Warning: This post has a lot of pictures!
Normally, I try to stick to a max of 2 photos per post, but this one is going to have a few more than that. The reason is that this homemade Oreo recipe has a lot to show, and I want to make sure you see everything!
You may be asking yourself "why would anyone want to make Oreos from scratch?". For most people, that's a valid question!
For us, the ability to control the ingredients in our food is a must. With so many food allergies we simply can't just buy things from the store.
But that's ok! Because though store bought Oreos used to be a favorite, these homemade Oreos easily took first place!
The strong, yet crumbly chocolate cookie filled with a creamy icing center is perfectly achieved in this homemade version.
Even my husband, who is a DIE-HARD Oreo fan thought these were better by far! I'd say that's a winner!
For this recipe, I used einkorn flour. However, you use any white wheat flour you'd like instead!
Making an Oreo Cookie Mold
Though this step is not strictly necessary, it does add to the authentic feel of these homemade Oreos!
You can see how perfect the homemade Oreo cookies look next to the store bought version!
And the filling level can be determined based on your preferences! And you can see that I skipped the food dye, but you can add it if you want!
Plus, it really only took a few minutes to make the cookie mold, and now I can use them over and over again!
I used this Food Grade Silicone Putty to make 6 cookie molds. Since the Halloween Oreos are the ones my husband likes best, I bought a package and made molds of each different cookie pattern.
This can be done with any Oreo variation, or you can simply make all the molds after the classic Oreo pattern!
Remove the icing from the Oreo and place the chocolate cookie face up on a piece of wax paper.
Mix equal parts of the white and purple putty until fully smooth. It takes about 30 seconds.
I used a scale and measured out .65 ounces of each and then mixed them.
ONLY MIX 1 MOLD AT A TIME.
With the putty in a ball, flatten it gently in your hands.
Press the putty gently over the Oreo you prepared in Step 1 and work the putty until it is fully covering the cookie.
Make sure that the edges touch the wax paper so that the depth of the cookie is captured.
Let the mold sit for 25-45 minutes before removing the cookie.
Repeat steps for remaining dough.
All in all, it took me about 15 minutes to make all 6 molds!
Making Homemade Oreos
Once you have the molds, it's time to start using them! Here are the complete steps for making Homemade Oreos, with printable instructions and recipe below.
Mix all ingredients together in a food processor: 2 cups cold butter, 4 cups flour, 1 cup white sugar, 1/2 cup powdered sugar, 1/3 cup cacao, 1/3 cup Dutch or black cocoa, 2 eggs, 1 tsp salt, 1 Tbsp vanilla extract.
NOTE: If dough is dry, knead it with your hands until dark and smooth.
Pinch a small section of dough off the main batch and press firmly into the cookie mold. Repeat for all molds.
NOTE: If you are not using a cookie mold, simply roll the dough between 2 sheets of wax paper and cut with a cookie or biscuit cutter.
Let rest in the freezer for 15 minutes. Pop out of the molds by gently pressed from the back of mold. Keep finished dough in the freezer while processing the remaining dough.
Repeat all previous steps until tray is full.
Bake for 15 minutes at 375°.
Repeat all steps until dough is gone. Let cookies cool while you make the cream filling.
Melt 1/3 cup cocoa butter and 1/3 cup coconut oil until fully melted. Stir for 2 minutes, transfer to a room temperature medium glass bowl and stir 2 more minutes.
Add 2 1/4 cup icing sugar (powdered sugar) and 2 Tbsp vanilla to oil. Mix with an electric mixture until smooth.
Add cream filling to a piping bag, or Ziploc with the tip cut off, and pipe a generous dollop in the center of half the cookies.
Only do 10 cookies at a time, as the icing will firm up quickly. Press a second cookie evenly down onto the cream filling to distribute.
Repeat until all cookies are filled. Store in an air tight container.
Tips for The Best Homemade Oreos
After making a few hundred of these homemade Oreos, I have a few tips that help to make the process as simple and foolproof as possible!
Roll the dough between parchment if you're not using a mold. If the dough won't release from the parchment (happens if the dough gets too warm), just pop it in the freezer for 5 minutes and then try again.
Bake the cookies on parchment paper whether you use a mold or not! They release much easier, and since they are so crisp, stuck cookies equals broken cookies!
If the dough feels too crumbly just press it firmly in your hands to melt the butter a bit. This will help the dough become more pliable for rolling or pressing into the mold.
Freeze dough for 5 minutes while the oven heats, and bake straight from the freezer.
If the cream is too thick to pipe, just roll it into a log and pinch off a section for each cookie set. That way the cream will evenly spread with the second cookie is added.
- 2 cups cold butter
- 4 cups flour (we use einkorn flour)
- 1 cup white sugar
- 1/4 cup powdered sugar
- 1/3 cup cacao
- 1/3 cup Dutch or black cocoa
- 2 eggs
- 1 tsp salt
- 1 Tbsp vanilla extract
- 1/3 cup cocoa butter
- 1/3 cup coconut oil
- 2 1/4 cup powdered sugar
- 2 Tbsp vanilla extract
- Mix all cookie ingredients together in a food processor. If dough is dry, knead it with your hands until dark and smooth.
- Pinch a small section of dough off the main batch and press firmly into the cookie mold. Repeat for all molds.NOTE: If you are not using a cookie mold, simply roll the dough between 2 sheets of wax paper and cut with a cookie or biscuit cutter.
- Let rest in the freezer for 15 minutes. Pop out of the molds by gently pressed from the back of mold. Keep finished dough in the freezer while processing the remaining dough.Repeat all previous steps until tray is full.
- Bake for 15 minutes at 375°.Repeat all steps until dough is gone.
- Let cookies cool while you make the cream filling.
- Melt cocoa butter and coconut oil until fully melted. Stir for 2 minutes, transfer to a room temperature medium glass bowl and stir 2 more minutes.
- Add icing sugar (powdered sugar) and vanilla to oil. Mix with an electric mixture until smooth.
- Add cream filling to a piping bag, or Ziploc with the tip cut off, and pipe a generous dollop in the center of half the cookies.Only do 10 cookies at a time, as the icing will firm up quickly. Press a second cookie evenly down onto the cream filling to distribute.
- Repeat until all cookies are filled. Store in an air tight container.
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