Easy Homemade Oreos
These homemade Oreo sandwich cookies are crisp, chocolatey, and filled with the sweetest creamy center, just like the classic you grew up loving. The cookie base is egg-free, sweetened with maple syrup, and an easy homemade version of a store-bought favorite. They’re perfect for lunchboxes, after-school snacks, or a fun weekend baking project with the kids.
Servings: 25 cookie sandwiches
Ingredients
Chocolate Cookies
- 1 ¼ cups all purpose flour
- ⅓ cup Dutch-processed cocoa powder see notes on cocoa powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter melted and cooled
- ⅓ cup maple syrup
- 1 tsp vanilla extract
Cream Filling
- 6 tbps unsalted butter softenend to room temperature
- 1 cup powdered sugar adjust to taste and desired thickness
- ½ tsp vanilla extract
- ⅛ tsp salt
Instructions
- In a bowl, whisk together the all-purpose flour, Dutch cocoa powder, salt, and baking soda until well combined.
- In another bowl, combine the melted and cooled butter, maple syrup, and vanilla extract. Whisk until smooth.
- Pour the wet ingredients into the dry ingredients and stir until a soft dough forms. Wrap the dough in plastic wrap and refrigerate it for 30 to 45 minutes (or place it in the freezer for 15 minutes for faster chilling).
- Preheat the oven to 325°F (163°C). Once chilled, unwrap the dough and divide it in half. Between two sheets of parchment paper, roll each half to about 1/8-inch thickness.
- Use a small round cookie cutter (about 1½–2 inches) to cut out circles, peeling away excess dough between batches. (You can also transfer the dough cutouts to another sheet of parchment paper, but I find it easiest to peel away excess dough. Transfer the parchment sheets with cut cookies to baking sheets. Gather scraps, reroll, and repeat until all dough is used.
- Bake the cookies for 12–14 minutes. Let the cookies cool completely on the pan. They will be slightly soft right out of the oven and will firm up and crisp as they cool.
- While cookies cool, make the filling. Beat 6 tablespoons of softened butter on medium speed until smooth and creamy, about 2 to 3 minutes. Add the powdered sugar, vanilla, and salt until smooth and fluffy. If you prefer a thicker consistency that is a little sturdier, you can stir in a little extra powdered sugar (or cornstarch).
- Spread or pipe a small amount of filling between two cookies to assemble the sandwiches.
Notes
- For the best flavor and color, I highly recommend using Dutch-processed cocoa powder in this recipe. Dutch cocoa gives the cookies a smoother, deeper chocolate flavor and that classic dark Oreo-style color. If you only have natural cocoa powder on hand, you can use it, but the cookies may be lighter in color and slightly more bitter in flavor.
- Check on the cookies right at the 12-minute mark to see if they are set around the edges. Overbaking can make them bitter and too hard, while underbaking will leave them soft instead of crisp.
- Let the cookies cool completely. This is key! The cookies crisp up as they cool. If you try to fill them too soon, they will be soft and fragile and may break. If you try to add the filling while they're still warm, the filling will melt instead of set.
- Sift the powdered sugar before adding it to the whipped butter to ensure that there are no lumps. If you prefer a naturally sweetened cream filling, replace the powdered sugar with date powder.
Nutrition
Calories: 95kcal | Carbohydrates: 11g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 40mg | Potassium: 30mg | Fiber: 0.5g | Sugar: 6g | Vitamin A: 168IU | Calcium: 8mg | Iron: 0.4mg
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