Homemade Oreos

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Crisp chocolate wafer cookies with creamy vanilla filling—made from scratch with real ingredients and no artificial anything. These homemade Oreos taste remarkably like the iconic original, only better.

Prep Time25

Cook Time15

Chill Time30

Total Time1 10

Course: Dessert

Cuisine: American

Servings: cookie sandwiches

Author: Maryanne Cabrera

Ingredients

Chocolate Cookie:

1 ½ cup all-purpose flour (200 g)
½ cup unsweetened dark cocoa powder (45 g)
¾ teaspoon kosher salt
½ teaspoon baking powder
½ teaspoon baking soda
¾ cup granulated sugar (150 g)
½ cup refined coconut oil (113 g)
2 Tablespoon whole milk
1 large egg room temp
2 teaspoon vanilla bean paste or pure vanilla extract

Vanilla Cream Filling:

½ cup unsalted butter (113 g) softened, room temp
3 Tablespoon refined coconut oil (42 g)
1 ½ cup confectioners' sugar (170 g)
2 teaspoon vanilla bean paste or pure vanilla extract
¼ teaspoon kosher salt

Instructions

Chocolate Cookie:

In a medium bowl, whisk together flour, cocoa powder, salt, baking powder, and baking soda. Set aside.
In the bowl of a stand mixer with a paddle attachment, beat together sugar and coconut oil on medium-high speed. Beat until mixture if fluffy. Reduce speed to low and add milk, egg, and vanilla paste.
With the mixer still on low, slowly add the prepared flour mixture. Mix until just combined. Divide dough into two equal parts. Flatten the two halves and wrap tightly in plastic wrap. Chill in the refrigerator for 30-45 minutes until dough is cold and firm.
Preheat oven to 350 degrees. Line baking sheets with parchment paper and set aside.
Work with one dough at at time. On a lightly floured work surface, roll dough to 1/4”. Using a 1 3/4” round cutter, punch out cookies. Transfer to prepared baking sheet. Space cookies about 1/2” apart from each other. Bake in preheat oven for 15 minutes, rotating sheets halfway through baking. Let cookies cool in the pan for a couple minutes before transferring to a wire rack to cool completely.

Vanilla Cream Filling:

In the bowl of a stand mixer with a paddle attachment, cream together butter and coconut oil until homogenous.
Add powdered sugar and beat on medium speed until incorporated. Add vanilla paste and salt. Beat until smooth. Transfer to piping bag or use a small offset spatula to spread onto cooled chocolate cookies. Sandwich cookies together, one plain and one with filling.

Notes

Storage:

These cookies keep best in the refrigerator where they'll stay fresh for up to a week. The coconut oil in the filling solidifies when cold, giving you that satisfying snap when you bite into them. Let them sit at room temperature for 10-15 minutes before serving if you prefer them slightly softer, or enjoy them straight from the fridge for maximum crunch.

Assembled cookies may be kept at room temperature in a sealed container for up two days.

Store unfilled cookies in an airtight container at room temperature for up to a week. Add the filling just before serving for longest shelf life.

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