You Won’t Believe How Easy It Is To Make Oreos at Home!

I don’t know who wouldn’t wanted a big ‘ol plate of these homemade Oreos for a gift! They’re seriously so delicious and just as addicting as the ones you buy from the store. (With the added bonus of having ingredients you can actually pronounce.)

I can’t decide what part I like better—the cookie or the filling. Both are so tasty! The cookie is full of bold chocolate flavor and the cream is over the top vanilla goodness. Good thing we don’t have to choose. Just grab a stack and a glass of milk and get eating!

Ingredients:

Chocolate Cookie:

1 1/2 cup all purpose flour

1/2 cup unsweetened dark cocoa powder

3/4 tsp salt

1/2 tsp baking powder

1/2 tsp baking soda

3/4 cup granulated sugar

1/2 cup refined coconut oil

2 Tbsp whole milk

1 egg, large

2 tsp vanilla bean paste (alternative: 2 tsp pure vanilla extract)

Vanilla Cream Filling:

1/2 cup (1 stick) unsalted butter, softened, room temperature

3 Tbsp refined coconut oil

1 1/2 cup confectioners’ sugar/powdered sugar

2 tsp vanilla bean paste

1/4 tsp fine sea salt

Directions:

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.