September 08, 2020 2 min read


These healthy homemade Oreos really do taste like the real thing, but with much less sugar and more healthy ingredients! The cookie is super chocolaty and crispy, thanks to the almond flour which works as an alternative to butter, as well as cashew butter and avocado oil. The smooth cream filling is sandwiched between the cookies, but made with cashews instead of cream! This recipe is vegan, gluten free, grain free, and paleo friendly.



    • Almond Flour, 3 cups (super fine)
    • Cashew Butter, 1/4 up
    • Maple Syrup, 6 tbsp
    • Avocado Oil, 6 tbsp
    • Baking Powder, 1/2 tsp
    • Cocoa Powder, 1/2 cup + 2 tbsp
    • Vanilla Extract, 2 tsp
    • Cashews, 3/4 cup (soaked, drained and rinsed)
    • Oat Milk, 2 tbsp (or your plant milk of choice)
    • Salt, 1/4 tsp
    • Coconut Sugar, 2-3 tbsp


    1. In a small or medium food processor, blend all the filling ingredients until very smooth. Add more milk if needed. Transfer to a bowl, cover and refrigerate for at least an hour for it to set.
    1. Preheat the oven to 350 degrees Fahrenheit and line a sheet pan with parchment paper. Set aside. In a medium or large bowl, whisk together the cashew butter, maple syrup, oil, salt, and vanilla. Then fold in the baking powder, cocoa powder and almond flour.
    2. On a large surface (like a countertop), lay down a sheet of parchment or wax paper. Place the dough on the paper and roll it out until very thin, about 1/8" thick. Cut out circles (or any shape) using whatever you have–cookie cutters, a small cup or bowl or a large bottle/cap. If you can't find anything that's the right size, that's okay! You just may need to adjust the baking time accordingly.
    3. Place the cookies on the prepared pan and bake for about 10 minutes, depending on how big the cookies are. Transfer to a cooling rack. Re-roll the scraps and repeat until all the dough is used.
    4. Once the cookies are completely cooled and the cream is done chilling, you can start filling the cookies. Place a good amount of cream on a cookie, then place another on top. Press it down slightly so that the filling goes all the way to the edges, then scrape off any excess. Repeat with the rest of the cookies–you should end up with about 30 total, depending on size.


Hannah is a food blogger and recipe developer behind Nutritious Delights. You can find lots of healthy recipes - sweet or savoury - by Hannah through the links below.

Instagram: @nutritiousdelights