Keto Oreos Recipe

5 from 2 reviews

Keto Oreo Cookies made with a chocolate coconut flour cookie and thick icing. These cookies are easy to make and are keto, Paleo-friendly, and gluten-free.


Oreo Cookie Dough:



  1. Preheat the oven to 325° F. Line a large baking sheet with parchment paper.
  2. In a large mixing bowl, add the eggs and whisk them. Then add the rest of the cookie dough ingredients and mix them into a dough. The dough shouldn’t feel sticky. 
  3. Place the dough on a clean surface, and using a rolling pin, gently roll out the dough to about a ¼” thickness. 
  4. Take a cookie cutter or a small glass and gently cut out 20 cookies. Two cookies will create one Oreo cookie. You might have to cut out about 10 cookies first and then combine the dough again and roll it out and then cut out the rest of the cookies. I did this 3 times. Place the unbaked cookies on a cookie sheet lined with parchment paper.
  5. Bake the cookies for 10 to 12 minutes until they are firm and baked through. Place the baked cookies on a cooling tray. 
  6. While the cookies are cooling, make the icing. Place all of the icing ingredients into a small bowl and whisk to combine. 
  7. Take one cookie and, using a spoon, spread some icing all over the center and then place a cookie overtop. Place the iced cookies in the refrigerator to firm up. This should take 5-10 minutes to firm up. 


Note: If you find your cookie dough is too soft or sticky, place it in the refrigerator for 15 minutes to firm up and then roll it out. You can also add small amounts of coconut flour (½ tbsp of coconut flour at a time) to the dough to make it stiffer. The dough should be easy to roll with a rolling pin. The stiffer you make the dough with extra coconut flour, the more brittle the dough can become. If you find the dough has become too brittle, I suggest taking little dough balls and pressing the dough into the cookie shapes instead of rolling it into a cookie shape.

Nutrition Facts