Homemade oreos are like mini cakes with a cream cheese icing center. They’re basically heaven in a cookie. Kids love them, parents can’t stop eating them… they’re totally addictive and worth making from scratch.
These cookies have no refined sugar – meaning no white sugar, and no powdered sugar. Instead, they’re sweetened with maple syrup and coconut sugar. I’ve used the simplest ingredients possible to give you and your family a cleaner, wholesome treat.
I’ve been craving these cookies for 30 years. No really. When I was a kid, my mom made these ONE time. They were the best thing I had ever tasted. I asked her to make them again, but she never did. They left such an impression on me that I’ve remembered them ever since.
I do not like to bake with artificial sugars like granulated sugar or powdered sugar. It’s not always possible, but if I can, I avoid them. Majority of homemade oreo recipes that you’ll see online use a cake box for the cookie and powdered sugar icing for the center. Sure, this will save you time. But the cookies contain a lot of over-processed ingredients and are much higher in sugar. And as a health coach, I try to limit my family’s sugar intake as much as possible.
So this recipe is still just as delicious (seriously, it is) but it uses natural sugars and the cookie base is made from scratch. And honestly, they don’t really take that much more time either than if you were to use a boxed cake.
Ingredients for Homemade Oreos
FLOUR – I used all purpose flour for this recipe.
CACAO POWDER – Cacao powder is healthier than cocoa powder. Yes, they look the same but they’re actually not. Cacao powder can be a healthier substitute for your baking recipes. It’s a source of protein, magnesium, iron, potassium, and fiber.
BUTTER – I used unsalted butter for this recipe. Keep the butter on the counter for a couple hours to help soften it. You’ll want the butter at room temperature.
SUGAR – I used coconut sugar. It’s my personal preference for use in substitute to white granulated sugar. However, you can also use brown sugar for this recipe.
BAKING EXTRAS – You’ll need baking soda, salt, milk, an egg, and vanilla extract.
ICING – The cream cheese filling uses simple ingredients including, cream cheese, unsalted butter, maple syrup, and vanilla extract.
How To Make Homemade Oreos
MIX COOKIE BATTER – Dry ingredients are mixed together in a separate bowl. In a large bowl, use an electric mixer to smooth the butter. Then add coconut sugar, followed by egg, vanilla and milk. Add the dry ingredients to the wet ingredients and mix again until just combined. You don’t want to overmix this cookie batter.
BAKE – Use a cookie scoop to make 24 balls. Bake for 12 minutes. Remove from oven. Cookies will have a dome shape to them, if you want to flatten the shape, you can gently press them with a flat wooden spoon while still warm (this is optional). Let them cool completely before the next step.
ICING – Add room temp cream cheese, unsalted butter, maple syrup, and vanilla extract to a bowl with an electric mixer. Beat until smooth and creamy. Once cookies are fully cool, spread icing onto one side of the cookie. Add another cookie on top.
How To Store
You can store these cookies in an airtight container for up to 1 week in the fridge. You can freeze these cookies for up to 2 months.
More Baking Treats
- Fast and Easy Fudgy Brownies – Make them from scratch, all in one bowl. Totally easy for beginner bakers.
- Baked French Toast Casserole – Perfect for a weekend brunch. This recipe is definitely addicting and delicious.
- No Bake Birds Nest Cookies – Another great treat to make for kids.
- In a medium bowl, add all purpose flour, cacao powder, baking soda, and salt. Whisk together.
- In a large bowl, add room temperature butter and beat with an electric mixer.
- Add in the coconut sugar and beat again.
- Add the egg, vanilla, and milk and beat again.
- Add the dry ingredients to the large bowl. Mix on low until the batter is just combined. No need to overmix. Place the dough in the fridge to chill for 30 minutes.
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Use a cookie scooper or spoon to scoop out the dough into 24 balls.
- Bake for 10-12 minutes. Remove from the oven and use a flat wooden spoon to press each cookie down gently to flatten their shape (this part is optional). Let the cookies cool completely before the next step.
- In a medium bowl, beat the cream cheese, butter, maple syrup and vanilla with an electric mixer until smooth and creamy.
- Spread the icing onto one cookie and top with another cookie. Repeat until you've made 12 cookies.
- Store cookies in the fridge in an air tight container for up to 1 week or in the freezer for up to 2 months.
The nutritional information provided is an estimate and is per serving.