Easy to make and tasty. This copy-cat Oreo cookies recipe makes keto cookies that actually look similar to, and taste very close to, the original Oreo cookie.
Here I show you the technique and all the how to details make these Oreo cookies, step by step. You also are shown how to make the white Oreo cream filling and, my favorite, the green mint cream filling.
Hopefully you got a lot out of the recipe video. I was pretty jazzed to find it myself.
Welcome to Live Well Corner. This is Marc Gil . It’s fantastic having you here with me today. I’m a big fan of checking out goal-friendly cooking videos. It would seem that I’m not alone in that. 🙂
If the ‘Oreo’ Cookie video really did do it for you, be sure to check out my other Keto videos here on Live Well Corner. It only gets more delicious as we go!
Moreover, if you’d like to continue your yummy weight loss journey with me, consider clicking the button below and signing up for my newsletter. As you can see, you’ll also receive a FREE copy of 19 Delicious & Easy Keto Lunch Recipes as a thank-you gift.
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Alright, so let’s proceed…
There are simply far too many potential diet plans out there. Choosing one diet over another can be a daunting task.
I believe that once you’ve decided on a particular diet, and prepping healthy meals is the next step, it’s important that you stay committed to your plan. Failure to stay on your chosen path can prove detrimental. You may very well find yourself starting all over again.
You’d be well served, for this very reason, to build up an online library of recipes within your chosen plan. So you’d want to compile videos ONLY related to raw-food veganism, if that happens to be your chosen diet plan.
The importance of this cannot be overstated.
I only bring this up because I’ve been guilty of hopping from one plan to the next myself. And when I really think about it, there’s only one reason why…
Food and beverages that one plan permits, and perhaps even encourages, another, seemingly equally legit diet plan will probably limit or forbid. Besides, those “video doctors” sure do make compelling arguments. And let’s not BS ourselves. Cooking videos can be completely tempting. 😉
Sticking to the plan long-term is perhaps the most important component of dieting. Of course, it could be said that any diet that focuses on all-natural foods and reasonable portion sizes can be enough all on its own.
Seems pretty logical, really. Control the calorie intake, eat clean, and the fat should come right off. Oh, and move that body of yours a little more! 😉
No doubt that this is the world’s most popular weight loss advice. As well it should be!
Not all diets are calorically restrictive though. Many diets have more of a macro-nutrient ratio focus. And playing around too much with those may be something to steer clear of.
Give your chosen diet plan enough time to work for you. Then, if it doesn’t, at least you won’t have yourself to blame!
Again, my name is Marc Gil. I’m so glad you chose to visit Live Well Corner today! I would really appreciate it if you clicked the Facebook “Like” button on the right sidebar of this site if you appreciate this content. It’ll only take four seconds, and I’ll be incredibly thankful. 🙂
And finally, know that you’re always welcome to comment at the bottom of the page and let us know what you thought of the ‘Oreo’ Cookie video you watched above.
Again, I’m grateful to you for joining me here!
For the dough
80 g (3/4 cup) almond flour
32 g (1/4 cup) coconut flour
120 g (1 cup) of Dutch processed cocoa powder
6 g (1 tsp) salt
2 g (1/2 tsp) baking powder (gluten free, corn free)
12 g (1 tbsp)
70 g (6 tbsp) Lakanto sweetener with monk fruit- ground to confectionery powder
215 g (7.5 fl oz) unsalted butter
2 large eggs
For the filling
90 g (3 fl oz) unsalted butter
42 g (3 tbsp) palm shortening
90 g (1/2 cup) Lakanto sweetener with monk fruit- ground to confectionary powder
4.2 g (1 tsp) vanilla extract
5 g (1 tsp) mint extract (not in the macro chart)
Green gel food color (not in the macro chart)
Making the cookie dough
1. Preheat oven to 175 C or 350 F
2. Into a medium sized bowl, sift together the cocoa powder, almond flour, coconut flour, baking powder, glucomannan and salt. Stir after sifting to combine the dry ingredients
3. In a second bowl or your stand mixer bowl combine the room temperature butter and the sweetener and begin whipping slowly. When combined, whip at high speed until butter is pale yellow. Occasionally stop and scrape the sides and bottom of the bowl
4. Reduce the speed and add one egg at a time while whipping to integrate. Add your second egg and whip until the egg and butter mixture are combined
5. Reduce the mixer speed to low and add one heaping spoonful of the sifted cocoa mix, one heaping tablespoon at a time, allowing for the cocoa to be mixed with the egg mixture before adding the next spoonful. Repeat until you have added all the cocoa mix
6. Stop and scrape the bowl and then increase the mixer speed to medium and beat for a couple of minutes
7. Use one of 3 methods to make the cookies. SEE THE FYI for a detailed description of each of the 3 methods
8. Place the cookies onto either a parchment lined baking sheet or, if using a silicon mat, slide onto your baking sheet. Bake in the middle rack of your preheated oven for 15 – 20 minutes, until the perimeter looks darker and the cookies ‘smell’ done
9. When the cookies are done, carefully remove from oven and place on cooling rack and cool until the cookies are completely cooled and have hardened
The Oreo cream filling
10. In a mixer bowl, combine the room temperature palm shortening and room temperature butter. Whip at high speed until the butter is very pale, about 5 minutes
11. Reduce mixer speed to low and add the sweetener. Whip until blended
12. White vanilla cream version: just add the vanilla extract and blend
13. The green mint version: add the mint extract and OPTIONAL gel food color, amount will depend on your brand of food color, adjust to your desired color intensity. Whip until there are no color streaks
Assembly of Oreo cookie
14. Place the cookie cream into a piping bag or small baggie. Cut a small opening and squeeze the cream, starting in the center, until about half of one cookie has cream on it.
15. Place a second cookie on top and press gently until the cream reaches the perimeter but does not go over. Repeat with the remaining cookies you want to serve
16. Refrigerate for half an hour to allow cream to harden. Enjoy!