however, they were full of butter and wheat flour which was not so amazing.
These cookies were so good they made me want to create a dairy and gluten free version so that next time Nick bought one I wouldn’t be tempted, with the knowledge I had en even better version at home.
So after a little trial and error, I give you my version of homemade “Oreo” cookies! These are made with coconut oil instead of butter and a combination of brown rice flour and cornflour instead of wheat flour. Despite these adaptations, these “Oreo” cookies taste so good that I don’t think anyone would be able to tell. The vanilla creme filling especially tastes exactly like the originals yet is so much better for you as it only contains 4 ingredients!
The secret to the lovely dark chocolate cookie colour is to use good quality Dutch process cocoa powder. The other secret to these “Oreo” cookies is the addition of a little salt. Enjoy x
I hope you give you delicious cookies a try and I would love to hear your thoughts!
Did you like the recipe? Do you agree they taste just like the originals?
Leave me a message in the comments section down below.
Makes: Approximately 15 large cookies or 25 small
Prep time: 40 minutes Cook time: 15 minutes
230g coconut oil, softened
360g raw sugar (or coconut sugar works well too)
1 tsp vanilla powder or essence
1/4 tsp himalayan pink salt
100g brown rice flour
140g dutch cocoa
Place the softened coconut oil and sugar in a bowl and beat until pale and creamy. If using a stand mixer use the paddle attachment for this. The mixture won’t look exactly the same as when you cream butter and sugar but it will be similar. Add the vanilla and salt, then the eggs one at a time, beating after each addition until well combined. Lastly add the flours and cocoa powder and carefully mix on low with the paddle attachment (or by hand) until the mixture comes together. It will form quite a sticky dough. Divide the mixture into two and roll each half between two sheets of baking paper to about 5mm thick. Place the sheets of cookie dough into the fridge to firm up (approximately 30 minutes).
Preheat the oven to 180ºC. Once the dough is firm remove from the fridge, peel back the top sheet of paper and cut out cookies using a cookie cutter of your choice. I used a quite large 8cm circle for the cookies in the photos, but a 5cm cutter would work well too. Use a palette knife or thin fish slice to carefully lift the cut cookies off the rolling paper and place on lined baking trays. Re-roll any leftovers and continue to cut out cookies until all the dough is used up. If the dough starts to get warm return to the fridge before baking to avoid the cookies losing their shape.
Place the cookies in the preheated oven for 10-15 minutes until the tops are firm. Cool the cookies on their trays for about 10minutes (to avoid breaking the cookies), then transfer to a wire rack.
Vanilla Creme Filling
150g coconut oil, softened
300g icing sugar
1/2 vanilla pod or 1/2 tsp vanilla powder
pinch himalayan pink salt
Place all the ingredients into the bowl of a stand mixer and beat on medium with a paddle attachment. If using a hand held mixer, beat the softened coconut oil, vanilla and salt first and then carefully mix in the icing sugar to avoid it flying everywhere. Once the ingredients are all combined turn the speed up to high and whip the creme filling until smooth and creamy.
To assemble the cookies:
Line up cookies in matching sizes. If you have a piping bag use a wide, plain nozzle to pipe a circle of the creme filling onto the underneath side of one cookie, quite near the edge, and top with it’s matching half. Alternatively use a knife to spread the creme onto the cookies as close to the edge as possible and then place the matching cookie on top and give it a gentle squeeze.
Store these cookies in a sealed container for up to 2 weeks.Share