HOMEMADE OREOS?!? You better believe it! This recipe is a double whammy: it’s made from all clean ingredients, AND it’s low carb! You can use either grass-fed butter or coconut oil as your fat in this recipe, but butter will produce a much crispier, more Oreo-like texture. You can get creative with your filling by using natural food dye to make these cookies a festive treat! After assembling your Oreos, I recommend letting them sit in the fridge for a few hours so the filling will firm up—don’t worry, the cookies still keep their crispness!
Wafer Dry Ingredients
1.5 cup almond flour
1/4 tsp baking powder
1 tsp baking soda
3/4 cup cocoa powder
2/3 cup coconut flour
1/2 tsp salt
Wafer Wet Ingredients
1/2 cup grass-fed butter softened (or coconut oil, solid but softened
1.5 cups sweetener of choice (stevia/erythritol for low-carb)
1/3 cup grass-fed butter (or coconut oil, but butter creates a more Oreo-like taste)
milk of choice , just a splash
1.5 cups powdered sugar (use sugar-free for low-carb)
1/4 tsp salt
1 tsp vanilla
Preheat oven to 315°F (155°C).
Mix dry ingredients together. Sift dry ingredient mixture.
In a stand mixer, mix wet ingredients with sugar. Add dry ingredients gradually.
Mix until well integrated. Dough will be a bit crumbly, but that’s fine! Press dough together into a ball, wrap in plastic, and refrigerate for 20 minutes.
Between parchment, roll out dough to be ⅛ of an inch thick, or even less.
Use 2-inch cookie cutter (or even the rim of a glass) to cut circles out of the dough.
Place on a baking sheet lined with parchment and lightly sprayed.
Bake for 8 to 10 minutes. BEWARE! They will burn quickly, so keep an eye on them.
Remove from oven and allow to cool completely on wire baking rack. (They will crisp up as they cool, so don’t worry if they’re a bit soft at first.)
Combine filling ingredients in a large mixing bowl.
Beat together using a hand mixer.
Refrigerate filling for a few minutes, or until ready to use.
Spread filling onto cooled Oreo cookie and sandwich between another cookie.
Repeat with remaining cookies and filling. Place Oreos into refrigerator to firm up.
Yields ~50 Oreos
3g total carbs | 0g sugars | 3g dietary fiber | 0g net carbs
Serving: 1 Oreo sandwich cookie