Say goodbye to store-bought Oreos and say hello to these homemade, healthy alternatives! These Oreos are grain-free, gluten-free, dairy-free, vegan, paleo, low-sugar, and packed with goodness! Made with tapioca flour, cocoa powder, coconut oil, monk fruit sweetener, and a pinch of salt, these cookies bake in just 5 minutes and are truly the real deal!

Preparation Time

10 minutes

Cooking Time

30 minutes

Ingredients

13

Serves: 20 (Feel free to adjust portions as needed)

For the Cookies:

• 1/4 cup coconut oil
• 1/4 cup raw cocoa powder
• 1/4 cup Lakanto 1:1 baking sweetener (or any preferred sugar substitute)
• 1 cup grain-free flour blend (Beth Blends or any gluten-free flour blend will work)
• 1/4 teaspoon Real Salt (or any sea salt)
• 1/4 teaspoon baking powder

For the Filling:

• 1/2 cup organic coconut yogurt (such as Cocojune, natural)
• 2 tablespoons organic toasted coconut butter (Georgia Grinders)
• 30 grams vanilla protein powder (such as Nuzest)
• 1-2 tablespoons almond milk
• 1 teaspoon vanilla extract (Primal Palate)

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Prepare the Cookie Dough: In a medium-sized bowl, melt the coconut oil and add in the cocoa powder. Stir until smooth and well-combined.
3. Add Wet Ingredients: Stir in the monk fruit sweetener, vanilla extract, and almond milk until fully incorporated into the mixture.
4. Mix Dry Ingredients: Add the grain-free flour blend, salt, and baking powder. Stir everything together until completely combined. The dough may seem a little crumbly at first, but that’s okay. If you can form it into a ball without it falling apart, your dough is perfect! If it’s still too crumbly, add an extra 2-3 tablespoons of almond milk.
5. Roll Out the Dough: Place the dough onto a sheet of parchment paper and flatten it slightly. Place another sheet of parchment paper on top and roll out the dough using a rolling pin. The dough should be about 1/4 inch thick.
6. Cut the Cookies: Use a small cookie cutter or any round utensil (I used a water bottle cap!) to cut the dough into circles. Alternatively, you can roll them into balls and flatten them with your hands.
7. Bake the Cookies: Place the cookies on the prepared baking sheet and bake at 350°F for 5-8 minutes, or until they are firm to the touch. They will crisp up more as they cool. Let the cookies cool completely on the baking sheet or transfer them to a cooling rack.
8. Prepare the Filling: While the cookies are cooling, make the filling. In a food processor, blend all the filling ingredients for 1-2 minutes, or until smooth and creamy. Ensure that the coconut butter is soft before blending.
9. Assemble the Oreos: Once the cookies have cooled, take a knife and spread the filling on the bottom of one cookie. Top it with another cookie to make a sandwich! Repeat this process until all the cookies are filled. You’ll have extra filling left over, but don’t worry—you can enjoy it with a spoon or dip your Oreos in it to make them even sweeter!

Storage:

These cookies can be stored at room temperature for 3-4 days, in the fridge for up to 3 weeks, or in the freezer for as long as you want! However, they’re so delicious, they might not last long! The fridge is the best option if you plan to eat them within the next couple of weeks. The freezer is great for long-term storage, but be aware that the cookies lose their crispiness once thawed.

Enjoy your healthy, homemade Oreos, and share them with friends and family—no one will believe how good these grain-free treats really are!