Everyone’s favorite cookie, remade with healthier ingredients! These Gluten Free Oreos are quite simply better than the packaged version. Grab a glass of milk, because these chocolate sandwich cookies are made for dunking!
Bake up gluten free cookies for lunchbox or after school treats! I love keeping healthier cookies in the freezer for ease. I highly recommend trying these Chocolate Chip Oatmeal Cookies, and these No-Bake Almond Joy Cookies.
*Today I’m partnering with Sharp Home USA ~ Sharp creates quality home appliances that make life easier!
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Make some Healthy Oreo Cookies at Home!
Going gluten free does not have to mean missing out on your favorite treats! I prefer controlling the ingredients in my gluten free treats, since store bought options typically use a lot of starches, gums, and preservatives.
Who doesn’t love the classic chocolate cookies with a cream filling?
Making them at home is a fun process, and kids love to help! This is the perfect baking activity to do together, and a wonderful surprise for lunch boxes or after school snacks.
The chocolate wafer cookies are absolute perfection! They bake up thin, with a deep cocoa flavor and the delicate, crisp texture. The dark chocolate flavor contrasts perfectly with the fluffy vanilla buttercream sandwiched in the middle!
To make these a healthier option, I use low carb almond flour, small amounts of coconut sugar and honey in the cookies, and I use a powdered monk fruit sweetener for the frosting. There are options for using more standard sweeteners, if you don’t have all of these options!
Don’t forget to serve these fun gluten free cookies with a glass of cold milk! These were made for dunking.
What You’ll Need
Chocolate Wafer Cookies
- Almond Flour (a higher protein, gluten free flour that keeps these cookies crisp!)
- Arrowroot (sub tapioca flour)
- Cacao Powder (raw cacao has the most health benefits, but you can also use a natural cocoa powder)
- Coconut Sugar (this is a lower glycemic sugar, but use brown sugar if you don’t have it)
- Baking Soda & Sea Salt
- Honey (I buy and recommend raw honey, or sub maple syrup)
- Butter (I recommend pastured butter for the best nutrition!)
- Vanilla
Vanilla Buttercream
- Butter (softened to room temperature. I recommend pastured butter for the best nutrition!)
- Powdered Sugar (I use Powdered Monk Fruit Sweetener for the white color, but with no sugar or calories)
- Vanilla Extract
- Almond Milk
If you’d prefer a higher protein frosting, use my Healthy White Chocolate Buttercream, which has a base of cream cheese. I use sugar free white chocolate to keep this frosting sugar free as well.
Baking at Home is Healthier and Fun!
Baking at home is a great way to enjoy dessert – but control the ingredients! These fun chocolate sandwich cookies are much lower in carbs and sugar than the store bought variety, and are free from highly processed ingredients, like seed oils and corn syrup.
Plus, it’s a great project to do with kids!
My son loves helping me sandwich the frosting in between the chocolate wafer cookies. We use the Sharp European Convection Oven to make all sorts of delicious treats!
It’s roomy inside, and it evenly bakes these delicate cookies.
It’s sleek and modern, and I love the way it looks in my kitchen.
Hop on over to the Sharp Home USA website to see if the European Convection Oven is the right fit for your dream kitchen!
How to Make Gluten Free Oreos
Step 1: Into a medium sized bowl, combine the almond flour, arrowroot, cocoa powder, salt and baking soda. Mix well.
Step 2: In a stand mixer (or use a large bowl and a hand mixer), beat together softened butter, coconut sugar, maple syrup (or honey), and vanilla. Beat until incorporated.
Step 3: Add the dry ingredients into the bowl with the butter mixture. Stir until just combined and there are no dry ingredients remaining.
Step 4: Use a large piece of parchment paper folded in half, and put the sticky cookie dough in between the two layers. Use a rolling pin to roll the dough out to 1/8 in thick, or an 8″ x 12″ rectangle. If they are too thin, they will burn. Place the rolled out dough in parchment on a baking tray, and freeze it for at least 1 hour.
Step 5: Preheat the oven to 350º F. Remove the frozen dough from the freezer, and work quickly before it starts to thaw. Use a 1-inch round cookie cutter to cut out round cookies, and place on a parchment covered baking sheet. I use these cookie cutters. If your dough is frozen, the cookies come out great. If you haven’t give the dough enough time to freeze, it is too sticky to remove the circles.
Step 6: Bake the cookies for 10 minutes. Once they are done, turn off the heat, and open the oven door to allow heat to escape. Then, close the door, and let the cookies cool inside the oven to crisp up. Anywhere between 10 minutes-30 minutes is fine!
Step 7: In a stand mixer with the whisk attachment (or a bowl with a hand mixer), whip the softened butter, vanilla, and powdered sweetener.
Tip: If using a monk fruit sweetener, the butter needs to be very soft. If it’s too cold in your house (or you’re trying to speed up the process), put the butter on a plate in a 170º F warm oven for a few minutes. Monk fruit sweetener will blend great into very soft butter, but it becomes lumpy if the butter is too cold.
Step 8: Pipe the frosting onto half of the wafer cookies, and then sandwich each of them with another wafter cookie.
How to Store & Frequently Asked Questions
How to Store Leftover Chocolate Sandwich Cookies:
Keep gluten free chocolate sandwich cookies in an air tight container in the freezer for up to 3 months.
I prefer to keep the chocolate wafer cookies frozen separately, and keep the frosting in the fridge. I frost them when ready to enjoy to keep the cookies as crisp as possible! The frosting needs to be softened (I put it on the counter for 30 minutes) prior to adding it to the cookies.
Variations: Healthy Mint Oreos or Other Options
- Mint Oreos: To the frosting, add 1 teaspoon or matcha (for color) and 1/2-1 teaspoon of peppermint extract to the frosting.
- Chocolate Oreos: Add 1/4 cup cocoa powder to the frosting, and adjust the amount of almond milk until desired consistency is reached.
- Birthday Cake Oreos: Make frosting with 1 tablespoon of sprinkles mixed in.
- Peanut Butter Oreos: Prior to adding the almond milk to the frosting, mix in 1/4 cup of peanut butter (or SunButter!) to the frosting. Beat in, and then add almond milk until desired texture is reached.
- Chocolate Hazelnut Oreos: To the frosting, add 1/4 cup cocoa powder and 1/4 cup hazelnut butter. Adjust almond milk until desired texture is reached.
Are these Healthy Homemade Oreos Vegan?
This recipe can easily be adapted to suit a vegan diet. Use coconut oil (softened) instead of butter for the cookies, and use a dairy free butter spread (or vegan non-hydrogenated shortening) in place of the butter for the frosting.
Other Gluten Free Cookie Recipes
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Healthy Oreo Cookies
Ingredients
Chocolate Wafer Cookies
- 1 cup almond flour blanched
- 1/3 cup arrowroot powder sub tapioca
- 1/3 cup cacao powder or sub a natural cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 6 tablespoons butter softened
- 1/3 cup coconut sugar or sub other granulated sweetener, like brown sugar
- 2 tablespoons honey or sub maple syrup
- 1 teaspoon vanilla extract
Vanilla Buttercream
- 1/2 cup butter softened
- 1 1/2 cups powdered monk fruit sweetener or powdered sugar
- 1 teaspoon vanilla extract
- 2-4 tablespoons almond milk add 2, and then more to reach desired consistency
Instructions
- Into a medium sized mixing bowl, add the almond flour, cacao powder, arrowroot powder, salt and baking soda. Mix to combine.
- Into a stand mixer with the paddle attachment, add the softened butter, coconut sugar, maple syrup (or honey) and vanilla. Whip until light and fluffy.
- Add the dry ingredients into the mixer, and stir until just combined. The cookie dough will be very sticky.
- Use a large piece of parchment paper folded in half, and put the sticky cookie dough in between the two layers. Use a rolling pin to roll the though out to 1/8 in thick, or an 8″ x 12″ rectangle. If they are too thin, they will burn. Place the rolled out dough in parchment on a baking tray, and freeze it for at least 1 hour.
- Preheat the oven to 350º F. Line two large baking trays with parchment paper and set aside.
- Remove the frozen dough from the freezer, and work quickly before it starts to thaw. Use a 1-inch round cookie cutter to cut out round cookies, and place on a parchment covered baking sheet. I use these cookie cutters. If your dough is frozen, the cookies come out great. If you haven’t give the dough enough time to freeze, it is too sticky to remove the circles.
- Bake the cookies for 10 minutes. Once they are done, turn off the heat, and open the oven door to allow heat to escape. Then, close the door, and let the cookies cool inside the oven to crisp up. Anywhere between 10 minutes-30 minutes is fine!
- With the leftover cookie dough, wait until it's defrosted enough to roll it out again, and freeze the leftover dough to make more cookies. Repeat the previous 2 steps to make as many chocolate wafer cookies as possible.
- Pipe the frosting onto half of the wafer cookies, and then sandwich each of them with another wafter cookie.
Vanilla Buttercream Frosting
- In a stand mixer with the whisk attachment (or a bowl with a hand mixer), whip the softened butter, vanilla, and powdered sweetener. Add almond milk until desired texture is reached.
Video
Notes
HOW TO STORE LEFTOVER CHOCOLATE SANDWICH COOKIES:
Keep gluten free chocolate sandwich cookies in an air tight container in the freezer for up to 3 months. I prefer to keep the chocolate wafer cookies frozen separately, and keep the frosting in the fridge. I frost them when ready to enjoy to keep the cookies as crisp as possible! The frosting needs to be softened (I put it on the counter for 30 minutes) prior to adding it to the cookies.VARIATIONS: HEALTHY MINT OREOS OR OTHER OPTIONS
- Mint Oreos: To the frosting, add 1 teaspoon or matcha (for color) and 1/2-1 teaspoon of peppermint extract to the frosting.
- Chocolate Oreos: Add 1/4 cup cocoa powder to the frosting, and adjust the amount of almond milk until desired consistency is reached.
- Birthday Cake Oreos: Make frosting with 1 tablespoon of sprinkles mixed in.
- Peanut Butter Oreos: Prior to adding the almond milk to the frosting, mix in 1/4 cup of peanut butter (or SunButter!) to the frosting. Beat in, and then add almond milk until desired texture is reached.
- Chocolate Hazelnut Oreos: To the frosting, add 1/4 cup cocoa powder and 1/4 cup hazelnut butter. Adjust almond milk until desired texture is reached.
This looks amazing! Thank you for sharing it. I’d note that that is NOT pure monk fruit sugar, it’s a blend of Erythritol and monk fruit. More than a tablespoon of pure monk fruit would likely wreck most recipes.
Even a tablespoon would wreck a recipe 🙂 I do link to the blend I use!
These cookies are amazing, I been trying to find a crispy Oreo recipe and these are just the best! I used Black Cocoa Powder from MODERN MOUNTAIN and Vegan butter sticks from Earth Balance. They tasted heavenly, thank you so much for this recipe I’ll be making a lot more for friends and family! ❤️