Chocolate Sandwich Cookies with Chocolate Cream Filling (Gluten-Free, Grain-Free, Nut-Free, Vegan, Paleo Friendly)

 A classic sandwich cookie (aka homemade oreos) with a chocolate cream filling.

gluten-free sandwich cookie, chocolate cookie recipe, paleo chocolate cookie

With all the desserts these past couple weeks you’d think I would be done with sweets. You might even think all the baking and cookie-making will soon run its course, and you’d perhaps venture a guess that I’d be happy to skip a few days. But you’d be wrong, because I’ve become quite singularly obsessed with the thought of these cookies.

Blame it on the holidays or just an intense chocolate craving, but these thin chocolate wafer sandwich cookies have been lingering in my thoughts.  Not to mention that as the days get shorter and colder, retiring to the kitchen to fire up the oven sounds quite inviting, and I think we can all agree that homemade cookies make the best gifts.

oreo cookie, homemade oreo, paleo oreo

With a pleasant proportion of cookie to chocolate, these will certainly be making a repeat appearance in my cookie tin this year. But if you’re like me, you hardly need an excuse to bake any time of the year.

Delicate and tender with an almost shortbread-like quality and creamy chocolate filling, this updated classic  is a sweet comfort.

The tender, lightly sandy cookies roll and re-roll easily thanks to the lack of gluten, which means your little helpers can get their hands dirty too and get in on the cookie making fun.  The minute sandy wafers are just barely sweet with the  bittersweet taste of cocoa  contrasting nicely with the milder and creamy chocolate  filling.

homemade oreo, paleo sandwich cookie, gluten-free oreo

Eat these dunked in the milk of your choice (coconut, almond and cashew are all wonderful here if you’re going the non-dairy route) or with a cup of coffee for an afternoon treat, or package them up for a thoughtful homemade gift.

What have you been baking lately?

Chocolate Sandwich Cookies with Chocolate Cream Filling (Gluten-Free, Grain-Free, Vegan, Paleo Friendly)

Yields makes about 20 1-inch cookie sandwiches or 10 2-inch cookie sandwiches

A pair of delicate chocolate cookies stuffed with a creamy chocolate filling.

25 minPrep Time

12 minCook Time

37 minTotal Time

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    Make the Chocolate Cream Filling:
  1. In a medium bowl, beat together the maple syrup and melted coconut oil until well combined.
  2. Sift together the cocoa powder, arrowroot and a pinch of salt and whisk vigorously into the maple syrup and oil mixture until creamy.
  3. Set aside while making the cookies to firm. (The filling will firm as it stands but if you’d like to help it along you can place it in the fridge. It should be spreadable but thick before filling the cookies)
  4. Make the Chocolate Wafers:
  5. Preheat oven to 325 degrees. Line a baking sheet with parchment paper.
  6. In a medium bowl, whisk together the coconut flour, arrowroot, cocoa, coconut sugar, baking soda, and salt; set aside.
  7. In another bowl set over a double boiler (or in the microwave), gently melt the coconut oil or butter and add vanilla extract. Add to the flour mixture and stir until a dough forms. (You may need to add a few drops of water if your dough is crumbly and not coming together. Start with a 1/2 tsp adding more as need to bring the dough to a pliable ball before rolling out.)
  8. Roll out between two sheets of parchment paper to about a 1/4-inch thickness.
  9. Using a about a 1-inch or 2-inch cookie cutter , cut out rounds and place on sheets, 1 inch apart.
  10. Bake 10 minutes for 1-inch cookies or 12 minutes for 2-inch cookies, rotating sheets halfway through. Let cool on baking sheet 5 minutes then transfer to wire racks, and let cool completely.
  11. Spread half the cookies with a spoonful of the chocolate cream filling; top with remaining cookies.


Gluten-Free, Grain-Free, Vegan, Paleo, Nut-Free, Dairy-Free

NOTE: You can also use a chocolate coconut butter like this one to fill the cookies if you'd prefer.


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  1. Shari says

    Hi Sylvie,
    I was so excited to find a recipe for gluten free “Oreos” but, unless I am not seeing it, I am wondering the amount of coconut oil or butter in the wafers themselves.

  2. Maria | Pink Patisserie says

    I can practically taste these! I don’t think I could ever turn a sandwich cookie down, ever. And I love that these are vegan.. Perfection.

    • says

      No the filling would be too runny without the cocoa powder. For a vanilla cream filling I would use coconut butter as the base and then stir in the amount of sweetener to taste adding a little splash of vanilla extract until you get a smooth paste. Hope that helps!

  3. says

    Is there anything that may be able to be subbed for the coconut oil for the filling? If not it’s no biggie, I can use coconut oil — I’m just out and was looking for other options 🙂

  4. Steve says

    Thanks for the recipe, but I had a hell of time trying to make these. Even adding 5 tbsp of water, the dough would barely ball, and out of the oven, over half of the wafers crumbled and were unusable. Without a binder, I don’t see how this is supposed to work. Was there a trick to how you balled the dough or rolled it out?

    • says

      It sounds like you may have had too much flour. How did you measure out your flours, did you weight or scoop? Unfortunately there’s also a lot of variance between coconut flour brands as well, some being more or less finely ground which can result in varying levels of absorbancy. Perhaps the brand you were using absorbed too much of the liquid. The dough generally holds better together when you don’t overwork it otherwise some of the oil may start to separate but that doesn’t sound like what happened here since it sounds like it was too dry to start.

    • says

      I’ve haven’t tried it so I can guarantee the results, but yes usually arrowroot and tapioca starch are fairly interchangeable so I think it would be fine to use it here.

  5. says

    I absolutely, positively cannot wait to make these. We are trying to slowly incorporate a more clean diet into our home; especially having two young preschoolers, we want to teach good habits from the start. The tradition has been (for a while) that my boys have a couple of oreos & milk with their dad every night…their one indulgence. And although we have already switched to a better quality milk, with DHA, which the boys are slowly adapting too (ha!), the oreos are still tradition. Just this week my husband asked, can we pa-leeeease start having homemade cookies at night instead of this processed junk. So when I ran across this post & saw your comment, “basically oreos” I though to myself, “Yes! This is what we will try!” On the agenda for this afternoon! Thanks so much!

  6. Redshoeson says

    Made these last night with a single change: raw sugar instead of coconut sugar. Very disappointed – “sandy” is the right word – they were so dry they made me thirsty! I followed the recipe to a “T,” but even after adding water, they were still too dry. Any tips for a “wetter” taste/feel? The dryness made them very difficult to manipulate as well 🙁

    • says

      These cookies are meant to resemble the sandy somewhat drier texture of an oreo type cookie with a creamy filling but if you prefer a softer more traditional chocolate chip cookie consistency I’d suggest you try these Double Chocolate Cookies. Hope that helps!

  7. Tika says

    I want to make these immediatly! One question though. Is it possible to use all coconut flour, replacing the arrowroot flour in the recipe?

    • says

      I wouldn’t recommend that or the dough will be very crumbly and hard to roll out. If you have tapioca starch you could use that instead of the arrowroot. Hope that helps!

  8. Germaine says

    Hello, I was rather disappointed with how mine turned out. They were dry and the texture was if as a cookie had gone soft. The only ingredient I substituted was arrowroot flour for tapioca flour. Could that have affected the outcome! Thanks!

    • says

      Arrowroot does tend to be a bit drier than tapioca but that shouldn’t have affected it that much. I’d guess it might be too much coconut flour which can easily dry out baked goods and can vary greatly from brand to brand.

  9. celine says

    Hi would just like to know if it would be okay to use normal flour instead of the coconut and arrowroot flour? I want to make the chocolate sandwich cookies but cant seem to find arrowroot and coconut flour in my local grocery store. 🙁 pls reply soon! 🙂

  10. Vyk says

    I made these last night and they are awesome!
    I replaced the cocoa with carob so my toddler could try them…next time I will try cocoa..these will be a staple in my home! Thank you:)

  11. Vyk says

    Also I used tapioca instead of arrowroot. I noticed someone asked in the comments.
    I did add a little more water and a splash of macadamia oil because the dough needed it.
    Biscuits are just about gone!