Shop
My
Custom
FREE 5-Ingredient Recipe EBook
GET IT NOWMy Healthy Oreos Will Satisfy All The Cravings
I made these healthy Oreos when I was craving the classic cookie but didn’t want all the sugar and fake stuff that usually comes with it. I started with my go-to base from my almond flour cookies, and several tested versions later, I got the rich chocolate cookie with sweet vanilla filling I used to love as a kid. Here’s what makes these dunk-worthy:
- They nail the flavor – I consider this the biggest win for these healthy Oreos. Both the cookie itself and the filling tastes like the real deal. They’re a little softer than store-bought but still hold up great for sandwiching.
- Filling that actually holds up – I’ve seen other versions melt or crumble, but this one pipes easily, sets up nice and firm, and gives you that classic creamy bite. The cookies even stay together when I dunk them in a glass of milk.
- Perfect for more than just snacking – I’ve packed these healthy Oreos in lunches, served them at parties, and even crumbled them over almond milk ice cream. They’re surprisingly versatile.
- Better for you – Each cookie packs over 6 grams of protein and just 1 gram of sugar. And they’re naturally gluten free.
If you’re feeling nostalgic about Oreo cookies but want a version without the sugar and artificial ingredients, these are for you. (And yes, I’ve tested twisting them apart to get the filling first.) Make them with me!
Ingredients & Substitutions
Here I explain the best ingredients for my healthy Oreos recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Wholesome Yum Superfine Almond Flour – The superfine grind ensures your cookies don’t turn out gritty. Blanched almonds make a big difference, but even among blanched options, this is the finest I’ve ever tried.
- Cocoa Powder – I use and always recommend this Dutch processed one, but it’s especially crucial for healthy Oreos since they need a lot. This kind of cocoa powder gives you a richer chocolate flavor without the harsh, bitter edge you get from natural cocoa.
- Besti Monk Fruit Allulose Blend – This sweetener dissolves and bakes just like sugar, which is key for the right texture. I prefer it over erythritol-based ones (no cooling effect or gritty texture!), but an allulose-based sweetener does make these Healthy Oreos softer. Mixing the two is a good middle ground if you want cookies that are a little crispier.
- Unsalted Butter – For flavor and richness. Coconut oil works for a dairy-free option.
- Egg – Helps bind the dough and gives it structure. A flax egg would be a good substitute.
- Vanilla Extract & Sea Salt
- Filling – You’ll need coconut oil (or more butter), powdered Besti sweetener (the only one that won’t leave a gritty texture in the filling), and heavy cream (to make it creamy and spreadable). For a dairy-free version, use full-fat coconut milk instead of the cream.
How To Make Healthy Oreos
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Cream the butter and Besti. Use a hand mixer to beat them together until the mixture looks light and fluffy. Then, beat in the egg and vanilla.
- Mix the dry ingredients. In a separate bowl, whisk together the almond flour, cocoa powder, and sea salt.
- Mix the dough. Add the dry mixture to the wet, and mix until you get a uniform dough. I usually use a hand mixer for this part, too.
- Chill. Shape the dough into a rectangle, wrap it in plastic, and let it chill until it’s firm and not so sticky.
- Roll and cut the cookies. Roll the dough thin with a rolling pin. Use a small round cookie cutter or small glass jar to cut out the cookies and place them on a lined baking sheet. Repeat with any remaining dough until you use it all.
- Bake until the cookies are firm around the edges. Let them cool completely before filling.
- Make the filling. Beat together the coconut oil and powdered Besti, until the mixture looks crumbly. Slowly add the cream until it turns into a thick, creamy frosting.
- Assemble the healthy Oreos. Spread or pipe the filling onto half the cookies, then top with the rest to make sandwiches. Enjoy your healthy Oreos!
My Recipe Tips
- The right sweetener is especially important for the filling. Most types will leave the filling gritty. I’ve had the best success with Besti Powdered Monk Fruit Allulose Blend to get that irresistibly creamy, smooth texture.
- It’s easier to roll the dough out between two sheets of parchment paper. It keeps the it from sticking to the rolling pin and saves your counter from messy flour. Besides, almond flour doesn’t work as well as regular flour to avoid sticking.
- Keep the dough cold so it holds its shape, and chill it again if it gets too soft. I use a thin frosting knife like this to lift the cutouts gently. Roll it thin and work quickly, but don’t worry — if a cookie crumbles, just re-roll the dough.
- Here’s a faster way to form the cookies: A reader shared this with me and it’s so smart! Just roll the dough into a long, about 2 inches in diameter, then refrigerate. Use a cheese wire or piece of floss to slice the individual cookies. This option needs a bit of extra chilling time, but is much less hands-on work than rolling out the dough.
- Don’t overbake your healthy Oreo cookies! They turn bitter if they bake too long. I start checking them at the 10-minute mark. You want the edges to feel set but not too firm — they’ll finish setting as they cool.
- Adjust the amount of powdered Besti in the filling as needed. My original recipe had more, but I’ve since reduced it and now add more just as needed based on the consistency. Watch for creamy and spreadable.
- Let the cookies cool completely before spreading on the filling. The filling will melt if the cookies are even a little warm. If you’re short on time, pop them in the fridge to speed things up.
- I made these healthy Oreos larger than traditional ones, but you can make them the same size if you like. Mine are about 2.5 inches in diameter, so one is plenty for a treat. If you make them smaller, the baking time will be a bit faster.
Keto Oreos
My healthy Oreos are rich, chocolaty, and filled with sweet vanilla cream. A better for you treat with 6g protein and 1g sugar!
Remove Ads
Ingredients
Tap underlined ingredients to see the ones I use.
Cookies:
Filling:
Instructions
Tap on the times in the instructions to start a kitchen timer.
Cookies:
-
In a medium bowl, use a hand mixer to cream the butter and Besti, until fluffy. Beat in the egg and vanilla.
-
In a separate bowl, combine the almond flour, cocoa powder, and sea salt with a whisk.
-
Combine the wet ingredients and dry ingredients into the same bowl, and beat with hand mixer, until uniform.
-
Shape the dough into a rectangle and wrap in plastic wrap. Chill for 1 hour, until firm.
-
Remove plastic wrap from dough and roll into a thin sheet between two pieces of parchment paper, about 1/4-inch thick.
-
Preheat oven to 400 degrees F (204 degrees C). Line a baking sheet with parchment paper.
-
Using a small mason jar, cut cookies and place 1-2 inches apart on the lined cookie sheet.
-
Bake the healthy Oreos for 10-12 minutes, until firm. Cool completely.
Filling:
-
In a medium bowl, beat the coconut oil and powdered Besti, until pebble-like. Add heavy cream one teaspoon at a time, until a stiff frosting forms.
Assembly:
-
Pipe filling onto the cooled cookies, or use a cake knife to spread 1-2 teaspoons per cookie. Top with another cookie to make a sandwich. Repeat with all cookies.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 cookie sandwich
- Tips: Check out my recipe tips above to get the best texture, make assembly easier, and help your healthy Oreos turn out just like the real deal.
- Storage: Store the cookies at room temperature for a day or two, or in the fridge for up to 1-2 weeks.
- Freeze: Keep the cookies in the freezer for up to 3 months. To prevent sticking together, I freeze them in a single layer on a parchment-lined baking sheet first until solid, then transfer to a zip lock bag or container.
- Note on serving size: These cookies are generously sized, about 2.5 inches wide, so one is plenty for a sweet dessert.
📖 Want more recipes like this? Find this one and many more in my Keto Ebook Bundle!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
Add Your Notes Your Notes
Try More Of My Recipes
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Healthy Oreos
16 Comments
Birdy4life
1can I use coconut cream instead of heavy cream for the filling?
Wholesome Yum M
0Hi Birdy4Life, Yes, coconut cream will work well.
Tori
1I’ve had good luck with rolling the cookie dough into a log and chilling it. Then use a cheese wire to slice the individual cookies to bake. I just thought I’d share a quick tip. I hope you don’t mind.
Wholesome Yum M
0Hi Tori, That’s a great idea, thank you!
Wilhelmina
1These are amazing! What a great way to get my sweet fix without ruining my diet!
David Evans
0I loved the flavors here but the filling was not cream like. It was like wet sugar. It would not stick to the cookies and completely crumbled away when eating. Does it really take 2 cups of sweetener? Why is it not like a cream filling?
Maya | Wholesome Yum
0Hi David, Sorry to hear that happened. Did you use a different sweetener by chance? Many types will crystallize or resist dissolving into the filling, causing issues like the ones you’re describing.
Cj
0Years of having keto desserts..I know allulose and allulose blends will result in a softer cookie. I know you recommend your monk fruit allulose blend for these cookies. however, i want the true crunch of an oreo cookie. I’m very much done with the Swerve/ erythritol after effects… so which of your sweeteners will give the oreo crunch expected? Thank you?
Maya | Wholesome Yum
0Hi Cj, It’s a tradeoff. It’s true that monk fruit and allulose makes softer cookies than erythritol-based sweeteners, but I still prefer this over the cooling effect of erythritol-based sweeteners. You could try mixing the two together for a compromise.
Jamie
0Just wondering if I could replace 1C of the almond flour with about 1/3C coconut flour? I want to use less almond flour due to some of the inflammatory properties of almond flour.
Maya | Wholesome Yum
0Hi Jamie, Possibly, but I haven’t tried it. I usually don’t recommend using these flours interchangeably, but when you do replace, 1/4 to 1/3 cup coconut flour to replace 1 cup almond flour is the right ratio, so you’re on the right track there. Sometimes adding an extra egg is also required, but that might not be the case for cookies. Let me know how it goes if you give it a try.
McKayla
0I’m not sure if I made them wrong, but the cookies were suuuper bitter and kind of ruined the whole thing for me. I’d love to try again but I don’t know why they’re so bitter. Any suggestions?
Wholesome Yum M
0Hi McKalya, What type of cocoa powder did you use? If you used natural, unsweetened cocoa powder, it tends to be a bit bitter. I like using dutch processed cocoa powder, as it has more defined chocolate flavors and less of a bitter bite.
McKayla
0I did use the Hershey’s baking cocoa. Should I just add more sweetener next time?
Wholesome Yum M
0Hi McKayla, It may still have a bitter edge, but more sweetener will help to smooth it out.
Nellie Tracy
0Homemade Oreos are my absolute favorite! This is a great recipe when looking for a Keto option! Love them!