Just like the original, expect from these keto oreo cookies a scrumptious vanilla cream sandwiched between two (properly crisp!) dark chocolate cookies… but at just 1g net carb a pop!
Gluten Free & Keto Oreo Cookies
Nice ‘N Crisp!
Let’s face it, who doesn’t love separating these classic sandwich cookies and dunking them in milk?! There’s a reason classic become classics, and oreos are a prime example.
And for real, not much (if at all) is lost in this gluten free and keto version. If anything, you’re gaining freshness and flavor and losing all the processed junk.
Plus, think 1g net carbs a pop! And feel free to think of the vanilla cream filling as a mini fat bomb; i.e. these cookies are an ideal keto macro situation!
p.s. the base recipe for the cookies is very similar to my grain free and keto thin mints. So you can always whip up a batch and add vanilla cream filling to half (i.e. Oreos) and dip the rest in peppermint chocolate (ie. thin mints). Double win!
The Deets
Creaming the butter properly with the sweeter is paramount here to build a nice structure for the cookies (think rise and crunch!). And creaming with sweetener, in case you haven’t done it before, takes a bit longer to incorporate than with good-old sugar. But don’t give up, and keep going until you’ve got the sweetener well incorporated into soft and fluffy butter.
The other indispensable thing, is that the dough be thoroughly chilled before rolling and baking. Why? The butter in the dough has to solidify once again before you can roll it out and cut it up. Think 1 to 2 hours (or overnight).
And if the dough becomes too sticky while rolling and cutting, just pop it in the freezer for a few (and a sprinkle of cocoa powder always helps too).
The Chocolate
Without fear of stating the obvious, Oreos are one dark chocolate cookie. As in actually black. Such hue (and resulting taste) is the result of partially replacing Dutch-processed cocoa with a black cocoa.
Having said that, you can always just use all regular cocoa. Simply expect a lighter hue.
For the Dutch-processed alkaline cocoa I always highly recommend Valrhona, known to be one of (if not the) best cocoas in the world.
The Flours
Oreos are traditionally a wheat cookie. To make them gluten free and keto, I found that super fine almond flour did a killer job (solo!). Add a touch of xanthan gum, and we’re golden.
In terms of brands, for the almond either Anthony’s or WellBees work great. Both are super fine grinds.
The Sweetener
Erythritol lends a very similar crunch and chew to sugar for crisp cookies, and no other low carb natural sweetener does that (xylitol takes up to a day to crunch up and will result in chewy cereal!).
My current favorite for these guys? Lakanto without a doubt. The added monk fruit means the least cooling effect (in my opinion!).
Just note that erythritol takes a while to crunch up post baking. So give your cookies ample time (think anywhere from 2-4 hours) to get nice and crisp.
Also keep in mind that, as much as I’m a fan of allulose and xylitol in general, they result in chewy rather than crisp cookies here (as it takes up to a day or two to go back to its solid state!). So no xylitol or allulose please. And in case you’re wondering about Pyure, I’m never a fan of stevia (in any shape or form) coming in contact with chocolate (a not-so-nice aftertaste). But if you’re immune to it, technically Pyure also works here.
For the vanilla cream filling, however, you can pretty much use whatever sweetener floats your boat. But it must be powdered.
So get your blender out, make sure it’s completely dry, and process your sweetener of choice until powdered. Just make sure you wait a few moments for the dust to settle before opening the blender or food processor.
Or you can always grab a bag of Lakanto powdered or Swerve confectioner’s.
And if using xylitol, make sure to be careful if you have a pup around the house, as it’s highly toxic to the little guys! 🐕
Gluten Free & Keto Oreo Cookies
Ingredients
For the keto oreo cookies
- 144 g almond flour
- 37 g cocoa powder
- 13 g black cocoa powder or simply more regular cocoa
- 3/4 teaspoon kosher salt
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon baking soda
- 1/4 teaspoon espresso powder or instant coffee (optional)
- 80 g unsalted grass-fed butter at room temperature
- 128 g erythritol
- 1 egg
For vanilla cream filling
- 56 g unsalted grass-fed butter
- 14 g coconut oil *
- 1 1/2 teaspoon vanilla extract
- pinch kosher salt
- 63-125 g powdered erythritol or powdered sweetener, to taste (we use
Instructions
- Add almond flour, cocoa powder, xanthan gum, salt, baking soda and espresso powder (optional) to a medium bowl. Whisk until thoroughly combined and set aside.
- Begin to cream butter in a large bowl with an electric mixer, 1-2 minutes. Add in sweetener and continue to beat until thoroughly mixed and much of the sweetener has dissolved (3-5 minutes).
- Add in egg, mixing until just incorporated. The mixture will appear slightly 'broken' (i.e. not thoroughly smooth).
- With your mixer on low, add in half of your flour mixture- mixing until just incorporated. Mix in the rest.
- Wrap cookie dough with cling film (saran wrap) and refrigerate for 1 hour (or overnight).
- Preheat oven to 350°F/180°C and line a baking tray with parchment paper.
- Roll out the dough between two pieces of parchment paper until nice and thin. Cutout the rounds (Oreos are roughly 1 3/4 inches in diameter).
- Transfer cutout cookies onto prepared baking tray and place in the freezer for 15 minutes prior to baking.
- Bake for 8-12 minutes. Since the cookies are dark already and you can't guide yourself by color, we suggest doing a trial with one cookie if possible. When ready, the cookies will have puffed somewhat and smell amazing (this is our best cue here), but you'll want to push the baking time to get them nice and crisp. So just keep an eye out for them.
- Allow to cool for ten minutes before transferring to a cooling rack. Allow to cool completely, as they'll continue to crunch up (because of the sugar alcohol, this may take a few hours!).
- To make the vanilla cream filling, cream butter and coconut oil (or more butter) in a medium bowl with an electric mixer. Add in vanilla extract and a pinch of salt, and mix until fully incorporated. Add powdered sweetener to taste and mix until fully incorporated and light and fluffy in texture.
- Spread or pipe vanilla cream onto a cookie and sandwich between a second one. Refrigerate until set.
- The cookies themselves keep well, stored in an airtight container at room temperature, for 5 days to a week. Once you add the filling, keep them refrigerated in an airtight container for up to 3 days. The shaped dough can be frozen for up to 3 months, and they can be baked straight from the freezer (adding 2-3 minutes more to the baking time).
Notes
Nutrition
and some food (for thought) 👁️
a newsletter about functional food to nourish, create and evolve.
(p.s. we don’t talk about fight club 🪄 )
xo! Paola
Is the cookie part of these hard (like real Oreo’s) or soft?
In my personal opinion I found they were almost hard they weren’t soft but they worked hard they were like an Aldente texture if you can use that word here I don’t know another analogy to explain the texture but al dente is the best I got they were like that they were almost 100% crunchy like you want but like it had bitch below that and once you let them sit for a couple hours and don’t touch them they crisp up like you want and then my thing is putting the icing in and sticking them in the freezer for 10 minutes and once you take them out and bite into them then they are really crispy and I mean crispy like a potato chip crispy or I should say crispy like a cookie thin or if you’ve ever had ginger thin cookies. those are really the really really thin and crispy it’s like that if you put them in the freezer after the two hours of sitting out and then putting the icing on and freezing you get really crispy cookies.
Crunchy
Can I make and assemble the and then freeze?
Made these yesterday. I like them better than regular Oreos. The mister doesn’t quite agree. Next time I’ll probably roll them out even thinner. And I will let them cool on the rack for the 3-4 hours as recommended… I was just so ready to try them. Thanks so much!
I would love to try these, however, my problem is Monk Fruit and Stevia are the only 2 sub sweeteners I can use. All the others tear my tummy up. I know I need something to make up for the volume of the sugar but do not know what I can use and Stevia is not good for anything that gets too hot, because of the aftertaste. Please, can anyone help me? I miss baked sweets so bad, I’m on a low carb diet. All of your recipes for baked sweets call for these sweeteners and believe me, I have tried them all.
Hi, so these are higher in calories that regular oreos, but lower in carbs? Is it 72 calories PER cookie? That seems like a lot.
Hi! I used powdered erythritol for the cookie dough, but now I’m thinking I was supposed to use granular erythritol for the dough and powdered erythritol for the cream filling? They are still cooling, and I have no sense of taste or smell 🙁 🙁 🙁 so I have no idea how they came out. I’m making them for my boyfriend but want to make sure I didn’t make a big mistake on the cookie part.
Thanks so much for all your wonderful recipes! My guy has given everything I’ve made from your site rave reviews!
Has anyone tried subbing the almond flour for coconut flour? My husband is allergic to almonds and other nuts.
Not a chance- totally different results from my experience. You can try sunflower seed flour.
Also, what do you use to spread the frosting? I love how you have the perfect amount of filling in the cookies. I used way too much frosting last time.
Hello! I have tried this recipe twice and plan to keep experimenting with it. Where do you recommend getting a cheap but effective cookie cutter?
Thank you!
I have a set of generic biscuit cutters and the smallest is the perfect size.
Omg what a fabulous idea! If you see this and are so inclined I ‘d so love your almond/coconut cheesecake recipe. Much thanks Kimberly!
Im a fan of oreo cookies, but ive always felt that theyre, kind of, too dark for me. Will these cookies turn into less dark-chocolatey cookies if I cut the extra 13g cocoa powder and add only 37g cocoa powder in the cookies? Will that alter the texture or baking time of the cookies?
Since the cookies are meant to be refridgerated after adding the filling anyways, do you think I may be able to get away with adding your no churn vanilla ice cream filling between the cookies, or will they turn soggy and wet?
It actually depends a lot on the actual cocoa you use, not as much the amount. But yes, you can also cut the amount (just bear in mind that you want to increase the amount of almond flour by the same amount… and I haven’t tested your ratios so I cannot guarantee).
Oreo cookies are very dark because they use black cocoa (which is ultra alkaline). Valrhona is also a very dark cocoa… mmmm, I’m actually the wrong person to ask for a lighter one. What do you have in your cupboard?
I intend to use Hershey’s cocoa powder since thats the most commonly available one here. And I’ll try using almond flour instead of the extra cocoa powder mentioned. I already have the vanilla no churn ice cream sitting in my freezer (which is SUUUPER delicious btw, so big bear hugs and thanks!) so I ll try that filling for these cookies. Wish me luck! 😀
These are awesome! My whole family loved them, even my Oreo addict that hates any kind of change!
Mmmmmmm…. I will have to make these double-stuffed. Those were my fave. I’ve made your choc chip cookies and your dark choc version of the keto ice cream. Both were awesome!
Do you think I could roll these up in a log and slice..?
(My kitchen is really small and counter space is at a premium.)
You definitely can Staci (I’ve done it!). Just keep in mind that the dough is more fragile, so they might not come out as pretty 😉 xo!
Oh my gosh!!!! This is my first time on your website and I love it! I’m a chemist by training and a wannabe baker. I love that your measurements are in mass (grams, etc) because that makes it universal! Also love the explanations about the different sweeteners and their effects on and in the recipe. I can’t wait to try them…and taste them!!!
Enjoy Donna 😉
My first time too, and I also have a hard science background and LOVE mass for ingredient quantities!
Paola, thank you so much for all these straightforward low-carb recipes – and thanks for photos that don’t look all alike, for detailed instructions on what to expect, and for an information-dense post body.
Paola,
I’m a huge fan of your site and cookbooks – own ’em all – and I just had to pop in to say thank you for this recipe. It is EVERYTHING I hoped it would be and more. You rock!
Best,
Linda
Awww thank you so much Linda for all your support! Big kiss girl!
Love your recipes, Paola! Wondered if you will be posting any using Bocha Sweet in the near future?
These were great! My wife and I had bariatric surgery a few years ago, but I still have a sweet tooth. I messed up the ingredients by
– used 1.5 cups of splenda/erythritol in the cookie part (don’t ask)
– didn’t use powdered sweetener for the cream (used splenda)
– only let it stay in the fridge for 30 min
– only let them cool for like, 10 min
and they turned out great! Next time I’ll get the sweetener right in the cookie part, but this recipe was a real win.
My first try was awful I burned them beyond belief the dark cocoa is hard to judge. I made them again yesterday and took the time to watch them and dry them before frosting. They were much better this time. Thank you for the inspiration.
I love this recipe. I roll mine out and cut them with a large flower shaped cutter and mold into muffin cups. After they bake I fill the cookie cups with almond and coconut ‘cheesecake’ filling with a few berries. They’re my keto fat bombs and absolutely delicious! Thank you!
My husband and I made these today. They’re delicious. I think they’ll be perfect with my afternoon tea. Thank you for creating and sharing this recipe!
Hi on the recipe it cuts off the amount of sweetner you use in the filling – you gave between 63 to 125 grams which is double – What amount do you use?
Thank you
Loved the way the cookies turned out but I can’t get this icing right. So I eat the cookies without. I read on a comment there is a mint variation!!? I’m gonna hunt that down now.
Yeah search for thin mints! What’s up with the icing?
Me too! Cookies re great, but my icing is crunchy/granular. I used microwave to melt butter and used the powdered erythrital. Thinking the butter was Too warm when I combined the sweetner. It is in fridge now…hoping after it firms upI can rmix it and smooth it out. Anybody have any other suggestions?
Hey!
I’m confused about your nutrition information. One net carb per pop sounds great, but with the sweetener alone being roughly 128g net carbs, how are your completed cookies 1 net carb? Am I completely missing something, or perhaps the link in sending me to the wrong sweetener? Thanks for any help you can offer!
You’re counting sugar alcohols as regular carbs! It’s common practice to substracc as you do fiber (obviously should still consume in moderation though!) xo!
I appreciate your recipes but I have to be egg free. Do you think I can sub a chia or flax egg in these cookies? Thanks.
Hi Patricia! I’m going to suggest you whip up the chocolate shortbread instead (super similar, just these don’t have eggs!) xo!! https://www.gnom-gnom.com/keto-chocolate-shortbread-cookies/
Any idea if subbing the almond flour with coconut flour would make any major changes to how these come out? Made them once with almond flour and they were amazing! But all I have on hand right now is coconut flour…
I’ve found that vicinity flour never crudos up properly… just sort of dries out so I would sub tbh
I made these today and had to change a few things:
The cookies: Cookies came out great, next time I will try to add instant coffee. I also will roll them thinner, but I only got 32 cookies out of this batch. They weren’t very thick, but to get them to make 48 they will have to be awfully thin.
The Cream:
I tried it with coconut oil at first, but it was too coconutty for my taste. I used just butter and then ended up using 1 tsp of avocado oil to thin it. It didn’t end up too oily, just right I would say. I also did about two tablespoons of powdered swerve and about 8 drops of Stevia. The flavor of the cream was much better for my taste in this combination. Looking forward to trying and tweaking again. My non-keto teenage daughter really likes them!! That’s a win!
This looks wonderful!
Quick question about the sweetener. I usually get Swerve in powdered form as I can’t stand the granulated version.
Will it be alright if the powdered version is used for the cookie dough?
Yeah def Jade!
If I use the swerve confectioners sugar in the dough as well as the filling, will it be the same amount as the granulated? In terms of the cookie dough part?
Well… I know what my next spin on your no-churn vanilla ice cream will be! Cookies & cream. Yum! Could maybe even make an ice cream pie with this cookie dough as the crust. Perhaps with your keto caramel layered over the top.
These came out with the PERFECT texture! I cant believe how actually crunchy they are. There is still just a little something they are missing l, flavor wise though compared to oreos but I cant quite put my finger on it. Maybe I could have used a higher quality of dutched cocoa ….
Oh no… so sorry … found the erythritol in the cookie recipe…
How much swerve do you add to the cookie dough. I can’t seem to see it in the recipe. Or is the sweetener only added to the cream filling??