Raw Gluten-Free Oreo Cookies

So my planner’s calendar tells me that today is National Oreo Day, so let’s all celebrate! While I loved those chocolatey little cookies when I was little, reading the ingredient list now does not make me want to revisit it. For one thing, the first ingredient is sugar. And further down the list? High fructose corn syrup. Yikes.

Luckily there’s a healthier option! One that is based on whole food ingredients and is paleo, vegan and gluten-free friendly. While these don’t taste exactly like the original (for one thing they’re raw) they are a pretty good fix for that chocolatey-creamy craving.


The filling is not the stark white sugary filling but one made of real whole foods – a creamy coconut cashew filling. I used roasted cashew butter to save time (which is why the filling is caramel coloured), but you can also use whole cashews that have been soaked for several hours and then drained well.


Since I didn’t have a round cookie cutter, I used a cap from a glass bottle I saved from Greenhouse Juice Co. in Toronto. It was the perfect Oreo size but you can use whatever round cutter you have. This batch made at least 20 sandwich cookies that I plan to share as I know I won’t be able to resist eating them!

I hope you try this recipe and let me know what you think in the comments below! Have a delicious week! I’ll see you next Sunday for another food recipe post. 🙂




Raw Gluten-Free Oreo Cookies (makes about 20 sandwich cookies)


For the cookie:

  • 1 cup gluten-free oats, ground into flour
  • 8-9 pitted Medjool dates, soaked and drained
  • 1/3 cup raw cacao powder
  • 2 tbsp. coconut oil
  • 2 tbsp. maple syrup/agave/honey
  • 1/8 tsp. Himalayan salt

For the filling:

  • 1 cup cashew butter (or soaked cashews)
  • 1/4 cup coconut butter (this is different from the oil as it has the coconut meat blended in)
  • 2 tbsp. maple syrup
  • 1 tsp. vanilla


  1. Blend all the ingredients for the cookie in a food processor.
  2. Turn out the dough onto parchment paper and roll it out to 1/4″ thickness.
  3. Using a round cookie cutter (or a large cap) cut rounds out of the rolled dough and place on a baking sheet. Reroll the scraps and cut out as many rounds as possible.
  4. Place all the cookies in the freezer to set while you make the filling.
  5. Place the ingredients for the filling in your food processor and process until smooth.
  6. Spread filling on one cookie and use another to sandwich it together pressing firmly to ensure it sticks and pop in the freezer to set. Store in an airtight container in the freezer for a week (if they last that long).
  7. You can eat them straight from the freezer or allow them to thaw in the fridge for 10-15 minutes before consuming.

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