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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.
Course: Dessert, Snack
Cuisine: dairy free, gluten free
Keyword: chocolate, cookies, dairy free, gluten free


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


  • 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. 


This recipe makes roughly 17-20 cookies.