Paleo Oreo Cookie (aip, egg-free)

by Sara Lilian



I am pretty proud of this little Paleo Oreo Cookie recipe. I feel like some serious magic happened in my kitchen for me to be able to create another egg-free, grain-free, starch-free cookie that actually tastes good! Now, it is not an overly sweet or sugary cookie, it’s more like a nice crunchy chocolaty snack with a soft cream filling that can be sweetened to your liking. It has only taken me 5 days and 20+ hours to test, re-test, test again, photograph, edit photos, and put together this blog post featuring this cookie recipe. Coming up with new recipes is a true labor of love. And I do love when magic happens in my kitchen, and it’s fun to share that magic here on my website. ♥

AIP Cookies” is one of the top google searches that lands people on my website, so I felt it only right to create another Auto-Immune Paleo friendly cookie. And let me tell ya, this cookie is just as fabulous with AIP-friendly carob as it is with cacao. If you like a real “crunchy” cookie go with the carob, as it really gives this Oreo an extra nice “crunch factor”. I made this cookie 12 different ways, with cacao, with carob, with maple syrup, with honey, with coconut oil, with palm shortening, with goat milk butter, with peppermint extract, with orange zest (quite nice!) with granulated sweetener (granulated maple sugar did not work in the cookie base, liquid sweetener in the cookie is required!), with 4 different variations of cream filling, and so on. So ya, we have had Oreo cookies coming out our eyeballs at my house this past week!

The version I like best is with goat butter + cacao powder, the butter based cookies literally melt in your mouth, but in (brackets) are the options you can also use if the main ingredients don’t agree with you. And honestly the carob version is quite awesome too, my hubby actually preferred the carob version with orange zest. The palm shortening is my 2nd choice for fat, and it makes for a stickier dough, so you may need to chill the mixed dough for 30 minutes or so before forming the cookies. And if you try these cookies, I would love to hear what you think of them. I just ask that you promise me you will not disturb or touch the cooked cookies until they fully cool. Thank you!!

Paleo Oreo Cookie

Servings: 30 individual cookies or 15 sandwich cookies

Prep time: 20 min
Cook time: 10 min


1/4 cup maple syrup (or honey)

1/2 teaspoon vanilla extract

1/4 cup coconut flour (I highly recommend this brand)

6 Tablespoons cold goat milk butter (sustainable palm shortening certified by ProForest or coconut oil*)
tiny pinch sea salt

1/4 cup cacao powder (roasted carob powder or cocoa powder)

optional flavorings: zest from 1 organic orange, or 1/2 teaspoon peppermint extract

1 batch of cream filling (see below)

*Notes for AIP: Use carob (omit cacao), use palm shortening or coconut oil in the cookie and icing (no goat milk butter), omit vanilla, and you can use orange zest if you’d like.


Note: If you tolerate butter (I use goat milk butter) then I highly recommend using in the base of these cookies, as it really does make an awesome buttery chocolate cookie, that almost melts in your mouth. Feel free to use palm shortening or coconut oil for a vegan version. Palm shortening makes the most crunchy firm chocolate cookie which also pairs nicely with the soft cream filling.

Preheat oven to 325*F.

Mix all ingredients together in a bowl. It will take a few minutes to stir it all together. The dough will form what feels like a thick chocolate frosting.

Line a baking sheet with a sheet of parchment paper.

Form small balls of cookie dough, about 1 teaspoon in size each, so really quite small. I gently roll the balls with my hands, set each cookie dough ball on the parchment paper, and then use the heel/palm of my hand to gently flatten and spread the cookie out. You will need to flatten the cookies before baking.

Note: If your dough is too sticky for rolling, set the bowl of dough in the fridge for 20 to 30 minutes to firm up, and then roll out each cookie after chilling. Or you can add a tiny bit more coconut flour if it is still too sticky. I found using palm shortening made the “stickiest” dough, but it also makes a nice firm crisp cookie once it bakes.

Bake cookies for 8 to 10 minutes at 325*F. (10 minutes is the prefect bake time for my oven)

EXTREMELY IMPORTANT: After cookies are done baking DO NOT TOUCH THEM until fully COOL. Very gently remove cookie sheet from the oven, set somewhere safe where it won’t be bumped, and let the cookies cool for an hour. They will fall apart if handled before fully cool, but they hold together really well after cooling. Option: After they cool for the first 15 minutes I like to slide the entire cookie sheet into my refrigerator to speed up the cooling process.

Follow directions below to make your own cream filling & enjoy. Cookies best stored in the fridge for up to 1 week, and stored in the freezer for long term storage. But we eat them so fast around here that I have never had to worry about storing them long term.

*Notes for using Coconut Oil: Coconut oil will “work” in these cookies, but goat milk butter and palm shortening are the easiest to work with in this recipe. If using coconut oil you will need to gently melt/soften it to be able to mix in into these cookies properly. If you get the oil too hot and “melty” you may need to put the cookie dough in the fridge for 20 to 30 minutes to firm up before rolling the cookies out. If the coconut oil dough gets too firm after chilling, let it sit on the counter 15 minutes and then make the cookies.

Cream Filling Recipe

You can use ANY of your favorite frosting recipes to fill these Oreo Cookies. You can use a vegan cashew cream frosting, a honey sweetened goat cheese icing, a macadamia “cream cheese” frosting, any “buttercream frosting” that you like! You can even use a mix of 1/2 coconut oil and 1/2 coconut butter which “works” but will be a bit trickier to work with since these coconut ingredients will need to be heated a bit to soften and properly mix together.

1/2 teaspoon vanilla extract

1/4 cup maple sugar, powdered! or “creamed honey” (any powdered sweetener; or 2 to 4 Tablespoons of maple syrup, honey; or a little stevia)

1/2 cup goat milk butter OR sustainable palm shortening certified by ProForest (or any creamy ingredient – see above)

I powder my maple sugar crystals in a coffee grinder for a few seconds to “powder” them. Or you can use a liquid sweetener like maple syrup or honey, I just prefer the texture of the icing I get from adding a powdered sweetener vs. a liquid one. But a liquid sweetener works just fine too.

I recommend using an immersion blender to whip the icing ingredients together in a bowl, as this will make an extra creamy whipped frosting. If using goat milk butter as the base it will work best to use powdered maple sugar or creamed honey and an immersion blender to whip the sweetener in. If you don’t have an immersion blender, just do your best with extra elbow grease.

I like to spoon the icing into a piping bag (or a ziplock bag with the corner snipped off) for a more professional look, vs. icing everywhere kinda look. (both taste equally delicious)

Spread a little icing onto 15 of the cookies, then apply a 2nd cookie to cover the icing, and “sandwich” it in.

Oreo cookies are best stored chilled to keep the icing more firm.

Recipe makes 15 Oreo Cookies or 30 single cookies. Estimated Nutrition Data below per Paleo Oreo Cookie, (based on 15 servings/cookies), using goat milk butter in the cookie and icing, maple syrup in the cookie, and maple sugar in the icing.

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