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    Home | Recipes | All Desserts

    Homemade Oreos (Gluten Free, Paleo)

    By Adriana Harlan | 41 Comments | Published: May 16, 2013 · Modified: Dec 18, 2020

    Recipe Reviews
    5 from 9 reviews

    These homemade Oreo Cookies are grain free and gluten free. Coconut butercream is sandwhich between delectable chocolate cookies - so good!

    two homemade oreo cookies on yellow napkin in foreground with plate of more cookies in background

    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.

    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.

    two homemade oreo cookies on yellow napkin in foreground with plate of more cookies in background
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    Homemade Oreos (Gluten Free, Paleo)

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    5 from 9 reviews
    Recipe by Adriana Harlan
    Servings :6
    Prep :35 mins
    Cook :10 mins
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    Ingredients

    Cookie:

    • ½ cup + 6 tablespoons blanched almond flour
    • ¼ cup arrowroot powder
    • ¼ cup raw cacao powder
    • 4 tablespoons butter, room temperature
    • 1 tablespoon full fat coconut milk
    • 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
    To see the brands I use, click each ingredient above or visit my Amazon shop.

    Instructions
     

    Cookie:

    • In a medium bowl, mix the almond flour with the arrowroot powder and raw cacao powder.
    • In a separate bowl mix butter, coconut milk, vanilla extract and raw honey.
    • Stir wet ingredients into almond flour mixture until combined and refrigerate for 15 minutes.
    • Roll the dough into a ball and press between 2 sheets of parchment paper to ⅛ inch thickness.
    • Remove top piece of parchment paper and transfer the bottom piece with rolled out dough onto baking sheet.
    • Cut dough into 2-inch circles and bake at 350°F for 9-11 minutes, until lightly golden.
    • Let cookies cool on baking sheet then transfer to a wire rack.

    Buttercream Filling:

    • Mix all of the buttercream ingredients until combined (I used an handheld electrical mixer).
    • Drop about 1 teaspoon of the buttercream filling in the center of one cookie and top it with another cookie.

    Notes

    *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.
    Note: With time the cookie will loose it's crunch.
    Store in an airtight container at room temperature or in the fridge.

    Nutrition per serving

    Calories: 284.9kcalProtein: 5.3gFat: 21.8gSaturated Fat: 7.5gSugar: 9.9gFiber: 4.6gCarbohydrates: 21.3gNet Carbs: 16.7g

    *This post may contain affiliate links and as an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy for more details.

    Made this recipe?Please leave a review and photo in the comments below.
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    About Adriana Harlan
    Hi I'm Adriana, a chocoholic who recreates classic desserts using clean, wholefood ingredients so you can indulge more healthfully. Meet Adriana →

    *Gluten-free, Paleo, Vegan dessert recipes*

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