Clean Chocolate Sandwich Cookies (Seed Oil-Free Oreos)
Original Oreos contain inflammatory canola oil, high fructose corn syrup, artificial flavors, and soy lecithin. This clean version eliminates all problematic ingredients, replacing canola oil with grass-fed butter and coconut oil, HFCS with organic coconut sugar, and artificial flavors with real vanilla extract.
Based on: Chocolate Sandwich Cookies
· Makes approximately 30 servings (60 individual cookies, 30 sandwich pairs)
· Serving: 2 sandwich cookies (68g)
Why This Recipe is Seed Oil Free
Commercial Chocolate Sandwich Cookies from OREO often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Chocolate Sandwich Cookies may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic all-purpose flour
360g (about 3 cups) · Bob's Red Mill Organic Unbleached White Flour
Forms the structure of the chocolate wafer cookies, providing gluten network for crispy texture
Forms the base of the cream filling, providing richness and proper consistency
Instructions
Step 1. Preheat oven to 325°F (163°C). Line 2-3 large baking sheets with parchment paper. In a medium bowl, whisk together 360g organic flour, 60g cocoa powder, 3g baking soda, and 2g sea salt until no lumps remain. The cocoa powder tends to clump, so sift if necessary for even distribution.
Step 2. In a large bowl, cream 120g softened grass-fed butter with 180g coconut sugar using an electric mixer for 3-4 minutes until light and fluffy. The coconut sugar has larger crystals than white sugar, so longer creaming is essential for proper texture. Add 30g melted coconut oil (cooled slightly) and 10ml vanilla extract, mixing until fully incorporated.
Step 3. Gradually add the flour mixture to the butter mixture, mixing on low speed just until a cohesive dough forms. Don't overmix - stop as soon as no dry flour is visible. The dough will be relatively stiff and slightly crumbly, which is correct for crispy cookies.
Step 4. Divide dough in half and roll each portion between parchment paper to about 3mm (1/8 inch) thickness. Chill rolled dough for 30 minutes - this prevents spreading and ensures clean cuts. Cut into 2.5-inch circles using a cookie cutter or round glass. Re-roll scraps once for maximum yield.
Step 5. Place cookies 1 inch apart on prepared baking sheets. Bake for 12-15 minutes until edges are set and centers look dry but not over-browned. Cool on baking sheet for 5 minutes, then transfer to wire racks to cool completely - they'll crisp up as they cool.
Step 6. For filling: Beat 90g softened butter with electric mixer until fluffy (2-3 minutes). Gradually add 240g powdered sugar, beating on low initially to prevent sugar clouds, then increasing speed. Beat for 3-4 minutes until white and very fluffy. Add 5ml vanilla extract if desired for extra flavor.
Step 7. Assembly: Match cookies by size. Pipe or spread about 1 tablespoon (15g) filling on flat side of one cookie, then sandwich with another cookie, pressing gently to spread filling to edges. Don't press too hard or filling will squeeze out. Let set for 30 minutes before serving so filling firms up slightly.
Storage
Store in airtight container at room temperature for up to 1 week. For longer storage, freeze assembled cookies for up to 3 months. The natural fats may soften in warm weather - refrigerate briefly to firm up if needed.
Cost Comparison
Cost per serving (homemade)$0.29
Cost per serving (store-bought)$0.75
Savings61%
Higher upfront cost due to quality organic ingredients, but significant long-term savings. Bulk purchasing reduces cost per serving, and you control all ingredients for maximum health benefits.