Gluten Free & Keto Oreo Cookies
Nice ‘N Crisp!
Let’s face it, who doesn’t love separating these classic sandwich cookies and dunking them in milk?! There’s a reason classic become classics, and oreos are a prime example.
And for real, not much (if at all) is lost in this gluten free and keto version. If anything, you’re gaining freshness and flavor and losing all the processed junk.
Plus, think 1g net carbs a pop! And feel free to think of the vanilla cream filling as a mini fat bomb; i.e. these cookies are an ideal keto macro situation!
p.s. the base recipe for the cookies is very similar to our grain free and keto thin mints. So you can always whip up a batch and add vanilla cream filling to half (i.e. Oreos) and dip the rest in peppermint chocolate (ie. thin mints). Double win!
Creaming the butter properly with the sweeter is paramount here to build a nice structure for the cookies (think rise and crunch!). And creaming with sweetener, in case you haven’t done it before, takes a bit longer to incorporate than with good-old sugar. But don’t give up, and keep going until you’ve got the sweetener well incorporated into soft and fluffy butter.
The other indispensable thing, is that the dough be thoroughly chilled before rolling and baking. Why? The butter in the dough has to solidify once again before you can roll it out and cut it up. Think 1 to 2 hours (or overnight).
And if the dough becomes too sticky while rolling and cutting, just pop it in the freezer for a few (and a sprinkle of cocoa powder always helps too).
Without fear of stating the obvious, Oreos are one dark chocolate cookie. As in actually black. Such hue (and resulting taste) is the result of partially replacing Dutch-processed cocoa with a black cocoa.
Having said that, you can always just use all regular cocoa. Simply expect a lighter hue.
For the Dutch-processed alkaline cocoa I always highly recommend Valrhona, known to be one of (if not the) best cocoas in the world.
Oreos are traditionally a wheat cookie. To make them gluten free and keto, I found that super fine almond flour did a killer job (solo!). Add a touch of xanthan gum, and we’re golden.
In terms of brands, for the almond either Anthony’s or WellBees work great. Both are super fine grinds.
Erythritol lends a very similar crunch and chew to sugar for crisp cookies, and no other low carb natural sweetener does that (xylitol takes up to a day to crunch up and will result in chewy cereal!).
My current favorite for these guys? Lakanto without a doubt. The added monk fruit means the least cooling effect (in my opinion!).
Just note that erythritol takes a while to crunch up post baking. So give your cookies ample time (think anywhere from 2-4 hours) to get nice and crisp.
Also keep in mind that, as much as I’m a fan of allulose and xylitol in general, they result in chewy rather than crisp cookies here (as it takes up to a day or two to go back to its solid state!). So no xylitol or allulose please. And in case you’re wondering about Pyure, I’m never a fan of stevia (in any shape or form) coming in contact with chocolate (a not-so-nice aftertaste). But if you’re immune to it, technically Pyure also works here.
For the vanilla cream filling, however, you can pretty much use whatever sweetener floats your boat. But it must be powdered.
So get your blender out, make sure it’s completely dry, and process your sweetener of choice until powdered. Just make sure you wait a few moments for the dust to settle before opening the blender or food processor.
Or you can always grab a bag of Lakanto powdered or Swerve confectioner’s.
And if using xylitol, make sure to be careful if you have a pup around the house, as it’s highly toxic to the little guys! ?
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
- Add almond flour, cocoa powder, xanthan gum, salt, baking soda and espresso powder (optional) to a medium bowl. Whisk until thoroughly combined and set aside.
- Begin to cream butter in a large bowl with an electric mixer, 1-2 minutes. Add in sweetener and continue to beat until thoroughly mixed and much of the sweetener has dissolved (3-5 minutes).
- Add in egg, mixing until just incorporated. The mixture will appear slightly ‘broken’ (i.e. not thoroughly smooth).
- With your mixer on low, add in half of your flour mixture- mixing until just incorporated. Mix in the rest.
- Wrap cookie dough with cling film (saran wrap) and refrigerate for 1 hour (or overnight).
- Preheat oven to 350°F/180°C and line a baking tray with parchment paper.
- Roll out the dough between two pieces of parchment paper until nice and thin. Cutout the rounds (Oreos are roughly 1 3/4 inches in diameter).
- Transfer cutout cookies onto prepared baking tray and place in the freezer for 15 minutes prior to baking.
- Bake for 8-12 minutes. Since the cookies are dark already and you can’t guide yourself by color, we suggest doing a trial with one cookie if possible. When ready, the cookies will have puffed somewhat and smell amazing (this is our best cue here), but you’ll want to push the baking time to get them nice and crisp. So just keep an eye out for them.
- Allow to cool for ten minutes before transferring to a cooling rack. Allow to cool completely, as they’ll continue to crunch up (because of the sugar alcohol, this may take a few hours!).
- To make the vanilla cream filling, cream butter and coconut oil (or more butter) in a medium bowl with an electric mixer. Add in vanilla extract and a pinch of salt, and mix until fully incorporated. Add powdered sweetener to taste and mix until fully incorporated and light and fluffy in texture.
- Spread or pipe vanilla cream onto a cookie and sandwich between a second one. Refrigerate until set.
- The cookies themselves keep well, stored in an airtight container at room temperature, for 5 days to a week. Once you add the filling, keep them refrigerated in an airtight container for up to 3 days. The shaped dough can be frozen for up to 3 months, and they can be baked straight from the freezer (adding 2-3 minutes more to the baking time).
*Adding coconut oil to the vanilla cream improves the texture quite a bit. It also adds very little taste, but you can always use refined coconut oil (tasteless) or simply add more butter.
Please note that nutrition facts were estimated per keto oreo cookie. We found the recipe to yield 24 sandwich cookies (i.e. 4 dozen single cookies).