Gluten Free & Keto Oreo Cookies

Why You’ll Love This Recipe

I like this recipe because it satisfies my Oreo cravings without the sugar. I also love that the cookies turn out properly crisp, which makes them feel authentic. The vanilla cream filling is rich and smooth, and I can adjust the sweetness to my taste. Plus, they’re surprisingly easy to make and store well, so I can enjoy them all week.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

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

Directions

1. I whisk almond flour, cocoa powders, xanthan gum, salt, baking soda, and espresso powder in a bowl.

2. In another bowl, I cream butter with an electric mixer for 1–2 minutes. I add erythritol and beat for 3–5 minutes until fluffy.

3. I mix in the egg until just incorporated, then slowly add the flour mixture in two parts.

4. I wrap the dough in plastic wrap and refrigerate it for at least 1 hour.

5. I preheat my oven to 350°F (180°C) and line a tray with parchment paper.

6. I roll the dough between parchment sheets until thin and cut circles about 1 3/4 inches wide.

7. I place the cutouts on the baking sheet, freeze for 15 minutes, then bake for 8–12 minutes. I let them cool completely, since they crisp up as they rest.

8. For the filling, I cream butter and coconut oil together. I add vanilla and salt, then gradually mix in powdered sweetener until fluffy.

9. I spread or pipe filling on one cookie and sandwich another on top. I chill them so the cream sets.

Servings and Timing

This recipe makes about 24 sandwich cookies. The prep time is 20 minutes, the bake time is 15 minutes, and the total time is about 35 minutes (plus chilling).

Variations

Sometimes I add a bit of peppermint extract to the filling for a mint Oreo version. I also like making a peanut butter filling by swapping half the butter for peanut butter. For special occasions, I dip the cookies halfway in melted sugar-free chocolate.

Storage/Reheating

I store unfilled cookies at room temperature in an airtight container for up to a week. Once filled, I refrigerate them for up to 3 days. I also freeze the unbaked dough for up to 3 months and bake straight from frozen, just adding a couple extra minutes.

FAQs

What makes these cookies crisp?

The combination of almond flour, cocoa, and erythritol helps create a crunchy texture when fully cooled.

Can I skip the black cocoa powder?

Yes, I just use more regular cocoa if I don’t have black cocoa.

Why do I freeze the cookies before baking?

Chilling the dough helps them keep their shape and ensures a crisp texture.

Can I use another sweetener?

Yes, powdered monkfruit or another powdered keto sweetener works well.

Do I need xanthan gum?

Yes, it helps bind the dough, but I can replace it with psyllium husk if needed.

Can I make them dairy-free?

Yes, I use dairy-free butter and coconut oil for both the dough and filling.

Why are my cookies soft instead of crisp?

They need to cool completely to crisp up. Sugar alcohols take time to firm.

How thin should I roll the dough?

I roll it thin, about 1/8 inch, so the cookies bake up crunchy.

Can I flavor the cream differently?

Yes, I’ve tried lemon, almond, and peppermint extracts in the filling.

How many carbs are in each cookie?

Each cookie has about 1g net carb.

Conclusion

I love making these gluten-free and keto Oreo cookies because they’re nostalgic, delicious, and guilt-free. The crisp chocolate cookies and creamy filling make them just like the originals, but keto-friendly. They’re perfect when I want a classic treat that fits my low-carb lifestyle.