I love oreos. I can’t even lie and say I liked oreos only when I was a kid– I still, at 27 years old, love oreos. Now that I am grain and refined sugar free, oreos aren’t an option for me.. until now. It has been over a year since I have had a real oreo, but these really taste like the real deal.
A little background on the recipe- I have come across a lot of paleo oreo recipes, but most include a soft cookie. A soft cookie, to me, is not what an oreo is about. Oreo cookies need to be sturdy, that’s what makes them oreos! So one night I wanted to make a batch of one of my favorite cookie recipes from Lauren at Empowered Sustenance, but I wanted to make them chocolate flavored so I played around with the ingredients a little bit. These cookies require a period of freezing to bring them together, producing a lovely crunchy effect. The first bite I took of my chocolatey frozen creation was like heaven, and I quickly realized the flavor was a lot like oreos. I ran back to the kitchen, whipped up a paleo friendly cream for the center, and voila– oreo cookies!
Due to the freezer requirement, this recipe requires some thinking ahead. If you want these for an after dinner dessert then make the cookies prior to dinner and they will be ready for dessert time. You could also have a batch of the cookie portion in your freezer at all times and then whip up the cream and make your cookies when you want them. You could assemble the full cookie and freeze them whole, but when the cream is frozen it doesn’t feel as much like a real oreo so I recommend adding the cream to make the full cookie when you want to eat them.
- 1/4 cup coconut oil, melted
- 1/3 cup coconut sugar
- 1/3 cup (packed) coconut flour
- 3 tablespoons dutch processed cocoa (sub any cacao or cocoa here, but dutch processed tastes the most like authentic oreos. For AIP, sub toasted carob powder)
- 1/2 teaspoon vanilla extract (optional)
- pinch sea salt
- 1/4 cup coconut butter (aka coconut manna or coconut cream)
- 1 tablespoon raw honey (sub maple syrup for vegan option)
- 1/8 teaspoon vanilla extract (optional)
- Pre-heat oven to 350F, line a large baking sheet with parchment paper and get all ingredients out and ready to go. Ensure that there are no clumps in the coconut flour or coconut sugar.
- If your coconut oil is solid, melt over very low heat and turn off heat as soon as it is melted. You want melted coconut oil, but not hot coconut oil. You can skip this step if your coconut oil is already in a melted state.
- Add all ingredients to the melted coconut oil and stir very well. It will seem like there are too many dry ingredients for the coconut oil, but after a minute or so of stirring it will all incorporate together to form a dark brown gritty dough.
- Use a teaspoon measure to drop dough on the baking sheet and flatten with your fingers. They will be a little bigger than a quarter.
- Bake for 6-8 minutes. They will smell very chocolate-y when they’re ready. They will look wet still, but they will dry up as they cool.
- Allow to cool for 20 minutes then use a spatula to remove from the baking sheet and transfer to a plate or dish that is freezer safe. Be very gentle while transferring the cookies, they are fragile at room temperature. Freeze the cookies for 1-2 hours.
- When you are ready to assemble the cookies, mix the ingredients for the cream together in a bowl (if your coconut butter is hard, melt by placing the jar in some hot water). Take cookies out of freezer and use 1/2 teaspoon of cream per cookie. Enjoy immediately*.
*these cookies are amazing when frozen, but can be on the dry-side when not frozen due to the coconut flour so it's best to eat straight from the freezer and not allow them to get soft and dry. If they have been freezing for a lot longer than 2 hours, let them sit at room temperature for 2-3 minutes before digging in.