Homemade Oreos
Make your own Homemade Oreos from scratch using the best ingredients! Perfect for eating, dunking in milk, and making other Oreo recipes with!
Servings 68 Finished Cookies
Ingredients
For Cookies:
- 2 cups cold butter
- 5 cups all-purpose flour (600g) (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
For Filling:
- 1/3 cup cocoa butter
- 1/3 cup coconut oil
- 2 1/4 cup powdered sugar
- 2 Tbsp vanilla extract
Instructions
- 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.