Copycat Cookie Dough creme 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 creme 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. They 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.

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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, Maple 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

• 3/4 cup organic powdered sugar, (Or sub paleo by blending coconut sugar with 2 tbsp tapioca starch)
• 2 tbsp Coconut sugar
• 1/2 C Non hydrogenated Palm oil shortening or butter
• 1 C Almond flour
• 1 teaspoon vanilla extract
• 1-4 Tbsp Coconut milk , ( start with one, add as needed to thin it out to desired frosting consistency)
• 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

• In a bowl, whisk together almond flour, poedered sugar, shortening, vanilla, and mini chocolate chips until smooth.

Assemble the 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!

Notes

 

Products used in this recipe

 

 

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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