Man, who knew gluten free oreos were so easy to make. This recipe is super simple and tastes EXACTLY like a regular oreo! You can make several different flavours. I made vanilla (original) and mint!
CHANGE IT UP: So I used shortening for the filling because it stabilizes it a bit more. My shortening was made from palm oil which is keto friendly, however there are several shortenings out there that AREN’T keto friendly.. but good news! you can just replace it with the same amount of butter instead! 🙂
If you want to make other flavours – just replace the vanilla with 1 tsp of your desired extract or flavour.. I also added some green food colouring for the mint. That is optional!
First things first, let’s make the cookies. Place your butter, sugar substitute and vanilla into a mixing bowl. Either use a hand mixer or spatula to mix the ingredients thoroughly.
Pour in your almond flour and your scoops of cocoa powder. Continue to mix until a dough forms. If you’re having trouble getting the ingredients mixed together, start kneading the dough with your hands.
Roll out the dough between two pieces of parchment paper. Make sure your dough is roughly 1/2 inch thick.
Use a cookie cutter to cut an even number of cookies.
Bake the cookies for 10 minutes at 350°F/175°C. Take them out and let them cool.
Place your shortening, butter, heavy cream, sugar substitute and flavouring into a mixing bowl.
Use a hand mixer or spatula to mix the ingredients together until nice and fluffy.
Place a dollop of the cream onto the bottom side of one of the cookies. Take another cookie and place it on top!
Continue until the rest of the cookies and cream are used up!
This makes roughly 15 oreos!
Nutritional Information per Oreo:
NET CARBS: 1