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!
- Whole Wheat Flour- You can also use all purpose flour.
- 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.
- Icing Sugar
- Make dough and chill.
- Cool and frost.
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.
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If you have dietary restrictions, check the packaging of specific ingredients that you use to ensure they are compliant. This recipe is:
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.
And if you liked this recipe...
...you might also like:
- Chocolate Peanut Butter Bars
- Coconut Flour Brownies
- Chocolate Zucchini Muffins
- Eatmore Bars
- Half and Half Cookies (Brookies)
- 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
- 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.