Homemade Gluten Free Oreo cookies (Edit recipe)

Never miss out on oreos again! These are grain free, gluten free, dairy free, vegan, paleo, low sugar and HEALTHY!!! These oreos are made with cassava flour, cacao powder, coconut oil, monkfruit sweetener and a pinch of salt! They bake in just 5 minutes and are the real deal here!

10 minutes

30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	98
Fat:	6 g
Carbohydrates:	11 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	197 mg
Fiber:	1 g
Sugars:	0 g
Calculated per serving.

by hollysbestlife

View original recipe

Serves: 20

Ingredients

Cookie

.25 cup Coconut Oil
0.25 cup Raw Cacao Powder
0.25 cup Lakanto Baking Sweetener 1:1 Sugar Substitute
1 cup Beth Blends Grain Free Flour Blend (8 oz bag), any gluten free flour would work here
.25 tsp Redmond Real Salt
.25 tsp Baking Powder

Frosting

.5 cup Plain Cocojune Organic Coconut Yogurt
2 Tbsp Georgia Grinders Organic Toasted Coconut Butter
30 grams Vanilla Protein Powder (Nuzest)
1 - 2 Tbsp Almond Milk
1 tsp Primal Palate Vanilla Extract

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350° F and line a cookie sheet with parchment paper.
In a medium size mixing bowl, melt the coconut oil and then add in the cacao powder until smooth.
Now add in the monkfruit sweetener, vanilla extract and almond milk to the mixture until combined.
Next add in the flour, salt, and baking powder until everything is combined. The dough might be a little crumbly at first. Try forming it into a ball and if it forms without crumbling the dough is perfect. If it's still a bit crumbly add 2-3 tbsp more of almond milk.
Now take the dough and place it on a sheet of wax paper. Gently flatten it and put another sheet of wax paper over that and roll out the dough using a rolling pin. The dough should be 1/4 inch thick or so.
Use a small cookie cutter or any other round utensil you might have around the house. ( I used a water bottle lid!) and cut them into circles. You can also roll them into balls with your hand and then flatten them.
Bake cookies at 350 F. for 5-8 minutes until a little firm (they will crisp more after fully cooling). Let cool completely on the baking sheet or move them to a cooling rack.
For the filling combine all ingredients in a food processor. Blend for 1-2 minutes until smooth and creamy. Make sure the coconut/Pili butter is soft before blending.
Once the cookies are cooled, take a knife and spread the frosting onto the bottom of one of the oreo cookies. Take another cookie and place it on top of the frosting of the first! Now you just made your first homemade oreo!
Repeat until the cookies are all frosted! You will have extra frosting but no worries you can eat it with a spoon or dip your oreos in it later on to make them extra sweet!

Notes

You can store these cookies at room temperature for up to 3-4 days, in the refrigerator for up to 3 weeks, or in the freezer for as long as you want! But they don't last that long! I found that the fridge is the best method if you're going to eat them in the next few weeks. The freezer is great for storing long term but the cookie looses it's crisp factor after thawing.