Homemade Healthy OREOs (Vegan, Gluten Free)
WHO LOVES OREOS! LET'S MAKE SOME.
I SUGGEST YOU READ THE TIPS IN THIS POST FOR THE BEST RESULTS, OR YOU CAN
WHY MAKE HOMEMADE OREOS?
Sure, there are gluten free OREOs out there now. But they are still full of refined sugars and ingredients that are so hard on the gut. Gluten free does not mean healthy!! I love to make my own instead. They are easy and fun to make. These homemade Oreos have a close taste and texture to the original. They’re made with cacao powder, almond and oat flour, sweetened with just a little coconut sugar and maple syrup.The cookie is a rich dark chocolate with a crunch, and they’re sandwiched with a homemade dairy free buttercream.
Healthy Homemade Oreos are gluten free, dairy free, refined sugar free and safe on a low FODMAP diet!
And they still taste delicious and a copycat to the original! This version is made with oat flour (or all purpose gluten free flour for lower FODMAP), almond flour and unsweetened cacao power. I sweetened them with coconut sugar and a bit of maple syrup. These cookies are a close match to real OREOs!
INGREDIENTS IN HEALTHY HOMEMADE OREOS
Oat Flour, or All Purpose Gluten Free 1:1 Flour
Fine Blanched Almond Flour
Cacao Powder or High Quality Cocoa Powder
Egg, or Flax Egg
SUBSTITUTIONS AND SWAPS
1. You can swap the oat flour for gluten free all purpose flour. Unfortunately the almond flour cannot be subbed for other flours.
2. You can sub the egg for a flax egg to make these vegan. To make a flax egg, add one tablespoon of ground flax to 3 tablespoons of warm water until it gels. You may also use ground chia.
3. You can swap the cacao powder for a rich dutch cocoa powder. Black cocoa would give you that true dark Oreo cookie. Do not use a low quality cocoa powder or these will lack flavor!
4. Coconut oil is preferred but may be replaced with vegan butter or organic palm oil shortening.
5. Maple syrup may be swapped for honey or agave.
HOW TO STORE HOMEMADE GLUTEN FREE OREOS:
These healthy Oreos store the best in the fridge in an airtight container. If you store them at room temperature, the cookies may get soft.The fridge keeps them firm and crunchy. You can also store in an airtight container in the freezer for up to 3 months and defrost in fridge when ready to enjoy!
WHAT SPECIAL KITCHEN TOOLS ARE NEEDED?
2” cookie cutter or small glass for cutting out the cookie rounds. Optional cookie stamp for designs on the cookies. I used these stamps!
Optional piping bag for the filling
Hand mixer for the buttercream filling
HOW TO MAKE UNREFINED PALEO-FRIENDLY POWDERED SUGAR
The cream filling this recipe calls for powdered sugar. You can use traditional powdered confectionary sugar, or you can make your own unrefined sugar. Simply place any granulated sweetener of choice in a high speed blender for 30 seconds. I suggest monkfruit, or you can use coconut sugar. Just keep in mind coconut sugar will change the flavor and color of your cream a bit.