Organic Chocolate Cream Sandwich Cookies (Clean Oreos)
Commercial Oreos contain artificial vanilla, high fructose corn syrup, and processed palm oil - ingredients linked to inflammation and blood sugar spikes. This DIY version uses organic coconut sugar, real vanilla, and unrefined coconut oil to create crispy chocolate sandwich cookies with clean cream filling that tastes even better than the original.
Based on: Oreo Cookies
· Makes approximately 45 servings (135 individual cookies or 68 sandwich cookies)
· Serving: 34g (3 cookies) - matching original Oreo serving
Why This Recipe is Seed Oil Free
Commercial Oreo Cookies from Oreo (Nabisco) 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.
Creates smooth, sweet cream filling that matches original texture without corn-derived ingredients
Baking soda
5g (1 teaspoon) · Bob's Red Mill Baking Soda
Provides gentle leavening for proper cookie texture and helps develop deeper chocolate color
Sea salt
3g (1/2 teaspoon) · Redmond Real Salt
Enhances chocolate flavor and balances sweetness naturally, unlike refined table salt
Instructions
Step 1. Preheat oven to 325°F (163°C) and line 3 large baking sheets with parchment paper. In a large mixing bowl, whisk together 240g flour, 75g cocoa powder, 5g baking soda, and 3g sea salt for 1-2 minutes until completely uniform - cocoa tends to clump, so thorough mixing is crucial for even color and flavor distribution.
Step 2. In a separate bowl, cream 100g solid coconut oil (it should be soft but not melted - about room temperature consistency) with 200g coconut sugar using an electric mixer for 3-4 minutes until light and fluffy. The coconut oil may look slightly grainy at first, but keep mixing - the friction will warm and smooth it. Add 1 teaspoon vanilla extract and mix for 30 seconds more until fragrant.
Step 3. Gradually add the flour mixture to the coconut oil mixture, mixing on low speed until a cohesive dough forms - don't overmix or cookies will be tough. The dough should hold together when squeezed but not be sticky. If too dry, add 1 tablespoon melted coconut oil; if too wet, add 1 tablespoon flour.
Step 4. Roll dough between two sheets of parchment paper to exactly 1/8 inch thickness (3mm) - this is critical for achieving the right crispy texture. Chill rolled dough for 15 minutes to firm up. Using a 2-inch round cookie cutter, cut cookies and place 1 inch apart on prepared baking sheets. Re-roll scraps once only to prevent tough cookies.
Step 5. Bake cookies for 12-15 minutes, rotating pans halfway through, until edges are firm and centers spring back lightly when touched - they won't look dramatically different when done due to the dark color. Cool completely on baking sheets for 10 minutes, then transfer to wire racks. Cookies must be completely cool before filling or the cream will melt.
Step 6. For cream filling: Soften remaining 70g coconut oil to spreadable consistency (not melted - about the texture of butter left out for 30 minutes). Using an electric mixer, beat softened coconut oil with 240g powdered sugar and 1 teaspoon vanilla for 4-5 minutes until light, fluffy, and completely smooth. The mixture should hold peaks when beaters are lifted.
Step 7. Assembly: Match cookies in similar-sized pairs. Using a piping bag or small spoon, place 1 tablespoon (about 8g) of cream filling in center of one cookie. Top with matching cookie and gently press until filling spreads to edges but doesn't overflow. Slight twisting motion helps distribute filling evenly.
Step 8. Final curing: Let assembled cookies rest at room temperature for 2-3 hours before serving - this allows flavors to meld and filling to set properly. Store in airtight container at room temperature. Use within 5 days for optimal texture, or refrigerate for up to 2 weeks (bring to room temperature before serving for best texture).
Storage
Store in airtight container at room temperature for 5 days, or refrigerate for up to 2 weeks. Cookies may soften slightly during storage, which actually improves flavor melding. Avoid freezing as it compromises the cream filling texture.
Cost Comparison
Cost per serving (homemade)$0.31
Cost per serving (store-bought)$0.43
Savings28%
While upfront ingredient costs are higher, bulk purchasing creates long-term savings. Most ingredients make multiple batches, reducing cost per serving significantly over time. The 28% savings plus elimination of artificial additives makes this worthwhile.