These homemade oreo cookies are a serious dose of nostalgia. They’re gluten-free, dairy-free, paleo, and AIP-friendly.

Oreos stacked next to milk

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.

oreo cookies

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.

oreo cookies with cream

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.

oreo cookies cooling

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Homemade Paleo Oreo Cookies


  • Author: Michelle
  • Prep Time: 25
  • Cook Time: 10
  • Total Time: 35 minutes
  • Yield: 8 Oreo Cookies 1x
Scale

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

  1. Preheat the oven to 350 F and line a baking sheet with lightly greased parchment paper.
  2. Sift the coconut flour, cocoa powder, and tapioca starch together until well combined.
  3. 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.
  4. Roll the dough out onto a piece of parchment paper and flatten to about 1/4″ thickness.
  5. 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.
  6. 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.
  7. Make the cream by combining the shortening (or coconut butter) and maple syrup.
  8. 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.
  9. 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

homemade oreos