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+ servings
A plate of gluten free oreo cookies showing the vanilla filling between the chocolate wafer cookies.
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5 from 2 votes

Healthy Oreo Cookies

A fun baking activity for kids and adults alike! This healthier remake of Oreo Cookies results in a dark, crisp chocolate wafer cookie, perfect for sandwiching a light vanilla buttercream frosting. There are options to use lower glycemic sweeteners, or use what you have on hand! We also sometimes use a tablespoon of vanilla ice cream for mini ice cream sandwiches.
Prep Time20 minutes
Cook Time10 minutes
Freezing/Cooling Time2 hours
Total Time2 hours 30 minutes
Course: Dessert
Cuisine: American
Servings: 20 cookies
Calories: 130kcal

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

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.
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. USE COUPON CODE SUNKISSEDKITCHEN for 20% off your first order!

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.
 

Nutrition

Calories: 130kcal | Carbohydrates: 8g | Protein: 2g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 21mg | Sodium: 128mg | Potassium: 26mg | Fiber: 1g | Sugar: 4g | Vitamin A: 247IU | Vitamin C: 0.01mg | Calcium: 19mg | Iron: 0.4mg