I have a delightful treat to share today: a batch of homemade “Oreo” style cookies that are simple to make and satisfyingly delicious.
After spotting a recipe on social media, I adapted it to suit my tastes and tested a few variations. The original creator, Bianca from WholeFood Simply, kindly agreed to me using her idea as the base for this version.
This recipe is straightforward and wholesome. With a few simple ingredients—dates, macadamia nuts, raw cacao and a little coconut—you can make chocolate cookies that are gluten free, dairy free and vegan friendly. To boost the chocolate flavor, I increased the raw cacao slightly and added a light coconut cream filling to sandwich between the cookies.
These cookies capture the familiar sandwich-cookie vibe without refined flour or dairy, relying on whole ingredients to create a chewy, chocolatey bite. They are perfect for anyone looking for a cleaner treat that still feels indulgent.
Whether you prefer the classic Oreos or you’re simply curious about a healthier alternative, these cookies are worth trying. They keep well in the fridge and make a lovely snack or dessert to share with friends and family.
Enjoy a walk outside if the weather is pleasant, or cozy up at home with a cup of tea or a glass of red while the cookies cool. Wishing you a lovely weekend and happy baking!
HOMEMADE OREO COOKIES RECIPE
Gluten free, dairy free and vegan friendly
Adapted from WholeFood Simply. The original cookie recipe inspired this version.
Makes about 24 cookies
Ingredients:
- 2 cups raw macadamia nuts
- 2 cups pitted Medjool dates (about 16)
- 3 tablespoons raw cacao powder
- 1–2 tablespoons coconut oil
- 2 tablespoons coconut flour
For the coconut “cream” filling:
- 1 can (270 ml) coconut cream, chilled overnight
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract or vanilla paste
Instructions:
- Preheat the oven to 180°C and line a baking tray with parchment paper.
- In a food processor, combine the macadamia nuts, dates, cacao powder, coconut oil and coconut flour. Process for 1–2 minutes until the mixture comes together into a sticky, chocolatey dough.
- Pinch off portions roughly the size of a golf ball, roll into balls, and place them on the prepared tray. Flatten each ball slightly with your fingers.
- Bake for 10–12 minutes, turning the tray halfway through to ensure even baking. Allow the cookies to rest on the tray for 5 minutes before transferring to a wire rack to cool completely.
- For the filling, scoop the solidified cream from the chilled can of coconut cream. Whip the solids with the maple syrup and vanilla using a hand mixer for 1–2 minutes until light and fluffy. Spread a spoonful of the coconut cream between two cooled cookies to make sandwiches and serve.
