Keto Oreo Cookies are made with a chocolate coconut flour cookie and thick icing. These cookies are easy to make and are keto, Paleo-friendly, and gluten-free.
After I made the Keto Peanut Butter Pie, I was inspired by the chocolate coconut flour pie crust to try making some Keto Oreo Cookies. I made a few tweaks to the pie crust recipe, and it turned into a great cookie recipe.
It doesn’t taste exactly like an Oreo cookie, but it’s a fun homemade version that meets that craving for an Oreo. I found these cookies taste best when they are kept stored in the fridge. That way, the keto oreos stays crisp and doesn’t soften.
This cookie dough is easy to make! You don’t need a stand mixer. Simply mix everything in a bowl until it forms a dough and then roll it out and cut into cookies.
Most homemade Oreo cookie recipes used buttercream icing. Still, I wanted it to be more authentic, so I used only powdered erythritol and coconut milk to make it a thick icing. Plus, it’s easier to make than buttercream.
Keto Oreos FAQ
How can I make this paleo-friendly?
You can easily make these cookies paleo-friendly by using organic cane sugar, coconut palm sugar, raw honey, etc, instead of erythritol. Use organic powdered sugar for the icing.
My cookie dough is too soft.
If you find your keto oreos dough is too soft, place it in the refrigerator for 15 minutes to firm up and then roll it out. You can also add small amounts of coconut flour (½ tbsp of coconut flour at a time) to the dough to make it stiffer. The dough should be easy to roll with a rolling pin. The stiffer you make the dough with extra coconut flour, the more brittle the dough can become.
How do I store these?
These keto Oreo cookies will last about 3 days if you store them in an airtight container in a cool place and about 5 days if you keep it stored in an airtight container in your refrigerator. You can also keep them stored in your freezer for up to 3 months. I prefer to keep these cookies stored in my refrigerator. I found that it keeps the coconut flour-based cookie crispy instead of soft.
Keto Oreos Recipe
Keto Oreo Cookies made with a chocolate coconut flour cookie and thick icing. These cookies are easy to make and are keto, Paleo-friendly, and gluten-free.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 30-35 minutes
- Yield: 10 sandwich cookies 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
- Diet: Gluten Free
Oreo Cookie Dough:
- 2 large eggs
- ½ cup coconut oil, liquid
- ½ cup + 2 tbsp coconut flour
- ½ cup powdered erythritol blend (I used Lakanto)
- ¼ cup unsweetened cocoa powder
- ½ tsp baking powder
- ½ tsp salt
- 1 1/2 tbsp coconut milk (I used Aroy canned coconut milk)
- ¼ cup + 3 tbsp powdered erythritol blend (I used Lakanto)
- ¼ tsp vanilla extract
- Preheat the oven to 325° F. Line a large baking sheet with parchment paper.
- In a large mixing bowl, add the eggs and whisk to combine. Then add the rest of the cookie dough ingredients and mix them into a dough. The dough shouldn’t feel sticky.
- Place the dough on a clean surface, and using a rolling pin, gently roll out the dough to about a ¼” thickness.
- Take a cookie cutter or a small glass and gently cut out 20 cookies. Two cookies will create one Oreo cookie. You might have to cut out about 10 cookies first and then combine the dough again and roll it out and then cut out the rest of the cookies. I did this 3 times. Place the unbaked cookies on a cookie sheet lined with parchment paper.
- Bake the cookies for 10 to 12 minutes until they are firm and baked through. Place the baked cookies on a cooling tray.
- While the cookies are cooling, make the icing. Place all of the icing ingredients into a small bowl and whisk to combine.
- Take one cookie and, using a spoon, spread some icing all over the center and then place a cookie overtop. Place the iced cookies in the refrigerator to firm up. This should take 5-10 minutes to firm up.
Note: If you find your cookie dough is too soft or sticky, place it in the refrigerator for 15 minutes to firm up and then roll it out. You can also add small amounts of coconut flour (½ tbsp of coconut flour at a time) to the dough to make it stiffer. The dough should be easy to roll with a rolling pin. The stiffer you make the dough with extra coconut flour, the more brittle the dough can become. If you find the dough has become too brittle, I suggest taking little dough balls and pressing the dough into the cookie shapes instead of rolling it into a cookie shape.
- Serving Size: 1 sandwich cookie
- Calories: 150
- Fat: 13.6g
- Carbohydrates: 4.7g (1.9 net carbs)
- Fiber: 2.8g
- Protein: 2.5g
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