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

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4.5 from 4 reviews
Homemade Oreos (Gluten Free, Paleo)
  • ½ cup + 6 tablespoons blanched almond flour
  • ¼ cup arrowroot powder
  • ¼ cup raw cacao powder
  • 4 tablespoons butter, room temperature
  • 1 tablespoon coconut milk (full fat from can)
  • ½ teaspoon vanilla extract
  • 2 tablespoon raw honey (adjust the amount of sweetener to your liking)
Buttercream Filling:
  • 3 tablespoons coconut butter, melted*
  • ½ teaspoon vanilla extract
  • 2 tablespoon water
  • 1 tablespoon raw honey
  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 handheld electrical 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
*To melt coconut butter in jar, place jar in a large sauce pan with simmering water. Once melted, be sure to stir the coconut butter in the jar before using. You can save some money if you make your own coconut butter. For this you will need unsweetened dry shredded coconut. Blend in a high speed blender or a food processor until creamy like peanut butter.

Recipe makes 6 Oreo Cookies

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

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Love to hear from you & see your photo! Please comment below.


  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

  9. 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.

  10. 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.

  11. Divarna August 17, 2014 at 12:20 pm Reply

    Bit misleading, these cant be paleo if they contain butter. Has anyone played around with any other butter alternatives that ARE paleo firendly?

    • adriana August 17, 2014 at 8:19 pm Reply

      Divarna, paleo is about eating micronutrient-dense foods and avoiding all pro-inflamattory foods. Butter made from grass fed cows are extremely nutritious and loaded with vitamin A, D, K and conjugated linoleic acid (CLA). If you do some research you will find related studies supporting the consumption of butter and you’ll see that a lot of people in the paleo community rave about butter. If you are lactose intolerant you can use palm shortening instead.

      • Divarna August 17, 2014 at 10:20 pm Reply

        Thanks for your informative reply.

  12. Alison September 10, 2014 at 3:39 pm Reply

    I just wanted to let you know that I think this recipe is wonderful. Truth be told, I didn’t even go to the length of making the cream filling, I just made the chocolate biscuits on their own and was very satisfied with those and will be making them again. I am surprised that some readers have posted critiques or queries to the contrary … I don’t know what they are expecting but obviously nothing except Oreos themselves are going to taste exactly like Oreos! Considering the healthier ingredients used in this recipe and the fact that is is low carb I think the outcome tastes great and it is just the kind of snack I’ve been looking for to satisfy my sweet tooth whilst still adhering to Paleo. Thanks and I look forward to trying some of your other yummy-looking recipes.

    • adriana September 10, 2014 at 4:02 pm Reply

      Thank you for your feedback Alison!

  13. Lyndsay March 18, 2015 at 5:26 am Reply

    I made these Oreo’s today and they are Amazing! Thank you!! I changed the coconut milk for Oatly cream and coconut butter for olive spread as my son is allergic to coconut! I have shared it on my blog and linked back to here 🙂

    • adriana March 19, 2015 at 1:33 pm Reply

      Thank you for your feedback and for sharing your version of my recipe on your blog Lyndsay!

  14. Crystal March 29, 2015 at 6:43 pm Reply

    My husband loved these!! Great recipe.

    • adriana April 1, 2015 at 10:33 am Reply

      Crystal, thank you so much for your feedback and for sharing your photo. Your cookies look so good!! Thanks again!

  15. Bjorn June 23, 2015 at 12:57 am Reply

    Hi…thank you for sharing this recipe…

    I have a question, the cookies are fine but the filling seems to be so liquid 🙁

    • adriana June 23, 2015 at 11:34 am Reply

      Bjorn, did you stir the content in the jar of coconut butter before using? Usually the oil from the butter rises to the top of the jar and the concentrated cream stays below it. This might be why your filling was runny. Please let me know.

  16. Bjorn June 24, 2015 at 10:57 am Reply

    Hi Adriana,

    I bought the one in attachment.

    Do you mean I have to heat up the whole can before using? If I heat up the can do I need to use the whole can in once or can I let it harden again for later?

    Kind regards,


    • adriana June 24, 2015 at 11:03 am Reply

      Hi Bjorn,
      Yes, its best to heat up the whole jar so that everything melts and you can stir the content inside. You don’t need to use it all at once and you can let it harden again, and repeat the processes as often as you like. Coconut butter, like coconut oil solidifies when temperatures are below 70°F. Adriana

  17. Carrie August 23, 2015 at 4:49 pm Reply

    Your recipe says Paleo, but has butter in the biscuit?? Just wondering, isn’t Paleo ‘Dairy Free’? I’m looking for a Paleo recipe for a biscuit that I can cut out with a cookie cutter.

    • adriana August 24, 2015 at 9:45 am Reply

      Hi Carrie, regarding the dairy, Paleo is not a strict diet. It’s a guide to help people eat whole foods and eliminate all process foods while healing their body from inflammation and other problems. There are many variations of the Paleo diet and people adjust what they eat according to their needs. For me, eating raw dairy made from grass-fed cows does not affect my digestion and give me other health problems. Raw dairy from grass-fed animals is very nutritious and that is one of the reasons why you see so many Paleo recipes using butter, and many of the low carb and ketogenic dieters also promoting high quality dairy. As long as your body tolerates it well, it’s a whole food that gives us many nutrients and vitamins well worth eating.
      In place of butter in this recipe you can use ghee or palm shortening as well.

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