Paleo Oreo Cookie (aip, egg-free)

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! (Here is a link to the first egg/grain/nut free cookie I have shared) 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 Recipe ( vegan, AIP, egg-free)

Paleo Oreo Cookie

  • Servings: 30 individual cookies or 15 sandwich cookies
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Prep time:
Cook time:

  • *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. 


  1. 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. ♥
  2. Preheat oven to 325*F.
  3. 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.
  4. Line a baking sheet with a sheet of parchment paper.
  5. 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.
  6. 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.
  7. Bake cookies for 8 to 10 minutes at 325*F. (10 minutes is the prefect bake time for my oven)
  8. 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.
  9. 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 cup goat milk butter OR sustainable palm shortening certified by ProForest (or any creamy ingredient – see above)
  • 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 teaspoon vanilla extract
  1. 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.
  2. 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.
  3. 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)
  4. Spread a little icing onto 15 of the cookies, then apply a 2nd cookie to cover the icing, and “sandwich” it in.
  5. 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.

Paleo Oreo Cookie Recipe (AIP, egg-free)

Paleo Oreo Cookie Recipe ( vegan, AIP, egg-free)

Shared at: Paleo AIP Recipe Roundtable + Savoring Saturdays + The Alder Collective + Gluten Free Fridays + Weekend Retreat + Real Food Friday + Allergy Free Wednesday + Sunday Fitness & Food

Paleo Oreo Cookie (egg-free, AIP, vegan option)

46 thoughts on “Paleo Oreo Cookie (aip, egg-free)

  1. YUMMMM! These look like a massive improvement on the real Oreos. I want to make these–and I usually don’t make anything that requires more than 6 ingredients.

    1. Sweet! You are in luck as there are only 5 ingredients in these cookies 😉 As the same fat and sweetener in the cookie base gets used in the cookie cream filling. Happy Baking!!

    1. Hi Cyndy!

      I answer that very question up above in the beginning of the blog post. The answer is no, it did not work for me.

      Here is a copied portion from above: “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.”


  2. Yeah, I made my own version of Paleo Oreo Cookies before and they kick some SERIOUS BUTT! The photo I used for my blog… Was super ugly of them, but I made them a second time around and WOW – patience makes ALL the different, LOL!

    1. Thank you! I am quite surprised how much I am digging these cookies, as I was honestly never a huge fan of the real Oreos. But I totally love this version!!

  3. Just stopping in to let you know that these amazing little thing are our most popular link from last weekend’s Savoring Saturdays! We’ll all be featuring them at tonight’s party. Can’t wait to see more of your delicious recipes, Andrea! Thanks so much for sharing with us!

  4. These look amazing!!! I can totally understand why this was the most popular post at Savoring Saturdays linky party last week. Hope you’ll join us again later today. xo

    1. Thanks so much Emily! I look forward to linking up again tonight! If we all met in person I’d bring cookies & mylk for everyone. ♥

  5. OH MY GOSH YES. I miss oreos so much. I am SO making these!

    Thanks for joining us on the Alder Collective! Pinning, and we hope to see you again soon!

  6. I’m not super familiar with paleo baking, so the ingredients list for the cookies looks super interesting… especially since the texture of these cookies looks off the wall! 😀

  7. As someone who works for Nabisco that eats only paleo, I’m PSYCHED about this recipe! It will be fun for me to say I can have Oreos too. Thanks for posting. When I end up trying it, I’ll report back. 🙂

    1. Hi Hanna!

      What a trip! I would love to hear what ya think!! If you can tolerate butter (I use goat milk butter) that gives them the best light and crunchy Oreo cookie-like texture! At least it reminds me of how I remember Oreos tasting as a kid. ❤️

  8. Hi Andrea,
    Wow these sounds fabulous and I love all the healthy ingredients. Chocolate is always a favorite and Oreo’s were one of my favorite cookies as a kid. Thanks for sharing on Real Food Fridays. Pinned & tweeted!

    1. Thank you Marla! I enjoyed Oreo’s as a kid too. And I honestly like this version even better, especially because I can enjoy them guilt free without a tummy ache after! Thanks so much for pinning and tweeting! ♥

  9. What an awesome recipe, it seems I’ve been stumbling across your site frequently lately! I once heard that the cream filling in an Oreo is the most unhealthy thing someone can eat, lol! These are a far cry from that, looking forward to trying them soon, I bet my girls will love them!

    1. Thanks Lauren! I would totally agree that the original Oreos are pretty much the definition of true junk food! I hope you and your girls enjoy this version!

  10. Thanks for giving me the means to satisfy my Valentine’s Day sweet tooth and my nostalgia-tooth at the same time. I used cow’s milk ghee in the cookie and shortening in the icing. Delicious! My cookies were a tiny bit fragile and not super crisp, but really awesome, especially considering that I can’t use butter, eggs, starches, or nuts. This recipe made a lot of cookies and they are very, very satisfying (as previously mentioned), so I have a jar full of them for later in the fridge. I’m so happy and so thankful to you!

    1. Hi Holly!

      That is awesome you enjoyed the cookies!! And enjoyed a Happy Valentine’s Day!!

      I should add this note to the recipe above, as if you want really CRUNCHY cookies, try using the palm shortening in the cookie base. It makes a very crisp cookie, (after cooling from baking.) I personally like the butter version better though as for me it’s a lighter crisp and has such a great buttery texture and flavor, it kinda dissolves into yumminess in your mouth.

      And one idea is to try using a combo of both kinds of fats to see if you get a cookie in the middle. As the palm shortening ones are a bit more like firm chocolate “crackers”, but then when the cream filling is added it helps to soften their harder crunch, and make them more sandwich cookie like.

      Thank you for the great feedback!
      Happy (starch-free egg-free) Baking!!

  11. Just had my first cookie of the morning–for shame–and I thought I’d add that these are way more Oreo-like when they’ve chilled completely. The cookie and frosting both firmed up so nicely. And while they’re freaking insanely yummy, they are the opposite of what the Pringles’ logo claims: I can EASILY have just one. Treats, especially chocolate ones, are a usually a slippery slope for me, and I don’t think my body does well even with fruit on a daily basis. I think I’m going to keep a stash of these in the freezer from now on so that I will always have a convenient and nonaddictive sweet treat. 🙂

    1. I totally agree too that they can satisfy the sweet-tooth without creating overpowering cravings like the sweeter desserts can do!

      I am so glad you enjoyed this recipe!! Thank you so much for the awesome feedback!!


  12. Hi Andrea,
    Just a note to let you know that I have chosen your post as one of my features for this weeks Real Food Fridays blog hop. that goes live every Thursday @ 7 pm EST. Thank you for sharing and being part of Real Food Fridays mission.

  13. So stoked to try this recipe. I’m on AIP elimination which I know you’re not supposed to splurge much…but I find having some cookies in the freezer is a good way to avoid having a hangry breakdown when you just want something special and delicious! Thank you for making so many AIP recipes for us spoonies. Xo

    1. Hi Nicole!

      Thanks so much for this sweet comment! ♥ I hope you enjoy these Oreo’s too! And stay tuned for a new no-starch AIP cookie recipe I just came up with yesterday!! I am working on getting it photographed and posted this week. It’s a new full on AIP, starch-free, vegan Girl Scout Cookie! Yeee!!


  14. Omg Andrea. There are no words for these. I haven’t eaten an Oreo in 5 years and I think I may have cried tears of joy 🙂 lol these are not good for those of us with zero self control! I used shortening And maple syrup and they’re amazon. Thank you thank you thank you !!!

    1. Hi Nikki Jo!

      Thank you so much for the great feedback!! So glad to hear you enjoyed these “oreo’s” too! It’s been so many years since I have had a “real oreo” too, but I gotta say these satisfied the craving! xx

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