Look, I grew up on Oreos. They were my go-to after-school snack, my midnight craving, and the thing I secretly dipped in peanut butter when nobody was watching (don’t judge me). But when I went grain-free, I thought I’d never get that crispy, chocolatey, creamy fix again.
Enter these Paleo Oreo-style cookies. They’re rich, crunchy, and filled with a luscious vanilla cream that makes me question why I ever bought the packaged stuff in the first place. Plus, they’re made with real, wholesome ingredients—nothing weird, nothing processed, just straight-up deliciousness.
So, let’s make cookies. Because life’s too short to live without them.
💡 Tips & Variations
- Crunchier cookies? Bake an extra 2 minutes.
- Want a peppermint twist? Add ¼ teaspoon peppermint extract to the filling.
- More chocolatey? Melt some dairy-free chocolate and drizzle on top.
- Nut-free option? Swap almond flour for sunflower seed flour.
🎉 Serving & Storage
These cookies are next-level with a glass of almond milk. They keep for about a week in an airtight container at room temp, but good luck making them last that long. You can also freeze them for up to 3 months.

Better-Than-Oreos Paleo Sandwich Cookies
- Total Time: 27 minutes
- Yield: 12 sandwich cookies 1x
- Diet: Gluten Free
Description
A grain-free, dairy-free, refined sugar-free take on the classic Oreo, with a rich chocolate cookie and creamy vanilla filling.
Ingredients
For the Chocolate Cookies:
- 1 ½ cups almond flour
- ½ cup cacao powder (not cocoa powder, we want that deep chocolate flavor!)
- ¼ cup coconut flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup coconut sugar
- ¼ cup melted coconut oil
- 1 egg (or flax egg: 1 tbsp flaxseed meal + 3 tbsp water, let sit for 5 min)
- 2 teaspoons vanilla extract
- 2 tablespoons maple syrup
For the Vanilla Filling:
- ½ cup coconut butter, softened
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 2 tablespoons coconut milk (or almond milk, for consistency)
- Pinch of salt
Instructions
1️⃣ Make the Cookies:
Preheat your oven to 325°F. Line a baking sheet with parchment paper.
2️⃣ In a bowl, whisk together almond flour, cacao powder, coconut flour, baking soda, salt, and coconut sugar.
3️⃣ In another bowl, mix melted coconut oil, egg (or flax egg), vanilla extract, and maple syrup.
4️⃣ Gradually stir the wet ingredients into the dry until a thick dough forms. If it’s crumbly, let it sit for a couple of minutes—the coconut flour will absorb moisture and help it come together.
5️⃣ Roll out the dough between two sheets of parchment paper to about ¼-inch thick. Use a small round cookie cutter (or the rim of a shot glass) to cut out circles. Place them on the prepared baking sheet.
6️⃣ Bake for 10–12 minutes, or until the cookies are firm to the touch. They’ll crisp up as they cool, so don’t overbake! Let them cool completely before filling.
🥛 Make the Creamy Filling:
7️⃣ In a bowl, mix softened coconut butter, maple syrup, vanilla, coconut milk, and salt until smooth. If it’s too thick, add a little more coconut milk, one teaspoon at a time.
8️⃣ Spread or pipe the filling onto half of the cookies, then top with the remaining cookies to make sandwiches. Press lightly.
9️⃣ Let them sit for 10 minutes for the filling to set—or stick them in the fridge for a firmer texture.
Notes
Let cookies cool completely before filling to avoid melting the cream.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American (Paleo-friendly)
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 6g
- Sodium: 45mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg