Homemade Cookie Dough Oreos (Grain-Free, Vegan)

If youre a fan of classic Oreos but love a homemade twist, these Cookie Dough Oreos are about to become your new obsession! My signature grain-free, vegan Oreo cookies are sandwiched between a thick layer of cookie dough frosting, creating the ultimate treat. These cookies are perfectly crisp yet tender, with a rich black cocoa flavor that pairs beautifully with the creamy, chocolate-studded filling.

Why You’ll Love These Cookie Dough Oreos

Grain-free & Vegan : Made with wholesome ingredients, but still taste just like the classic!

Rich & Chocolatey : The deep cocoa flavor pairs perfectly with the sweet, creamy filling.

Perfectly Crunchy & Creamy: Just like real Oreos, but homemade!

Copycat cookie dough Oreos

Homemade Cookie Dough Oreos (Grain-Free, Vegan!)

These Cookie Dough Oreos are a dream come true! Rich, chocolatey grain-free Oreo cookies are filled with a thick layer of cookie dough frosting, making them the ultimate treat. Theyâre gluten-free, dairy-free, and naturally sweetened, yet taste just like the real thing if not better!

The cookies are made with black cocoa powder for that signature Oreo flavor, and the creamy filling is packed with mini chocolate chips for the perfect cookie dough twist. Whether you like your Oreos crisp or slightly soft, you can customize the thickness to your preference.

Make a batch, store them in the fridge, and enjoy homemade Oreos anytime!

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Servings 12

Ingredients

  

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Cookies

• 1 ½ cups almond flour
• ½ cup tapioca starch
• ½ teaspoon baking soda
• ¼ cup black cocoa powder, or regular cocoa powder
• ½ cup coconut sugar, raw cane sugar, or granulated monk fruit sweetener
• ⅓ cup softened non-hydrogenated palm oil shortening, or refined coconut oil
• ⅓ cup maple syrup
• 1 teaspoon vanilla extract

For the Cookie Dough Cream Filling:

• ¾ cup organic powdered sugar, (Or sub paleo by blending coconut sugar with 2 tbsp tapioca starch)
• 1/3 cup full-fat coconut milk
• 1 cup almond flour
• ⅓ cup tapioca starch
• 1 teaspoon vanilla extract
• ½ cup mini chocolate chips

Instructions

 

Make the Cookies

• In a large bowl, whisk together almond flour, tapioca starch, baking soda, and cocoa powder.
• In another bowl, whisk shortening, maple syrup, coconut sugar, and vanilla extract until smooth (by hand or with an electric mixer). Combine with the dry ingredients and mix until a soft cookie dough forms.
• Roll out the dough to about ¼-inch thick for crisp cookies or ½-inch thick for a softer bite.
• Use a small circular cookie cutter (about 2 inches in diameter) to cut out circles.
• Preheat oven to 350°F and line a baking sheet with parchment paper. Carefully transfer the cookies to the baking sheet using a spatula.
• Bake for 10-12 minutes, or until the tops are set. Let them cool completely before filling.

Make the Cookie Dough Cream Filling

• In a bowl, whisk together coconut milk, vanilla, and powdered sugar until smooth.
• Stir in almond flour and tapioca starch until a thick, creamy consistency forms.
• Fold in the mini chocolate chips to complete your cookie dough

Assemble the Cookie Dough Oreos

• Once cookies are fully cooled, pipe or spread the cookie dough cream onto half of the cookies.
• Place another cookie on top, gently pressing down to form cookie sandwiches.
• Store in an airtight container in the fridge to keep the cookies crisp and the filling creamy!

Author: Ali Jenkins

Tried this recipe?Let us know how it was!

They’re easy to make, free of gluten, grains, and dairy, and taste even better than store-bought! Lets get baking.

• ½ cup tapioca s

• ¾ cup organic powdered sugar

• ¼ cup full-fat coconu¢ 1 cup almond flour

• ⅓ cup tapioca starch

• 1 teaspoon vanilla extract

• ½ cup mini chocolate chips

Instructions

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