Yes you can make Oreos at home! And it’s really easy to do. They taste close to the original but also have that uniqueness that radiates from homemade baked goods. The biscuit is crisp and melts in the mouth alongside the soft, creamy filling. If you’ve never tried homemade Oreos before then this is 100% worth a go.
Why make these Homemade Oreos
This recipe is adapted from Tasty’s Homemade Oreo. I made a few modifications such as removing some sugar from the biscuits. The filling is already quite sweet which I find, balances perfectly with the dark cocoa biscuits.
I also made sure to add substitutes for those that are GF, sugar-free and vegan friendly. This recipe is really easy to adapt.
The type of cocoa you use is very interesting when it comes to Oreos. Although shop-bought Oreos are made with black cocoa you don’t need it. Black cocoa – which is cocoa that has been heavily alkalised, isn’t the easiest to come by.
I used Dr Oetker’s Fine Dark Cocoa Powder which is alkalised (dutch-processed) but not to the extent that black cocoa is. I recommend using it but if you can’t get your hands on dark cocoa then natural cocoa is a suitable replacement. The biscuits just won’t be as dark as the shop bought ones. The picture above gives a visual representation of the different types of cocoa.
- Be careful with how much you flour your surface when rolling these out. I actually ended up using a little bit too much when I made these for the photos. It doesn’t have an affect on the actual taste and outcome but if you want to avoid white flour dust settling on the dark biscuits then don’t go overboard (like me).
- Make sure to allow for the biscuits to cool for at least 5 minutes before transferring them to a cool surface
- The filling should be fairly soft (room temperature) when filling the biscuits. If the filling is too hard then the biscuits could crack as you sandwich them together.
How to store Homemade Oreos
Place them in a in a bowl and wrap with clingfilm or you can place them in a food bag. Keep cool at room temperature.
If you enjoyed this recipe let me know below. Don’t forget to check out the Homemade Eatery recipe index for more ideas!
An easy homemade version of a popular snack with gluten-free, sugar-free and vegan options.
- 1 ¼ Cup (175 g) Flour (Plain, wholemeal or rice flour)
- ½ Cup ( 120 g) Sugar or a sweetener such as xylitol or erythritol
- ½ Cup + 2 tbsp (62 g) Dutch pressed dark cocoa powder
- ¼ Tsp Baking soda
- ½ Cup (130 g) Butter or dairy-free margarine
- 3 Tbsp Milk or almond milk
- 1 tsp Vanilla extract
- ¼ tsp Salt
- ½ tsp Stevia, optional
- 1 Cup (140 g) Powdered sugar or a powdered sweetener such as xylitol or erythritol
- 4 tbsp Softened butter or dairy-free block butter
- 1 tsp vanilla extract
Add all of the biscuit ingredients into a bowl and together. Use a spoon to mix the ingredients together and once the dough is somewhat crumbly use your hands to bring it together until a ball forms.
Wrap the dough ball firmly in cling film and place it in the refrigerator for 1 hour.
Remove the dough from the refrigerator and cut it in half. Place the other half back in the refrigerator for now and preheat the oven to 170 C.
Grab 2 x 30 cm length sizes of cling film or parchment paper and place the dough in the middle of each. Gently flatten the dough using your hands then begin to roll using a rolling pin. (Placing the dough between two parchment paper sheets prevents the dough from cracking too much.)
Once the dough is near 1 inch thick, flour your kitchen surface and place the dough on it. Remove the top cling film and sprinkle it with flour too. Continue rolling the dough till it is ¼ – ½ inches thick.
Cut out the dough using a cookie cutter or the rim of a champagne glass. Repeat this process using the other half of dough. Re-roll the cuttings and repeat again.
Place the biscuits on a baking tray with parchment paper and bake them in the oven for 15 minutes. While the biscuits are baking start making the filling.
Sift the powdered sugar into a bowl then add the soften butter and vanilla extract to a bowl and mix. Keep mixing until the filling if soft and near white then scoop it into a piping or zip lock bag.
Once the biscuits are baked, let them sit on the baking tray for 5 minutes before transferring to a cool surface. Allow them to come to room temperature before adding the filling to each
Recipe adapted from Tasty.co