Healthy Homemade Oreos (Vegan, Gluten Free, Paleo)
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!
Prep Time 20 minutes mins
Cook Time 10 minutes mins
Chill Time 1 hour hr
Total Time 1 hour hr 30 minutes mins
Course Dessert, Desserts
Cuisine American
Cookie
- 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
Cream Filling
- 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
Cookie
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.