Recipe · By KineleVital
Homemade Oreos
chocolatecookiesgluten freevegan
- Ingredients
- 11
- Method
- 9 steps
- Collected
- 2026-09-02
01
Ingredients
Cookies
- 1 cup (95 g) almond flour
- ¼ cup (25 g) black cocoa powder
- 3 tbsp (60 g) maple syrup
- 3 tbsp (42 g) coconut oil, melted, plus more if needed
- 1 tsp vanilla extract
- Pinch of fleur de sel
Cream filling
- ½ cup (130 g) raw cashews, soaked for 4 hours
- ¼ cup (60 g) thick coconut cream, solid part only
- 3 tbsp (60 g) maple syrup
- 1 tsp vanilla extract
- Pinch of fleur de sel
02
Method
- Mix the almond flour, black cocoa powder, maple syrup, melted coconut oil, vanilla and fleur de sel until a soft, chewy dough forms and holds together when pressed between your fingers.
- If the dough crumbles, mix in an additional spoonful of coconut oil; black cocoa absorbs a lot of moisture.
- Roll the dough into 15 g balls. Press each ball flat with the bottom of a glass to about 3 mm thick.
- Chill the flattened cookies for 10 minutes to set their shape.
- Bake at 160°C for 10–12 minutes, until the edges are firm. The cookies will still be soft when they come out of the oven; leave them to cool completely so they crisp up.
- Blend the soaked cashews, coconut cream, maple syrup, vanilla and fleur de sel until completely smooth, with no grit remaining.
- Chill the filling for 20–30 minutes, until spreadable.
- Spread a spoonful of filling over one cooled cookie, top with another and press gently. Repeat with the remaining cookies.
- Chill the assembled sandwich cookies for 10 minutes before serving.
03
Sources & attribution
- KineleVital, “Homemade Oreos with 6 Ingredients 🍫” — YouTube Short
- Ingredient quantities, temperature and timings were recovered from the creator’s matching Facebook post; the preparation sequence was checked against the YouTube narration and video.