Bust out an ice cold glass on your favorite milk because these Healthier Oreos are the perfect better-for-you homemade version of the classic sandwich cookie! Faux-reos if you will. Two crunchy and deeply chocolatey cookies sandwich a simple, yet delicious, dairy-free, creamy filling. These are so easy to make, made with real, simple ingredients, and even better than the store bought version! Made with only 10 total ingredients, paleo-friendly (gluten/grain/dairy free), and nut-free!
What Do These Healthy Homemade Oreos Taste Like?
A sandwich of two thick and deeply chocolatey cookies that are just perfectly sweet and crispy layering a sweet coconut-based creamy filling. The cookies are chewy but still crunchy and complemented by the soft creamy center. It’s everything you want from a Cookies ‘N Cream sandwich but without any weird ingredients or additives!
What Ingredients Are Used to Make These Healthier Oreos?
These Healthy Oreos are made with just 10 total real, simple ingredients. They are made better-for-you as they contain no refined flours or oils. They are easily made paleo-friendly meaning they have no gluten, grain, or dairy. And they are nut-free! Here’s a look at the ingredients you’ll need to make these Healthier Oreos and some possible substitutions/variations.
- Coconut Oil – The base fat to make the cookies dairy free and to give them the perfect chewy crunchy texture. Use refined coconut oil for a no-coconut flavor.
- Coconut Sugar – The best granulated sweetener for refined sugar free baking. I use and love Nutiva’s Coconut Sugar for the reasonable pricing and excellent quality.
- Egg – Acts as the binder for the cookies. As there is only one egg in these cookies I feel confident that an egg replacer, such as a flax egg, would work instead to make these vegan. I have not tested this. Please let me know if you do!
- Cocoa Powder – To give these cookies that classic black color I used Hershey’s Special Dark Cocoa Powder. I highly recommend using the same or another black cocoa as it really gives the cookies that comparable chocolate flavor to the originals. But any dutch process unsweetened cocoa powder will do. Be sure to use cocoa powder, not cacao powder or cocoa mix as those with drastically affect the outcome of the cookies.
- Cassava – An unprocessed flour that is gluten, grain, and nut free. I use and love Otto’s.
- Tapioca Flour – To help thicken the dough without making it too floury.
- Baking Powder – Leavens the cookies giving them just the right amount of rise.
- Salt – To bring out the cocoa flavor and balance the sweetness in the cookie sandwich!
- Coconut Butter – Coconut butter gives the filling that perfect thick and creamy texture while still being dairy free! I use and love Nutiva’s Coconut Butter.
- Powdered Sugar – Powdered sugar is used to make that firm filling sweet and creamy! I make my own powdered sugar using organic cane sugar. Use any powdered sugar you like! To make this strictly paleo, make your own powdered sugar with coconut sugar, just keep in mind that it will turn the filling a brownish color. Check out the section below to see how to make your own powdered sugar.
How To Make Your Own Powdered Sugar
I always make my own powdered sugar because I don’t use it often and hate committing to a full bag. This is totally not necessary, feel free to use any pre-made powdered sugar you like! However, making your own is cheaper and gives you the freedom to use whatever sugar best suits you! To make your own powdered sugar, simply blend the granulated sugar in a high powered blender or food processor until it becomes a fine powder. This only takes about 10-15 seconds or so. Just make sure your machine is super dry beforehand. You will need slightly less granular sugar for the amount of powdered sugar called for in the recipe. For example, I used 6 tablespoons of organic cane sugar to get 1/2 cup (8 tbsps) of powdered cane sugar.
Variations: Use Lakanto powdered sugar to reduce the sugar content. Coconut sugar to make this strictly paleo and refined sugar free. Or use cane sugar which is a less refined version of regular white sugar. I preferred the cane sugar over the coconut sugar as it kept the filling white and gives a nice flavor contrast between the dough/filling and the frosting.
How To Make These Healthier Homemade Oreos
These cookies are surprisingly easy to make! The dough comes together in a breeze, is easy to roll out, and cookies bake in under 15 minutes! The simple creamy filling is goof-proof and doesn’t require any beating or need to pipe onto the cookies! Here’s a look at the steps:
- Make the cookie dough. Mix the dry ingredients together in a medium bowl. Beat together the wet ingredients in a large bowl. Add the dry to wet and mix just until a dough forms.
- Let dough chill. For a minimum of 30 minutes, ideally an hour. Or overnight if you want to make ahead.
- Roll out the dough. I found the perfect thickness to be just shy of 1/4 inch.
- Cut out circles. I purchased this 3-piece biscuit cutter set for my Thin Mints recipe last year. The smallest 2 inch ring was the perfect size. If you don’t have a ring cutter, use the rim of a small glass or the lid of a small jar.
- Re-roll and cut circles until all dough is used.
- Bake for 13-14 minutes. Because the cookies are so dark it’s a little trickier to tell when they are done. The cookies are done when the edges are starting to look a wee bit dark and the cookies have puffed just a bit. The cookies will crisp more once they cool so don’t worry if they are still a bit soft when you take them out of the oven.
- Make the filling. Comes together so easily and is only 4 ingredients!
- Dollop filling onto cookies.
- Press top cookie over filling.
- Let filling set. (Or not.)
- Get out that glass of milk and enjoy!
These will last up to 2 days, stored in an airtight container at room temperature. Afterwards, move to freezer for longer storage.
Make Ahead: The dough can be made the day before and stored in the fridge until ready to use. If chilling the dough for longer than 1 hour, let it stand at room temperature for a few minutes until soft enough to roll out without breaking.
These Faux-reos are just so so good and so easy to make and still better-for-you! And I bet that you’ll like them even more than the store bought originals! That’s just all kinds of cookie winning and I can’t wait for you to try them!
paleo friendly (gluten/grain/dairy free), nut free, vegan option
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Two dark chocolate cookies sandwich a creamy dairy free filling. So easy to make and made with healthier ingredients! You're gonna want to bust out a cold glass of your favorite milk cuz these are the perfect dunking cookies!
paleo friendly (gluten/grain/dairy free), nut free
- 1/2 cup (73 grams) unsweetened cocoa powder (preferably dark or black) dutch process
- 1/2 cup (72 grams) cassava flour
- 1/4 cup (30 grams) tapioca flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (92 grams) coconut oil melted and cooled
- 1/2 cup (86 grams) coconut sugar
- 1 egg flax egg or other vegan replacement
- 1/2 cup (65 grams) coconut butter
- 1 tbsp (12 grams) coconut oil
- 1/2 tsp vanilla extract
- 1/2 cup powdered sugar of choice (see notes)
In a medium bowl, whisk together the cocoa powder, cassava, tapioca, baking powder, and salt together until no lumps remains and everything is evenly combined.
In the bowl of a stand mixer, or in a large bowl if mixing by hand, beat together the coconut oil, coconut sugar, and egg together until light and creamy, about 2 minutes.
Scrape down the sides and bottom of the bowl. Add the dry mixture to wet and stir on low just until a dough forms and no floury streaks remain. Scrape down the bowl once more and mix briefly to ensure ingredients are evenly distributed.
Gather the dough into a ball, place on a sheet on parchment paper, and form into a squat rectangle. Wrap tightly with the parchment paper and chill dough in the fridge for a minimum of 30 minutes, ideally 1 hour. Or overnight if making ahead.
Once dough has chilled, heat oven to 350 and prepare baking sheet by lining with parchment paper.
Roll out the dough into a large flat surface just under 1/4 inch. If the dough has chilled for longer than 1 hour, let it sit on the counter for a few minutes until it's flexible enough to roll out without breaking.
Use a cookie cutter or rim of a small glass to cut out circles about 2 inches. Place cookies on the baking sheet about 1/2 inch apart.
Re-roll the scraps of the dough and cut circles until all dough is used, you should end up with about 24 cookies.
Bake for 13-14 minutes. The cookies are done when the edges are starting to look a bit dark and the cookies have puffed. Cookies will crisp more as they cool.
Let cookies cool on the baking sheet for a 3 minutes, then transfer to wire rack to cool completely.
While the cookies cool, make the filling. Melt the coconut butter and coconut oil together in a medium bowl, using 15 second bursts, in the microwave. Once melted, add the vanilla and stir until combined. Add the powdered sugar and mix again until a thick and creamy mixture forms.
Turn half the chocolate cookies over so the flat side is facing up. Distribute the creamy filling by placing a teaspoon amount in center of each cookie.
Gently place another cookie over the filling so the flat side of the top cookie evenly meets the filling.
Let filling set. (Or not!)
Get out that glass of milk and enjoy!
Storage: These will last up to 2 days, stored in an airtight container at room temperature. Afterwards, move to freezer for longer storage.
Helpful Kitchen Tools (affiliate links): 3 piece round cookie cutters, baking sheet, silicone spatula, kitchen scale
Homemade Powdered Sugar: To make your own powdered sugar, select the granulated sugar that best suits you and simply blend it in a high powered blender or food processor until it becomes a fine powder. This only takes about 10-15 seconds or so. Just make sure your machine is super dry beforehand. You will need slightly less granular sugar for the amount of powdered sugar called for in the recipe. About 6 tbsp to get 1/2 cup.
To Make Strictly Paleo - Use Lakanto powdered sugar or make your own powdered sugar with coconut sugar. See above.
Cocoa Powder – To give these cookies that dark black color I used Hershey's Special Dark Cocoa Powder. I highly recommend using the same or another black cocoa as it really gives the cookies that comparable chocolate flavor to the originals. But any dutch process, unsweetened cocoa powder will do. Be sure to use cocoa powder, not cacao powder or cocoa mix.
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