Homemade Oreos

So clearly, if you know me or you’ve read my food philosophy in the Ingredients section, you are fully aware that I don’t do bullshit fake food (except the occasional Red Vines and Twizzlers…annnnnnnd maybe a box or two of Girl Scout cookies when they’re out, everyone has to draw their line in the sand somewhere). So the fact that I really like double-stuffed Oreos (regular Oreos need not apply here, I mean why even bother??) has always been somewhat of a conundrum for me. Which is why I was forced to come up with a suitable, less toxic alternative.

These aren’t an exact match…they’re better. Softer cookies, waaaaaaaaay yummier filling and zero telltale black Oreo cookie dust stuck in your chompers. The fact that they contain no shady chemicals or GMO corn syrup or funky-ass preservatives or artificial flavorings just makes them that much more devourable.

Since these cookies don’t really need to rise and cocoa masks a multitude of sins, I felt fine about playing around with the flour I used. I had this new Anti-Grain squash flour* I’d been eager to try, so I used that along with some whole-wheat flour, which worked out just smashingly. I’m not gluten-free, gluten and I get along just fine, but I know there are many out there who are, so feel free to substitute other types of flour in place of the wheat flour (rice flour, coconut flour, any of the Anti-Grain flours, etc).

Most frostings tend to call for unsalted butter, which allows you to control the salt content, but I myself prefer to use salted butter for frosting. It ensures that the end result is not overly saccharine, and adds that badass salty-sweet complexity of flavor that I so enjoy in my sweets.

So there you have it, double-stuffed Oreos, minus the shit.

*To find out more about gluten-free Anti-Grain flour, click here.

Print Recipe

Homemade Oreos

A homemade version of the legendary double-stuffed Oreo, minus all the shit. You're welcome.

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Courses

Cookies

Prep Time

45 minutes

Cook Time

12 minutes

Servings

-18 oreos MetricUS Imperial

Ingredients

• Cookies:
• 1 cup unsalted butter softened
• 1 cup sugar
• 1 egg
• 1 tsp vanilla extract
• 1 cup white whole-wheat flour
• 1 cup squash flour or regular all-purpose
• 3/4 cup unsweetened cocoa powder
• 1 1/2 tsp baking powder
• 1 tsp salt
• Filling:
• 1/2 cup salted butter softened
• 2 Tbsp cream
• 1 tsp vanilla extract
• 3 cups powdered sugar

Courses Cookies Prep Time 45 minutes Cook Time 12 minutes Servings -18 oreos MetricUS Imperial Ingredients Cookies: 1 cup unsalted butter softened 1 cup sugar 1 egg 1 tsp vanilla extract 1 cup white whole-wheat flour 1 cup squash flour or regular all-purpose 3/4 cup unsweetened cocoa powder 1 1/2 tsp baking powder 1 tsp salt Filling: 1/2 cup salted butter softened 2 Tbsp cream 1 tsp vanilla extract 3 cups powdered sugar

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Instructions

1. Cookies:
2. With a mixer, cream butter and sugar, then add egg and vanilla and continue mixing until fully incorporated.
3. In a separate bowl, whisk together the flour, cocoa powder, baking powder and salt.
4. Add flour mixture to butter mixture and mix fully.
5. Divide the dough into two balls, placing each ball on a large piece of wax paper.
6. Roll out each ball into a flat disk anywhere from about 1/8" to 1/4" thick, and cover each disk with another sheet of wax paper.
7. Refrigerate the dough disks for at least an hour.
8. When you're ready to bake, preheat oven to 350 degrees.
9. Place your disks on a work surface and remove the top layer of wax paper.
10. Use a small round cookie-cutter to cut out each cookie, and place each cookie on a cookie sheet topped with parchment paper or a silpat liner.
11. Bake 10-12 minutes, then remove from oven and cool completely before frosting.
12. Filling:
13. With a mixer, cream butter, cream and vanilla together.
14. Add powdered sugar and beat until fully incorporated.
15. Use a small butter knife or spatula to spread filling on the cooled cookies, then top each frosted cookie with another cookie.
16. Behold, the homemade double-stuffed Oreo!