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"oreo" Sandwich cookies

Adapted from:

Serving size: 2 sandwich cookies

Yield: 24 sandwich cookies

Cookie Dough:

1 cup almond flour

2 tsp. psyllium husk powder OR 2 tb coconut flour

1 ts. guar gum OR 1/2 tsp. xanthan gum

3/4 cup powdered isomalt (you can sub this for erythritol to lower the carb count, but the cookies won't turn out as crunchy or as tasty)

1/4 cup powdered erythritol or xylitol

1/2 cup dutch-processed (dark) cocoa powder

1/4 tsp baking soda (bicarb)

1/2 tsp salt

4 tb non-hydrogenated palm oil OR vegetable shortening OR butter (palm oil or vegetable shortening will give more of an "Oreo" taste)

4 tb. cream cheese or nut butter

1 large Egg (55g)

1/2 ts vanilla extract


1.5 cups powdered erythritol or xylitol

3 tb. non-hydrogenated palm oil/vegetable shortening OR butter (palm oil or vegetable shortening will give more of an "Oreo" taste)

1/2 ts. salt

2 ts vanilla

Preheat the oven to 375F/190C.

Beat the cream cheese (or nut butter) until smooth with no lumps. Slowly mix in the fat of choice.

Mix in the vanilla, powdered sweetener and cocoa powder. Finally add in the egg and mix well.

In a separate bowl, whisk or sift together to remaining dry ingredients, then gradually mix them into the wet mixture.

Wrap the dough in plastic/cling wrap and chill until soft but no longer sticky (about 30 minutes).

Once chilled, unwrap the dough and place the cling wrap flat underneath the ball of dough. Add another sheet of cling wrap on top, then roll to an even thickness, about as thin as a large coin. The cling wrap will prevent the dough from sticking to anything.

Once rolled out, remove the top layer of cling wrap and cut out oreo-sized circles using a cookie cutter or the mouth of a small glass/jar/lid (see video for example).

Place these cut-outs on a non-stick baking mat or baking paper with a few millimeters separating each cookie.

Bake in pre-heated oven for 12 minutes or until crisp and crunchy all the way through. 

While the cookies are cooling on a cooling rack, make the filling.

Beat the room-temperature fat until smooth with no lumps, then VERY gradually incorporate the powdered sweetener. Once fully mixed, add the vanilla and salt, then spoon into a piping bag or ziplock baggy.

Pipe a large circle of filling onto the back of a COOLED cookie, then add another cookie on top and squeeze to spread the filling out to the edges. 

[For extremely perfect circles of filling, roll out CHILLED filling the same way you rolled out the cookie dough, then FREEZE for 15 minutes. Cut out circles slightly smaller than the cookie, then re-freeze the circles of filling until firm.]



Nutrition Info:
Please note that I used MyFitnessPal (a FREE app) to calculate this info, so it may not be 100% accurate.

Full-Carb Original Oreo Cookies (2 cookies):           kcal 140 / net Carbs 20g / Sugars 13g / Fat 7g / Protein <1g                                      

TPH Low-Carb Oreo Cookies (2 cookies):                kcal 155 / net Carbs 2g / Sugars 0g / Fat 14g / Protein 3g

(made with cream cheese, erythritol only)

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