Delicious four-ingredient gluten-free Oreos made with chocolate shortbread cookies and a sweet buttercream filling. Surprisingly simple and quick to make! Keto, low-carb, gluten-free, grain-free, bulletproof.
So I have a confession to make. I am an Oreo addict. It feels so good to get that off my chest. Oreos used to be one of my favorite treats back in the day, especially with a scoop of peanut butter.
It doesn’t get much more delicious when it comes to premade desserts. I have yet to find a low-carb or even a higher carb grain-free packaged Oreo-like cookie that I feel comfortable eating. So naturally, it’s overdue that I make my own!
These super-tasty gluten-free Oreos are made using only four super simple ingredients. If you are gluten-free, which I assume you are if you’re looking at this recipe, you probably even have all of these ingredients in your pantry/fridge already!
If you are not concerned with your sugar consumption, feel free to use regular white sugar in these. I am following a low-carb way of eating, and try to reduce my sugar consumption whenever possible, to help keep my blood sugar stable. I like this pyure sweetener, which is a blend of stevia and erythritol, and I feel it works well in this recipe.
To make the chocolate cookies, you’ll simply add coconut flour, room temperature butter, cocoa powder and granulated sweetener to a bowl and mix until fully-incorporated. Roll dough into a log, and cover. The diameter of the log should be roughly the size you want the cookies to be, because they will not increase in size much as they cook.
Chill for approximately 1 hour or until dough has hardened. This will help you cut the dough into thin slices, you want them to be approximately 1/4 inch thick. Place onto a baking sheet and place in a preheated oven for approximately 8-10 minutes.
You want to watch them closely because they can burn easily as they’re quite thin. They will be really soft when you pull them out of the oven, so I recommend letting them cool fully before you handle them.
To make the buttercream filling, you’ll only need three ingredients; room temperature butter, powdered erythritol or a stevia/erythritol blend and vanilla extract. You could also use vanilla bean powder if you like.
If all you have is granulated sweetener, you can pulse it in a blender or a coffee grinder to make it powdered. I don’t have access to powdered sweetener in my grocery store, so I buy the granulated stuff and make it powdered myself.
These gluten-free Oreos are so incredible that I definitely see myself making them again in the near future. They do not taste exactly as a regular Oreo would, but they are by far the closest I’ve gotten to replicating them. If you enjoyed this recipe, please leave a comment below and let me know what you think. I think you’ll love them!
If you enjoyed this recipe, you may also like my chewy double chocolate peppermint cookies.
Gluten-Free Oreos (Grain-Free, Low-Carb, Keto, Bulletproof)
- 1/4 cup butter room temperature
- 1/4 cup coconut flour sifted, or clumps removed
- 1.5 tablespoons sweetener I love this pyure stevia blend
- 2 tablespoons cocoa powder
- 3 tablespoons butter room temperature
- 1/2 teaspoon vanilla extract or 1/4 teaspoon vanilla bean powder
- 2 tablespoons powdered sweetener pulse the granulated kind in a blender if you can't find powdered
- To make cookies: Mix room temperature butter with coconut flour, sweetener and cocoa powder together in a bowl.
- Roll dough out into a log approximately the diameter of the cookie you want and chill in the fridge for 1 hour. This will help the dough to be easier to cut.
- Preheat oven to 350F.
- Remove from fridge and cut into slices approximately 1/4 inch thick. The diameter of my dough was approximately 1.5 inches, and my dough made 18 chocolate cookies, or 9 Oreos. Place onto a baking sheet and cook 8-10 minutes. Watch closely that they do not burn.
- To make the filling: Mix room temperature butter with vanilla extract and powdered sweetener. If you cannot find powdered sweetener, such as Swerve, you can make your own by pulsing it in a blender or coffee grinder.