These crumbly and delicious chocolate sandwich cookies (aka Oreos) are gluten free and dairy free for a homemade and healthy twist on the classic cookie.
I’ll be honest, these cookies will never replace my beloved Oreo but they come damn close! If you know me well, then you know my lifetime obsession with these chocolate and cream sandwich cookies. They have been my favorite cookie since I can remember.
What you need to make these chocolate sandwich cookies
These chocolate sandwich cookies were made using some of my favorite ingredients and ones you often see me use in recipes so there’s no crazy surprises here. I prepared the chocolate wafers the night before and they were just as crisp and delicious in the morning when I went to make the cream filling.
For the cookies
- gluten free baking flour (1:1)
- tapioca flour
- unsweetened cocoa powder
- granulated sweetener (I used Truvia)
- tsp salt
- vegan butter at room temperature
- egg
- almond milk
- vanilla extract
For the filling
- powdered erythritol
- powdered sugar or can use all powdered erythritol or powder sugar (I don’t love the taste of using all powdered erythritol so cutting it helps)
- almond milk
- vanilla extract
If you love these chocolate sandwich cookies, you will love these delicious recipes below!
- Roasted Strawberry Scones with Chocolate Chunks – These tender and sweet roasted strawberry scones will melt in your mouth with every bite. Loaded with chopped dark chocolate and topped with a sweet glaze. These scones are made gluten free, dairy free and refined sugar free for a sweet and simple breakfast.
Strawberry Chocolate Scones Strawberry Chocolate Scones Strawberry Chocolate Scones
- Life Changing Four Main Ingredient Chocolate Chunk Cookies – Four [main] ingredient peanut butter chocolate chunk cookies are super soft, chewy and absolutely delicious. These flourless cookies are made naturally gluten free, dairy free and they are everything you have ever dreamed of.
Chocolate Chunk Peanut Butter Cookies Chocolate Chunk Peanut Butter Cookies Chocolate Chunk Peanut Butter Cookies
- Chocolate Almond Clusters – A decadent and delicious three ingredient treat that’s refined sugar-free, gluten-free and vegan! These dark chocolate almond clusters are made using whole raw almonds, Lily’s Sugar-Free Chocolate and flaked sea salt for a quick last minute treat!
Sugar Free Dark Chocolate Almond Clusters Sugar Free Dark Chocolate Almond Clusters Sugar Free Dark Chocolate Almond Clusters
Chocolate Cookie Sandwich aka Oreos
These chocolate cookie sandwiches are made gluten free and dairy free for a healthier homemade version of the classic Oreo.
Ingredients
for the cookies
- 1 cup gluten free baking flour 1:1
- 1/2 cup tapioca flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup granulated sweetener I used Truvia
- dash salt
- 8 tbsp vegan butter
- 1 egg large room temperature
- 1 tsp vanilla extract
- 2-3 tbsp almond milk
for the filling
- 1 cup powdered erythritol
- 1 cup powdered sugar can use all powdered erythritol or powdered sugar
- 2 tbsp almond milk
- 1 tsp vanilla extract
chocolate drizzle
- 1/3 cup dairy free chocolate Lily’s
Instructions
- Preheat oven to 350 F and prepare 2 large baking sheets with parchment paper.In a large mixing bowl, stir together the dry cookie ingredients. Add in the soft butter, egg and vanilla extract and combine using a hand held mixer. Beat until the mixture starts to come together then add in the almond milk one tablespoon at a time until you reach a dough consistency. If dough is too dry, add one more tablespoon of almond milk.
- Separate the dough into two large mounds. Roll one of the mounds out between 2 pieces of parchment paper until it’s roughly 1/8 inch in thickness. Use a one inch cookie cutter (or I used the cap to a spice) to cut out cookies and place them on the prepared baking sheet. They won’t spread so you can keep them closer together. Repeat with scraps and remaining dough. Bake cookies for 8-10 minutes. Remove and let cool completely.
- Once cooled, place your filling ingredients into a mixing bowl and stir together until smooth. Transfer to a piping bag and pipe roughly 1/2 tablespoon sized into the center of half of the cookies and then sandwich with remaining cookies.
- Melt chocolate, place it in a piping bag and drizzle over cookies.
Notes
This recipe makes roughly 17-20 cookies.
If you love these cookies, be sure to leave a comment here on the blog or reach out to me on Instagram. I love hearing from you and seeing your creations!
