Healthy Homemade Oreos

These Healthy Homemade Oreos will fulfill your wildest dreams!  They’re chocolatey and sweet and 100% delicious and addicting, they’re serious rivals to the storebought variety.  But, there’s something very different about this DIY version…  these are sugar free, gluten free, dairy free, and vegan!

Healthy Homemade Oreos recipe (sugar free, gluten free, dairy free, vegan) - Healthy Dessert Recipes at Desserts with Benefits

I remember a time when I was young, still living in Canada at the time, so maybe 5 or 6 years old, when I used to eat Oreos for breakfast.  One specific memory I have is when my mother walked into the kitchen to find me eating that deplorable, sugary breakfast.  She stared at the three rows of chocolate sandwich cookies in the classic bright blue package.  Well, by the time she walked in there were only two rows left…

She glanced at the plastic wrapper that I had torn open like some savage, starving animal.  With chocolate cookie crumbs coating my chubby cheeks and little fingers, I looked at her as I grabbed another Oreo.  I shoved a cookie in my face and asked my mother if she wanted some too.  She looked at me in disbelief.

“Sugar?  For breakfast?!  You know, when you get older you’re going to get stomachaches if you keep eating like that.”

I thought, Oh, really?  Then I should get my fill of Oreo breakfasts before I grow up!”

Healthy Homemade Oreos recipe (sugar free, gluten free, dairy free, vegan) - Healthy Dessert Recipes at Desserts with Benefits

So, mom, I’m older.  I’m twenty-four now and guess what?  I’m still waiting for that day to come…  the day my mother warned me about where I can’t eat anything and everything tooth-achingly sweet for breakfast.  I could eat frosting out of a tub for breakfast.  My body can tolerate an insane amount of sweetness at any hour of day.

Dessert for breakfast?
Dessert for lunch?
Dessert at 3am?

NO PROBLEM.

I can and will eat cookies, brownies, cake with frosting, etc. as my morning meal.  The only difference between now and then is that I eat the good kind of sweets.  I eat sweets to my heart’s content if they are good for me, like these Healthy Homemade Oreos.

Healthy Homemade Oreos recipe (sugar free, gluten free, dairy free, vegan) - Healthy Dessert Recipes at Desserts with Benefits

My Healthy Homemade Oreos aren’t like the storebought cookie sandwiches.  These are all natural, sugar free, and whole grain.  Yup, that means no artificial flavorings, no high-fructose corn syrup, and no refined white flour!

And BEE TEE DUBZ…  these are totally dunkable too.  So grab a glass of milk or almond milk or soy milk or cashew milk or whatever milk you like, and dunk dunk dunk, then bite bite bite.

Healthy Homemade Oreos recipe (sugar free, gluten free, dairy free, vegan) - Healthy Dessert Recipes at Desserts with Benefits

Healthy Homemade Oreos recipe (sugar free, gluten free, dairy free, vegan) - Healthy Dessert Recipes at Desserts with Benefits

30 Oreos

Healthy Homemade Oreos

Ingredients:

Wafers:
Filling:

Directions:

For the Wafers:
  1. Preheat your oven to 350 degrees Fahrenheit.
  2. In a small bowl, whisk together the oat flour, erythritol, cocoa powder, baking powder, and salt.
  3. In a stand mixer bowl with beater attachment, add the coconut oil, almond milk, vanilla extract, and stevia extract.  Mix on low speed until completely mixed.
  4. Dump the dry ingredients into the stand mixer and mix until completely mixed.  Cover the bowl and refrigerate for 30 minutes.
  5. Roll ⅓ of the dough in between two silicone baking sheets until ~⅛" thick.  Use a 2" circle cookie cutter to punch circles into the dough.  Peel away the dough surrounding the circle shapes, putting the dough back into the stand mixer bowl, and transfer the silicone sheet with the circles onto a cookie tray.
  6. Bake for 12 minutes.  Carefully transfer the silicone sheet onto your counter or a wire cooling rack to cool completely.  Keep re-rolling the dough and baking until all the dough is used up.
For the Filling:
  1. In a large bowl, whisk together the erythritol, water, and vanilla paste, until you get a frosting-like texture.
  2. Scoop the frosting onto half of the wafer cookies, then gently press the remaining wafer cookies on top to make sandwich cookies.  Serve and enjoy!

Notes:

**Only frost and sandwich the cookies the day you serve them.  While they last about a week in the fridge, the filling softens the cookies over time.

Be sure to follow @DessertsWithBenefits on Instagram!  If you try this recipe, make sure to snap a picture of it, tag me @DessertsWithBenefits, and hashtag #DessertsWithBenefits.  I’d love to see it and feature you on #FanFaveFridays!

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Here is the recipe’s nutrition label:

Healthy Homemade Oreos recipe (sugar free, gluten free, dairy free, vegan) - Healthy Dessert Recipes at Desserts with Benefits

Can you believe it??  Compared to the storebought version, for the SAME AMOUNT OF COOKIES, my healthy homemade version has 40 less calories and 15g less carbs with zero added sugar.  While my version may be lower in calories, which is cool and all, that doesn’t automatically mean it’s healthy.  It really comes down to the quality of ingredients.  The first two ingredients in the Oreos ingredient list are “enriched” (aka highly refined) flour and white sugar (**rolls eyes**).  Then, high fructose corn syrup makes its debut not far after.  Ugh, and they’re also made with vanillin — a FAKE vanilla flavoring.  Tsk tsk tsk (**crosses arms**).

Let’s skip the yucky stuff and make Oreos at home using wholesome whole grains, natural sweeteners, and healthier, happier ingredients.

Healthy Homemade Oreos recipe (sugar free, gluten free, dairy free, vegan) - Healthy Dessert Recipes at Desserts with Benefits

These are SO. GOOD.

I wish I ate these as a child rather than the pre-packaged, sugary storebought stuff.

Enjoy!

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– Jess

🎂🍴💕

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PS:  Can you tell me if you make this recipe?  I’d like to come over and eat half of them with you 😏

38 comments on “Healthy Homemade Oreos

  1. Hi! All I see in the ingredient list in the original Oreo’s is GMO’s, GMO’s, GMO’s (soybean, canola, cornstarch, high fructose corn syrup)…yuck! Thanks for sharing and making a healthier version 😉

  2. These look perfect! I always scrape off the cream and just eat the cookie part of oreos. I think I’ll make these and eat them all myself! 🙂

  3. I asked this a while back and never got an answer… could you please continue to include the nutritional information of your recipes? It is extremely interesting and helpful when you do. Even if the answer is no, please respond just so I don’t have to keep checking back. Thanks, I look forward to trying this recipe 🙂

    • dessertswithbenefits

      Hi April,
      Sorry if I didn’t respond! I try to include the nutrition labels in most of my recipes now but it is somewhat time-consuming checking all the labels of the ingredients, and a lot of the time different products/brands will have different nutrition labels so it may not be accurate for everyone. You can always try making your own though! I use this program, and I love it 🙂

  4. I would love to eat a bunch of these babies for breakfast!

  5. These are also dairy free?? Looks yummy!!

  6. Thank you for the reply, I understand and I appreciate the times that you do upload them! Thanks for the program as well. Have a great Easter!

  7. This was a success 😀 thanks for the healthy recipe!

  8. Can I replace the non-hydrogenated vegetable shortening with something else???

    • dessertswithbenefits

      I haven’t tried this recipe without the shortening but you can probably try coconut oil instead! Hope you like the recipe 🙂

  9. Soooo glad to have found this! I’ve recently cut out sugar and preservatives from my diet so I’m trying to find homemade variants of my favourite junk and this looks amazing! I might try substituting the sweetener with honey, but I’m not sure how well that’ll work out.

    • dessertswithbenefits

      Hi Remy, so glad to hear you cut out refined sugars too. I feel so much better without white sugar, no sugar rushes/crashes and no headaches 🙂
      I haven’t made these with honey instead of the erythritol because the liquid sweetener will disrupt the dry:wet ratio. One cup might be too much to replace.

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  11. Do you think you could use coconut oil instead of the shortening?

  12. There is a SPECIAL cocoa for making Oreos and Chocolate Wafers its called BLACK ONYX Cocoa

  13. I tried this recipe today (minus filling!) I used palm shortening and a homemade egg replacer (whole new mom) and it was pretty successful. I found the cookies to be a bit softer than I would have liked but it could have been due to the egg replacer change. I did weigh all of the ingredients. For the filling, I used the recipe from smitten kitchen. The Swerve powdered sweetener I used did give a pronounced cooling taste, but the texture was really good. My family loved the cookies, so I’m calling this a success. Tomorrow I’ll be using some of the cookies for a cookies and cream milkshake with frozen bananas. Yum. 🙂 Thanks for the recipe! Out of curiosity, have you personally tried this with an egg instead of starch? Were the results good? Thanks!

    • dessertswithbenefits

      April-
      I’m glad you thought the cookies were a success! I’m sorry the cookies weren’t crunchy, maybe I’ll try the recipe again and see if I can fix that.
      And that milkshake sounds AMAAAAZING. I used plenty of my own Oreos in my milkshakes… delicious.
      I haven’t tried this recipe using an egg but I definitely want to try that out. I think I’ll use two egg whites instead of one egg though, because I think the lack of fat from the yolk might make the cookies more crunchy 🙂
      -Jess

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  15. I would love to make these for my 6 yr old daughter, but we still allow sugar in her diet. Out of curiosity (since I am not good with the science behind cooking), would you say it would be okay to substitute regular organic sugar for the dry sweetener, or should i try powdered sugar, since it is a dryer form?

    Second, can I switch out the rice protein powder for hemp protein powder?

    And third, we are avoiding oats – do you have a good substitute for the oat flour?

    Thank you so much for any help you can give!

    • Jenn-
      Yup, regular organic sugar will work just fine. I wouldn’t recommend powdered sugar because the dough might get runny.
      As for the protein powder, I’m not sure… I’ve never used hemp protein powder before. You can give it a shot though 🙂
      Oat flour is a pretty unique ingredient, but you can try substituting it with more brown rice flour or some sorghum flour.
      Good luck! I hope these substitutions work out 🙂
      -Jess

  16. These are absolutely delicious:) I used coconut oil instead of shortening in cookies dough itself and in the filling and it’s ok. I haven’t eaten cookies with filling for ages, thank you for this recipe!

    • Irina-
      YAY I’m so glad you liked the Oreos! The reason I used the shortening in the cookies was to add a lighter/crispier texture, coconut oil tends to add moisture and chewiness. However, I’m intrigued and kinda wanna try coconut oil in these now 🙂
      -Jess

  17. Jessica, i just don’t have it, so there was no other option)) anyway i’ll definitely make them again! Just another time i’ll use 2 egg whites instead of 1 whole egg

  18. Is there a mistake with the following:

    7. Refrigerate for 20 minutes.

    11. Shape dough into a disc, wrap in plastic wrap and refrigerate for 30 minutes.

    • Jules-
      Sorry for the confusion, but the recipe actually requires refrigeration twice. The first refrigeration helps the cookie dough firm up before rolling out. The second refrigeration helps the cookies to be cut out easily.
      I hope you get to try out the recipe! 🙂
      -Jess

  19. Thanks Jessica! It was confusing to understand as it says to refrigerate after baking.

  20. Made these! so yummy!

  21. Hi do you think there is any way to make the dough in the cookies with less oil? I have to eat very low amounts of fats cause of digestive issues
    btw just finished off your gluten free graham cracker recipe and they were awesome!

    • Katie-
      I haven’t tried reducing the shortening in this recipe so I can’t be sure of any substitutions, but I suppose you can try 1/4 cup more applesauce? I hope this works for you! 😀
      -Jess
      PS: YAY I’m so glad you liked the graham crackers!!

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  23. Hello! I kept seeing in the comments about shortening, however, the recipe calls for coconut oil and not shortening. Perhaps you changed the recipe? 🙂 I cannot wait to try this once this has been clarified!

  24. Hi. With all due respect how is erythritol healthy!

    • It is all natural (I use organic non GMO erythritol), has 48 calories per CUP (vs. sugar which has 768 calories per cup), is safe for diabetics (unlike sugar), and has a low glycemic index so it won’t spike blood sugar levels. Feel free to sub it if you don’t like it.

  25. Can I freeze them?

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