Homemade Paleo Oreo Sandwich Cookies - A Taste of Nostalgia | Gluten Free & Grain Free Recipe

I hope you’re sitting down for this one. Save this post now because this recipe is by far one of the best copy-cats / recreation recipes that I’ve made. When I was recipe testing for these cookies I tasted the raw cookie dough and immediately got excited because I knew they would be a total hit. I know that the Oreo brand does make gluten free Oreo cookies and while you can say that it’s good there is a gluten free option, the ingredients are really not great. Gluten Free Oreos contain: Sugar, White Rice Flour, Tapioca Starch, Palm Oil, Canola Oil, Whole Oat Flour, Cornstarch, Cocoa (Processed With Alkali), Invert Sugar, Soy Lecithin, Baking Soda, Salt, Xanthan Gum, Chocolate, Artificial Flavor.

The first ingredient is sugar (shocker) … plus they do contain seed oils as well as artificial flavors so for me these are a no-go. There is no way I’d buy these or eat them so I had to recreate them for my family. Add this to the list with my gluten free, grain free goldfish, graham crackers and Grain-Free Garlic Cheese Bread. I have more nostalgic recipes coming your way so follow me on Instagram to see the latest and subscribe (for free) to my site to unlock recipes just like this one.

You might be thinking that there are other better-for-you sandwich cookie (Oreo) dupes on the market that you can buy at the store. One of them is a keto, gluten free version and while I do like it and think they taste great and like the macros, they aren’t the “cleanest” when it comes to the ingredients. Another brand makes sandwich cookies and while the ingredients are pretty good they don’t taste that great and they certainly… like 100% most definitely don’t taste like the Oreo cookie we all grew up with.

For my oreo cookies, the base is a mix of cassava and almond flour. I use maple syrup and coconut sugar to sweeten them and a very special cacao that you have to get your hands on. The filling is made with cashew butter and the vanilla bean powder adds a nice touch. You can totally use vanilla in place of the vanilla bean powder if that’s all you have on hand. My favorite cashew butter is from Artisana Market - it's organic, raw and made with just organic cashews. You can order it here with code KRYSTENSKITCHEN to save on your order.

I like that with these cookies, you can easily assemble them a head of time and pop them in the fridge to store or you can make them as you want to eat them. I prefer them right out of the fridge for a harder cream center. Sometimes with paleo crunchy cookies, they can get soft as time goes on but not these bad boys. Magic!

If you make this recipe, please let me know! Tag me on social media, too. I know you’re going to freak out and that first taste will totally blow your tastebuds away.

Dip them in your favorite milk of choice, add some peanut butter or shove the whole thing into your mouth. You can eat one side and lick off the creamy center before eating the other cookie (I used to do that!) or just take a bite of it… nostalgia unlocked.

Also, feel free to use dairy-free butter in place of grass-fed butter to make them dairy free!

And -- this black cacao powder really is what you need. I like this one because it's organic.

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INGREDIENTS:

Cookie:

3/4 cup cassava flour

1/2 cup almond flour

1/4 cup black cacao powder

1/2 cup coconut sugar

1 teaspoon baking soda

1 teaspoon vanilla extract

4 Tablespoons cold grass-fed butter

1 egg

2.5 Tablespoons maple syrup

Filling:

1/2 cup + 2 Tablespoons cashew butter

3 Tablespoons maple syrup

1/2 to 1 teaspoon vanilla powder (or 1 teaspoon vanilla extract)

Place all dry ingredients into a bowl and mix with a whisk, hand mixer or use your KitchenAid stand mixer. Add in 4 Tablespoons butter, cut into cubes and mix until butter crumbles into flour mixture. Add egg, vanilla and maple syrup and mix. Batter may not come together fully so use your hand and it will automatically turn into a cookie dough.

Roll out between two pieces of parchment paper 1/6 inch thick. I use THIS rolling pin to make sure it’s the right thickness. Use a round cookie cutter (I use one with a fluted edge or you can use a regular circle) to cut out cookies and place on a baking sheet. Bake at 375 for 14 minutes. Leave on cookie sheet to cool for at least 5 minutes before transferring cookies to a cooling rack. Once cookies are cooled, make filling. Scoop about 2 teaspoons (or more or less depending on on how thick you’d like the center to be) onto one cookie and place another cookie on top pinching it together so that the filling smushes (hah that’s a funny word) together between both cookies.

Store cookies in the fridge in an airtight container for up to a week or in the freezer for longer.

To see a video of this recipe being made, click here or watch the video below.

For more delicious recipes check out my cookbook Eat Real Food. It has 75+ recipes featured and everything is gluten free and dairy free. Most recipes are paleo and Whole 30 compliant. It also has a delicious dessert section, too! Order here.