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Homemade Oreos (Gluten Free, Paleo)

Lately I have been thinking about Oreo cookies and how I can create a gluten free, paleo version of it. I have to say this is an impossible thing to do because the original Oreo cookies taste super sweet and highly processed. Also to give the cookie that dark chocolate color I would have to use cocoa powder instead of raw cacao powder, which is lighter in color and this is not something I want to do since cocoa powder is highly processed. I guess I could have used an 100% dark chocolate in place of the raw cacao powder and maybe I will try doing it this way next time. For now I have to say that this cookie, even though it does not taste like the Oreos you remember, tastes a lot better in my opinion.

Paleo Homemade Oreos

The cookie part of my Homemade Oreo is made with almond flour and has that same crunch of the original Oreo cookies. The buttercream filling consists mainly of coconut butter and honey instead of your typical buttercream made with butter and lots of sugar. These Homemade Oreo Cookies are 100% grain free and gluten free.

I am very happy with how this recipe turned out and I thought it would be a great recipe to share with everyone here. I hope you enjoy it and I would love to hear your feedback if you make this.

Paleo Homemade Oreos

4.0 from 1 reviews
Homemade Oreos (Gluten Free, Paleo)
Author: 
 
Ingredients
Cookie:
  • ½ cup + 6 tablespoons almond flour
  • ¼ cup arrowroot powder
  • ¼ cup raw cacao powder
  • 4 tablespoons butter, room temperature
  • 1 tablespoon coconut milk (full fat can)
  • ½ teaspoon vanilla extract
  • 2 tablespoon raw honey (adjust the amount of sweetener to your liking)
Buttercream Filling:
  • 3 tablespoons coconut butter
  • ½ teaspoon vanilla extract
  • 2 tablespoon water
  • 1 tablespoon raw honey
Instructions
Cookie:
  1. in a medium bowl, mix the almond flour with the arrowroot powder and raw cacao powder
  2. in a separate bowl mix butter, coconut milk, vanilla extract and raw honey
  3. stir wet ingredients into almond flour mixture until combined and refrigerate for 15 minutes
  4. roll the dough into a ball and press between 2 sheets of parchment paper to ⅛ inch thickness
  5. remove top piece of parchment paper and transfer the bottom piece with rolled out dough onto baking sheet
  6. cut dough into 2-inch circles and bake at 350°F for 9-11 minutes, until lightly golden
  7. let cookies cool on baking sheet then transfer to a wire rack
Buttercream Filling:
  1. mix all of the buttercream ingredients until combined (I used an hand mixer)
  2. drop about 1 teaspoon of the buttercream filling in the center of one cookie and top it with another cookie
  3. store in an airtight container at room temperature or in the fridge

Recipe makes 6 Oreo Cookies

Note: With time the cookie will loose it’s crunch.

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Love to hear your comments on this!

Comments: 20

  1. Mimi May 16, 2013 at 9:05 am Reply

    Do you think I can replace the arrowroot powder by tapioca or potato starch?

    • adriana May 16, 2013 at 10:36 am Reply

      The arrowroot powder give it that crunchy, yet soft texture to the cookie. The closest to arrowroot powder would be cornstarch. I am not sure if potato starch or tapioca would work here without experimenting with it.

  2. Sonja May 24, 2013 at 7:47 am Reply

    Is there powdered sugar in the buttercream? It doesn’t look like it would be very sweet.

    • adriana May 24, 2013 at 9:35 am Reply

      There is no powdered sugar in the buttercream and it is not nearly as sweet as a regular oreo, but plenty sweet enough for me. You can adjust the sweetness to your liking.

  3. Rachel May 24, 2013 at 11:13 am Reply

    I love your website!! I found it through the dessertstalker site, and everything I’ve made so far has been delicious. You are truly inspired. Blessings to you and your family!

    • adriana May 24, 2013 at 11:18 am Reply

      thank you so much for the feedback and kind words Rachel!

  4. Marilyn July 3, 2013 at 11:48 am Reply

    I hate to be critical but I made these with coconut oil instead of butter and tapioca flower instead of arrowroot and they were nothing like Oreos, not even close. I actually made my own filling with coconut oil, powdered sugar and vanilla, and that wasn’t good either. Maybe if I had followed the recipe they’d have been better.

    I was confused about the almond flour – 6 tbsp is more than 1/2 cup – why not just list the whole amount in cups?

    • adriana July 3, 2013 at 1:23 pm Reply

      the recipe calls for 1/2 cup and an additional 6 tablespoons of almond flour. 6 tablespoons is 3/8 cup

  5. maddy July 11, 2013 at 12:10 pm Reply

    Made these added a little bit of grade B maple syrup and used crunchy almond butter as filling instead of coconut butter… It was so good!!!!!!!!

  6. jamie July 20, 2013 at 5:03 pm Reply

    My husband has a tree nut allergy.. is there some other flour that can be used.??? If so is the ratio different?

    • adriana July 20, 2013 at 6:10 pm Reply

      I have not tested this recipe with a different flour. You can try substituting the almond flour for sunflower seed flour. Let me know how it goes if you do this.

  7. angie July 29, 2013 at 6:20 pm Reply

    could try oat flour jamie.. an idea or coconut

  8. kristie September 21, 2013 at 3:00 pm Reply

    In your description, you say “The buttercream filling consists mainly of coconut butter and honey”, but the ingredients list only has coconut butter, vanilla, and water. How much honey?
    Thanks for the recipe! Looking forward to trying it!

    • adriana October 6, 2013 at 7:48 pm Reply

      oops, I updated the recipe, thanks

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  12. Anne April 10, 2014 at 7:12 am Reply

    Can I substitute cocoa powder for the cacao powder used in the recipe?

    • adriana April 11, 2014 at 5:05 am Reply

      Substituting unsweetened cocoa powder for raw cacao powder works fine. However, raw cacao powder is not processed, still contains all the antioxidants from the cacao and tastes a lot better.

  13. Gourmet Paleo July 13, 2014 at 7:04 pm Reply

    These look absolutely amazing. Congratulations. I’ve developed a few Paleo cookie recipes and getting the classic cookie look can be extremely challenging. Keep up the good work.

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