Healthier Copycat Oreos
Who doesn’t love Oreos? They’re a classic snack that pairs perfectly with milk, or just as a midnight craving. But let’s face it — the store-bought version isn’t exactly wholesome.
That’s where this homemade Healthier Copycat Oreos recipe comes in. You can enjoy the same rich chocolate cookies with creamy filling but without all the added junk and processed ingredients.
This version of everyone’s favorite chocolate sandwich cookie is made with almond flour and natural sweeteners like coconut sugar and maple syrup. So, while they may technically be better for you than their store-bought counterparts, they do still contain quite a bit of sugar, so keep that in mind.
This recipe is gluten free, dairy free, and refined sugar free.
Benefits of Making Healthier Oreos
Why go through the effort of making Oreos at home? The biggest advantages are control and flexibility. Besides being fun, homemade Oreos are a treat you can actually feel good about.
Control Over Ingredients
When you’re making these cookies, you’re in charge. Store-bought Oreos are packed with refined sugar, hydrogenated oils, and artificial flavors. At home, you can skip the unhealthy stuff.
Dietary Flexibility
Gluten-free? Done. Vegan? This recipe uses plant-based oils and skips dairy in the filling. All the tweaks I made in the recipe make these healthier copycat Oreos accessible to almost everyone.
Key Ingredients for Healthier Copycat Oreos
What makes these cookies healthier? It all comes down to the ingredients. Here’s what you’ll need and why they’re better than what’s in packaged cookies.
Flours
Instead of all-purpose flour, try almond flour or oat flour. Almond flour adds healthy fats and a light texture. Oat flour brings fiber and nutrients while maintaining a tender crumb. Both are excellent options to replace bleached or processed flours. Keep in mind that this recipe utilizes almond flour, and if you opt for oat flour, it will not be a 1:1 ratio swap.
Sweeteners
Refined sugars can be swapped out for natural alternatives. Options like coconut sugar, maple syrup, or monk fruit keep sweetness intact without spiking blood sugar.
Healthy Fats
I’ve replaced the industrial hydrogenated oils with wholesome fat source like coconut oil, but you could also try avocado oil. Coconut oil is solid at room temperature, making it perfect for a creamy filling. Avocado oil is neutral in flavor and adds richness to the cookie dough. (Again, it may not be a 1:1 ratio swap, so be sure to do your research and/or testing).
Tips for Perfecting Your Cookies
Even when following a recipe, small details can make or break your cookie game. Use these tips to nail it every time.
Baking Techniques
Getting the texture right is key. Almond flour can burn easily, so keep a close eye on your cookies. Start checking them at 8 minutes to avoid overbaking. Overbaking them could make the cookies hard, and the filling will spill out when you bite into them. Also, let the cookies cool fully before assembling them to prevent the filling from melting.
Storage Tips
Homemade Oreos store well in an airtight container. At room temperature, they’re good for a few days. However, I recommend refrigerating them (for up to a week) for a firmer texture because the coconut oil is quite soft. For longer storage, freeze the cookies and thaw as needed.
Healthier Copycat Oreos
Ingredients
For the Chocolate Cookies
- 1 cup almond flour
- 1/4 cup unsweetened black cocoa powder
- 1/4 cup coconut flour
- 1/4 cup coconut sugar
- 1/4 teaspoon baking soda
- Pinch of salt
- 1/4 cup coconut oil melted
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
For the Filling
- 1/2 cup raw cashews soaked in water for at least 4 hours or overnight
- 2 tablespoons coconut cream
- 2 tablespoons maple syrup
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the almond flour, cocoa powder, coconut flour, coconut sugar, baking soda, and salt until well combined.
- Add the melted coconut oil, maple syrup, and vanilla extract to the dry ingredients. Mix until a thick, dough-like consistency forms.
- Roll the dough into small balls, about 1 tablespoon each, and place them on the prepared baking sheet. Flatten each ball with the palm of your hand or the bottom of a glass to form cookies.
- Bake in the preheated oven for 10-12 minutes. Remove from the oven and let them cool completely on a wire rack.
- While the cookies are cooling, prepare the filling. Drain the soaked cashews and add them to a blender or food processor along with the coconut cream, maple syrup, vanilla extract, and salt. Blend until smooth and creamy.
- Once the cookies have cooled, spread a generous amount of the cashew cream filling onto the bottom of one cookie and sandwich it with another cookie on top.
- Repeat with the remaining cookies and filling.
- Place the assembled cookies in the refrigerator for about 30 minutes to allow the filling to set.
- Enjoy!
Notes
- Make the cookie pieces however small or large you want. For a true “Oreo” size, do not make the balls larger than 1 tablespoon.
- Try not to overbake the cookies or they will become hard, and the filling will pour out when you bite into them.
