These healthy homemade oreos really do taste like the real thing, but with much less sugar and more healthy ingredients! It's vegan, gluten free, paleo, and refined sugar free!
To be completely honest with you, I made these homemade Oreos in a big batch of 30 cookies, thinking they'll last us a long time. In reality, they were gone within a few days, with me and my sister arguing over who gets the last one (I won since I made them😎).
And yes, they really do taste like Oreos! Made of a smooth and creamy filling sandwiched between 2 crispy, chocolatey cookies, but vegan, gluten free, and paleo friendly!
I will say that they are not as sweet as the traditional Oreo for 2 reasons: 1) too much sugar isn't great for you, and 2) I think they're already too sweet to begin with. I personally like the sweetness of these better, but if you like them super sugary like the original, there's directions for that below😉
These are a great option if you want something healthier, less sugary or have dietary restrictions! So without any further ado, let's get into how you make these healthy Oreos!
Ingredients in Healthy Homemade Oreos
Instead of using refined sugar, butter, and flour like most cookies, this recipe uses nutritious options instead!
The base of this recipe uses almond flour instead of regular wheat flour--this lowers the carbs, provides healthy fats, fiber, and protein, and makes these gluten free!
The almond flour also helps the texture! Instead of using butter, the healthy fats in almonds allow for the nice crispy texture that you would find in a traditional Oreo.
You'll also use cashew butter to keep it nice and moist and so that it holds its shape. Similarly to almond flour, it provides healthy fats, fiber, and protein!
To bind everything together, you'll need avocado oil and maple syrup--the maple syrup provides natural sweetness and some antioxidants, and the avocado oil adds more crispiness, plus omega-3 fatty acids!
If you like your Oreos super sweet, you can try substituting up to 3 tablespoons of the oil for maple syrup (or more, but I can't say for sure it will work). Another option is to add some granulated sugar, such as cane, white, or coconut sugar. I do not recommend brown sugar as it will make the cookie too chewy. I have not tried this and can't guarantee it will work. Again, the cookies are already sweet, this is just for if you like them as sugary as the original.
Then of course, the cocoa powder! It provides the rich chocolatey flavor (and even better than the store bought ones!). I have not tried substituting cacao or dutch processed cocoa, so sub at your own risk.
The Cream Filling
Instead of using cream cheese or butter, we're turning to a healthier, vegan option: cashews!
The cookie uses cashews in the form of "butter," but now we're using whole cashews. It's important to soak your cashews for a super smooth texture--2-3 hours or overnight. But I normally forget to do that beforehand, so you can do it the quicker way: soaking in boiling water for 30 minutes minimum.
When you blend the soaked cashews, it'll turn into something like a cream--almost like cream cheese! But of course you'll need something to help it blend, and that something is plant-based milk!
Oat milk is by far my favorite dairy free milk, and the one I use in this recipe. However, you can use pretty much any kind you have! Almond and soy are both great options, and coconut will result in an even creamier texture!
Then add in the sugar--this is where you can add as much as you want, based on how sweet you like it! I used coconut sugar here--it's another unrefined, natural sugar with a lower glycemic index than refined sugar. In this case, it works better than maple syrup because it's graulated--maple syrup would make it too runny.
If you don't have coconut sugar, you can use any granulated sugar you have, such as cane or brown.
Add some salt to boost the flavor, and that's it! You'll be surprised by how similar the texture is to a regular dairy cream!
How to Make Healthy Homemade Oreos
Since the cookies have to butter, the process is actually simpler than that of a traditional cookie! But first, you'll start by making the filling.
Like I mentioned before, the cashews need to soak beforehand. At least 30 minutes in boiling water, or 2-3 hours or overnight with room temperature water. This way they will be softer, and become creamier when blended.
While I love my food processor, you're going to need a blender for this; it'll result in the best texture. Blend it with some plant-based milk (I used oat), sugar of choice (I used coconut), and salt. If it's not blending, feel free to add more milk--just be careful not to add too much or it will become thin.
Transfer to a small bowl and cover with plastic wrap, or use a container with a lid. Refrigerate for at least an hour, or more if you can (I let mine sit overnight). This will help it set up and become more spreadable.
Then you can start making the cookies! You only need one bowl for these; just combine all the ingredients until it forms a dough-like consistency (it'll hold it's shape in a ball). If you notice it's warm or the oil is separating, it's best to refrigerate until it cools down.
Instead of rolling in flour, which makes cookies dry, roll them in between 2 sheets of parchment or wax paper. It really makes the job easier! Roll it until very thin; about ⅛" thick or a little less. Just be sure not to roll it too thin or it'll break apart or burn in the oven.
Then cut out circles using whatever you have--it doesn't even have to be circles! I used the bottom of a small bowl, but you can try a small cup, a large bottlecap, or cookie/donut cutters. And if you don't have any that are the right size, that's okay! Just be sure to adjust the baking time accordingly.
You'll bake them for just about 10 minutes, depending on the size and your oven. Then repeat with the rest of the dough! For me it made 60 cookies total, but again this depends on the size.
Make sure the cookies are completely cooled, then you can start filling!
Filling and Storing the Cookies
To be completely honest with you, you don't even have to fill the cookies if you don't feel like it! If you're feeling lazy, you could just use the filling as a dip for the cookies--kind of like how you dip chips in hummus!
But if you're up for it, I recommend filling them so that you really feel like you're eating Oreos.
So to fill, you first have to make sure that the cookies are cooled so that they don't melt the cold filling and make it runny. Then take a butter knife or any spreading tool and place a big clump on a cookie--be generous!
Take another cookie and press it on top so that the filling reaches all the edges. Scrape any excess cream that oozes out, and you've got a homemade Oreo!
These are best stored in the fridge; I do not recommend keeping them at room temperature for too long. I haven't tried freezing them, but that could be a great option too!
One thing to take note of is that the longer you store them, the softer the cookies become (because of the filling). This isn't a problem if you want them to turn soft, but it can also be easily avoided. Store the cookies and the cream separately in the fridge, then fill right before serving!
I really hope you like this recipe! If you decide to make it, be sure to post a picture/story and tag me @nutritiousdelights on Instagram--I'd love to see it!💗
More recipes you might love:
Healthy Cinnamon Roll Cookies (Vegan, GF)
Healthy Flourless Brownie Cookies (GF, DF)
Healthy Homemade Oreos (Vegan, Gluten Free, Paleo)
- 3 cups blanched almond flour super fine
- ¼ cup cashew butter
- 6 tablespoons maple syrup
- 6 tablespoons avocado oil
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup + 2 tablespoons cocoa powder
- 2 teaspoons vanilla extract
- ¾ cup soaked cashews
- 2 tablespoons oat milk or any nondairy milk
- ¼ teaspoon salt
- 2-3 tablespoons coconut sugar can sub cane/brown sugar
- In a small or medium food processor, blend all the filling ingredients until very smooth. Add more milk if needed. Transfer to a bowl, cover and refrigerate for at least an hour for it to set.
- Preheat oven to 350 degrees Fahrenheit and line a sheet pan with parchment paper. Set aside. In a medium or large bowl, whisk together the cashew butter, maple syrup, oil, salt, and vanilla. Then fold in the baking powder, cocoa powder and almond flour.
- On a large surface (like a countertop), lay down a sheet of parchment or wax paper. Place the dough on the paper and roll it out until very thin, about ⅛" thick. Cut out circles (or any shape) using whatever you have--cookie cutters, a small cup or bowl or a large bottle/cap. If you can't find anything that's the right size, that's okay! You just may need to adjust the baking time accordingly.
- Place the cookies on the prepared pan and bake for about 10 minutes, depending on how big the cookies are. Transfer to a cooling rack. Re-roll the scraps and repeat until all the dough is used.
- Once the cookies are completely cooled and the cream is done chilling, you can start filling the cookies. Place a good amount of cream on a cookie, then place another on top. Press it down slightly so that the filling goes all the way to the edges, then scrape off any excess. Repeat with the rest of the cookies--you should end up with about 30 total, depending on size.