Homemade Oreos Recipe (With Chocolate Filling)
This homemade oreos recipe is delicious and decadent and definitely for special occasions.
Before I ate clean, Oreos were a foundation stone of my diet. I mean, who doesn’t love those things?? But being the chemical storms that they are, I did eventually, begrudgingly give them up. But…
I recently found a pin on Pinterest for these amazing looking, homemade Oreo cookies. Something about that photo just really called out to my sweet tooth. But since I’ve recently given up grains and dairy, I had to get a little creative.
You see, there are few things that will stand in the way of a girl and her love for Oreos. And while these don’t have the exact flavor of an Oreo, they certainly come close enough to satisfy the craving.
I have to say that it’s a little hard to admit that I still crave Oreos after 3 years of not having them. I mean, how long can one craving possibly hang on??? But I suppose if I can’t give in to a 3 year craving just this once, then there is something significantly wrong with my eating plan. We all need a treat on occasion, and I’m happy to say that, at the very least, these are a much more nutritious (albeit higher in fat) choice to treat myself with.
And before anybody asks, yes, the nutrition data is accurate. That’s why I say they are for special occasions!
MORE HEALTHY COOKIE RECIPES:
HOMEMADE OREOS RECIPE:
Homemade Oreos Recipe (Chocolate Filling)
Equipment
- Cookie sheet for baking
Ingredients
Cookie Ingredients:
- 8 oz. slivered almonds (blended into a fine flour)
- 1 cup unsweetened cocoa powder
- ⅓ cup maple syrup (or honey)
- ⅓ cup solid coconut oil (or butter)
- 1 large egg
- 1 tsp. pure vanilla extract
Filling Ingredients:
- ¼ cup solid coconut oil (or butter)
- ⅓ cup unsweetened cocoa powder
- 1 tsp. pure vanilla extract
Instructions
- In a large mixing bowl, whisk together the almond flour and cocoa powder.
- Pour in the honey, coconut oil, egg and vanilla extract and blend will with a wooden spoon.
- Using your hands, form walnut sized balls of dough. Flatten them on the cookie sheet. They will not spread or rise during baking, so the shape you create is the shape you end up with after baking. The dough can be a little sticky...
- Bake at 350 F. for about 15-20 minutes, or until completely cooked through.
- While the cookies bake, mix all the filling ingredients together in a food processor or using an immersion blender.
- Allow the cookies to cool after baking and then create your sandwiches using the filling.
- NOTE: You can adjust the thickness of the filling by using more or less cocoa powder. Just keep in mind that as it sits, it will thicken more. It takes a few minutes for the cocoa powder to really absorb the liquid.
I’m going to try making these as unfilled cookies with melted chocolate in place of cocoa (defatted chocolate) plus added fat in this case. The fats in chocolate are generally considered to be healthier than other alternatives. According to nutritiondata.self.com, It has far more monounsaturated fatty acids than either, and more omega-3s than coconut oil, which has none. It also has some phytosterols, which may help lower cholesterol.
Ohhh, these sound amazing!!!
You got to be kidding me, this is a sinful dessert by name and you have made it clean, how awesome is that, a special chocolate treat that you can eat and not feel bad while eating it, this is a recipe for keeps, yep for keeps.
I am pinning these so I can find them when I want them…. and I want them now!
That’s the main reason I chose a chocolate flavor. I couldn’t come up with anything to do the vanilla flavor with. I’ll keep working on it though.
I’m thinking the clean eating Nutella would be fantabulous in this recipe for the filling. Even though I haven’t made either recipe…what do you think?
Definitely! I thought about that too but didn’t have the hazelnuts on hand. Yum!
There is nothing marked “sugar free” on the market that is clean.
You could try it, but this recipe is really formulated for the almond flour and especially for no gluten.
I can’t wait to try these. I love oreos!! YUM
These look awesome! I can’t wait to try them. I’m a little nervous about making the almond flour though.
Oh, don’t be! If you have a food processor, you just dump the almonds in and blend until you have the right consistency. It’s not exactly like flour, but close enough to get the job done. Try finding almond flour at the store so you know what consistency it should have.
Yum! I want these!
Wow, these look good!
I use almond flour all the time. How much would 8 oz measure out to be in cups? Can’t wait to try these!
I’m not sure. I didn’t measure them that way. I just purchased an 8 ounce package of nuts and went from there. Sorry! I’ll have to measure next time…
I don’t think you could achieve something thick enough with that. At least not with a good texture. I’ll keep trying though. Thanks!
What if you used the brownie topping for the filling?
Brownie topping?
Hey guys if you use 3 cups store bought almond flour they came out to the right consistency if anyone wants to know! (I made a half recipe so actually used 1 1/2 cups and it was fine!)
Also i substituted for honey and would probably add a bit more to the batter or more to the filling to make up for sweetness if you’d like because mine didn’t come out sweet as I would have liked (still delicious though)
Thanks for the recipe!
Can you make ahead? Storage??? Looks yummy!!!
Stacey – You can make the cookies ahead of time and freeze them. Then fill them when you are ready.
What can I use in place of almond flour? My daughter has a tree nut allergy.
Stephanie – Oat flour may work, but I haven’t tried it.