When I was a kid, my wonderful mother would always put homemade cookies in our school lunches. They were always delicious and baked with love. And yet, I was always just a little bit jealous of the kids who had mothers that would pack them Oreos.

Now, in my adult opinion, homemade cookies are always better and I see how lucky I was as a kid. And fortunately, I have the recipe for these homemade Oreos so I can enjoy the best of both worlds!

The Ingredients

Whole Wheat Flour- You can also use all purpose flour.
Cocoa
Baking Soda
Fine Sea Salt
Butter- I have successfully substituted olive oil and melted coconut oil for the butter in the dough (first ¼ cup), but I have not tried anything besides butter in the frosting.
Maple Syrup- Honey will work as well.
Vanilla
Icing Sugar

The Method

Make dough and chill.
Slice.
Bake.
Cool and frost.

Stack of homemade Oreo-inspired cookies on a counter top.

Leftover Storage

Store leftover cookies in an airtight container at room temperature for up to 4 days, refrigerate for up to 1 week or freeze for up to 3 months.

Homemade Oreos Variations

Mint Flavor- Add ¼ teaspoon peppermint extract and 1 drop green food colouring to the filling if desired.
Peanut Butter- Use peanut butter in place of butter in the filling.
Chocolate Hazelnut- Use Nutella or a similar chocolate nut spread in place of the filling.

Hand holding up an oreo-inspired cookie.

Tips for Success

If the dough crumbles or breaks while slicing, just place the crumbled round on the baking sheet and use your fingers to press it back together. It will set with baking.
I like to flatten the cookie discs a bit with my fingers before baking to ensure they are all the same thickness, especially if it is difficult to cut thin.

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Recipe Card

Homemade Oreos

With the taste and texture of your favorite childhood cookie, this version is naturally sweetened and made with whole grains!

5 from 44 votes

Print Pin Rate

Prep Time: 10

Cook Time: 15

Chilling and Cooling: 1 30

Total Time: 2

Servings: 24 sandwiches

Calories: 70kcal

Ingredients

½ cup butter divided
¼ cup maple syrup
1 teaspoon vanilla
¾ cup whole wheat flour
½ cup cocoa
½ teaspoon baking soda
¼ teaspoon fine sea salt
½ cup icing sugar

US Customary - Metric

Instructions

In a large microwave safe bowl, melt ¼ cup of butter. Mix in maple syrup and vanilla. Add flour, cocoa, baking soda and salt and mix until well combined. Shape mixture into a 1.5 inch diameter log (about 10 inches in length) and wrap with a silicone baking sheet, wax paper or plastic wrap. Chill in the refrigerator for 1 hour and up to 3 days.
Preheat the oven to 300 °F. Line 2 cookie sheets with a silicone baking sheet or parchment paper. Unwrap chilled dough and set on a cutting board. Using a sharp knife, cut the log into thin rounds (about ¼-1/8 inch- you will get around 48-60) and place onto the prepared baking sheets.
Bake for 15 minutes then allow to cool completely on the cookie sheet.
Once the cookies are completely cool, melt the remaining ¼ cup of butter and mix in the icing sugar until smooth. Spoon or pipe the filling onto half of the cookies, then place the other cookies on top of each frosted half to make sandwiches. Refrigerate for 10 minutes to allow filling to set.

Notes

Leftovers