Homemade Paleo Oreo Cookies
These homemade oreo cookies are a serious dose of nostalgia. They’re gluten-free, dairy-free, paleo, and AIP-friendly.
Who doesn’t love Oreo cookies?! It was one of my favorite snacks as a kid, and I had a hard time turning them down as an adult too. I loved buying the gluten-free versions of Oreos once I went GF but have seriously missed having a version that’s made with a little bit better ingredients than storebought.
These homemade Oreo cookies are paleo-friendly, nut-free, AIP, and are even vegan! They’re a fun weekend or rainy day project to make when you’re wanting a nostalgic treat and taste great dipped in your favorite milk.
How to make Homemade Paleo Oreos
- Make the cookies: Sift the coconut flour, cocoa powder, and tapioca starch together until fully combined. Mix in the baking soda, coconut oil, and maple syrup. Stir well to combine and transfer to the fridge to chill for 10 minutes. Roll the dough out onto a piece of parchment paper and flatten to about 1/8″ thickness. Use a small cookie cutter to cut small oreo cookies and transfer the baking sheet. Bake in the preheated oven for 10 minutes. Allow cooling completely.
- Make the cream by combining the shortening (or coconut butter) and maple syrup.
- Assemble: Spoon the cream onto one cookie, and use another cookie to sandwich. Use your fingers or the back of a spoon to clean up excess cream. Eat fresh, or allow to chill for 30-45 minutes to let the cream to set.
Tips & Tricks for making homemade oreos
If you’re double stuffing them (like I did in the photos) chill them
The filling can get a little messy if it’s not chilled. All they need is about 30-45 minutes in the fridge to harden and you’re good!
Use a cookie cutter
We’re used to the storebought, factory-made Oreos, and those are all completely uniform in size. To get that same feel, you’ll want to use a small 1.5″ cookie-cutter.
You’ll also love…
- Paleo/AIP Thin Mints
- Paleo/AIP Samoa Cookies
- Homemade Fig Newtons
Homemade Paleo Oreo Cookies
- Prep Time: 25
- Cook Time: 10
- Total Time: 35 minutes
- Yield: 8 Oreo Cookies 1x
Ingredients
For the cookies
- 1/2 cup coconut flour
- 1/4 cup cocoa powder (sub carob powder for AIP)
- 2 tbsp tapioca starch
- 1/4 tsp baking soda
- 1/4 cup coconut oil
- 1/4 cup maple syrup
For the cream filling (scale up for double stuffed, see notes)
- 1/2 cup palm shortening (or substitute softened coconut butter)
- 2 tbsp maple syrup
Instructions
- Preheat the oven to 350 F and line a baking sheet with lightly greased parchment paper.
- Sift the coconut flour, cocoa powder, and tapioca starch together until well combined.
- Mix in the baking soda, coconut oil, and maple syrup. Stir well to combine and transfer to the fridge to chill for about 10 minutes.
- Roll the dough out onto a piece of parchment paper and flatten to about 1/4″ thickness.
- Use a small cookie cutter (1.5″ or so, or smaller) to cut small oreo cookies (you’ll have about 14-16) and transfer the baking sheet.
- Bake in the preheated oven for 10 minutes or until baked through. Remove from the oven and allow to cool slightly before very carefully transferring to a cooling rack. Allow to cool completely.
- Make the cream by combining the shortening (or coconut butter) and maple syrup.
- Spoon the cream onto one cookie, and use another cookie to sandwich. Use your fingers or the back of a spoon to clean up excess cream on the sides of the cookie.
- Eat fresh, or allow to chill in the fridge for 30-45 minutes to let the cream to set and harden.
Notes
If you prefer more cream, scale the cream recipe up by 1/2 or 1x. Chill the oreos for 30-45 minutes to allow the cream to harden to avoid mess.
All nutritional information are estimations and will vary. Nutritional information does not include optional or scaled ingredients.
Nutrition
- Serving Size: 1 cookie
- Calories: 249
- Fat: 21.5g
- Carbohydrates: 14.3g
- Fiber: 3.5g
- Protein: 2g
Hi Michelle! I love your recipes and am looking forward to trying this one soon. Would these hold up in the freezer? Thanks in advance!
Hi, i made this recipe ,but it didn’t work at all..the dough just crumbled all the time
I don’t know what could go wrong..
Vegan/grain free dough can be crumbly, you can always add an extra bit of fat like extra coconut oil!
Looks yummy! Can’t wait to try.
When you suggest we dip them in our favorite milk, what milk is safe/safest for Hashimoto’s? Thanks, love your recipes.
I would say it probably depends on where you’re at in the elimination phases of AIP. If you’re just starting out, probably coconut milk or tigernut milk. If you’re able to tolerate reintroducing things that might open up the door for some other options. But from my understanding, it’s different for each person depending on what their food sensitivities are, as well as how much their gut needs to heal.