Healthy Oreos

By chocolate covered katie

(makes 20-24 sandwich cookies, depending on the size of your circle cutter)


  • 3/4 cup Bob’s Redmill  gluten-free all-purpose flour, Coconut flour or Almond flour
  • 1/4 cup plus 2 tbsp dutch cocoa powder (30g) (regular cocoa is fine; they just won’t taste as authentic)
  • 1/4 cup plus 2 tbsp xylitol
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 1 tsp pure vanilla extract
  • 1/4 cup coconut oil (44g)
  • 3 tbsp  coconut milk of choice (45g)
  • 2 tbsp raw honey
  • Use a binding flour if needed like Arrowroot, Tapioca or Buckwheat


  • Start with 4 packets of stevia increase if needed
  • 1/2 tsp pure vanilla extract
  • 1/4 cup coconut butter
  • Combine first 5 ingredients, and stir very well. In a separate bowl, combine all liquid ingredients for the cookies. Mix wet into dry to form a dough, then refrigerate 30 minutes before baking. Preheat oven to 300 degrees F. Put dough in a plastic bag, and smush into one big ball. Remove from bag, roll into a thin dough, and cut flat circles using a circle cutter or a circle-shaped lid. Bake on a greased cookie tray for 10 minutes; they’ll still look a little underdone when they come out of the oven, but that’s ok. Important: allow to cool 10 minutes before removing from the tray.

To make the filling, mix all filling ingredients in a small food processor (or patiently, with a fork). (If using coconut butter, make sure it is melted.) Put about a scant teaspoon-full (3g) on half of the cookie discs, then top each with remaining cookie discs and fridge so filling firms up. Store in the fridge so the filling stays hard.