This recipe for Sugar Free Copycat Oreo Cookies tastes a lot like the real cookie.
However, this cookie does not have all of the added sugar in it.
Sugar Free Copycat Oreo Cookies
This is for those of us who may miss a favorite cookie treat.
Especially when we have had to give it up because of all of the sugar in it.
The surprising thing about this recipe is that these cookies are not all that hard to make.
This is good news to those of use who have had to go without the real thing and miss not eating it. This cookie is a good alternative especially for anyone avoiding sugar in their diet.
I must say that I was in search of a sugar free chocolate sandwich cookie for a long time.
Maybe you too remember when there actually was a sugar free Oreo cookie on the marker. Sadly, that cookie did not last long. [sigh]
To be honest, there really are not a lot of sugar free sandwich cookie that you can buy.
It has been my experience that if you can even find one, it is pretty expensive and perhaps, filled with ingredients that do not always agree with the body. Hence, making your own cookie can be the best option out there.
This is actually more basic sugar free cookie recipe than you may have thought it would be.
It really comes down to making the parts of the cookie sandwich.
Obviously, this sandwich cookie includes the chocolate cookies on the outside with the yummy soft white middle between them.
As you can tell, this recipe comes down to baking a cookie recipe and a filling.
Breaking down the recipe makes it a lot easier to think about making. That is in my opinion.
There are a few ingredients that you will need to make these copycat cookies that you may not have on hand.
For starters, you will need unsweetened cocoa powder for this recipe. You will also need a granular sugar alternative.
This recipe calls for all purpose flour.
However, you can make this gluten free by using a gluten free all purpose flour. Even better for some folks, make this recipe low in carbs by using a low carb all purpose flour (please do not use a baking mix) instead of the regular version. I like to use carbalose low carb flour.
Here is what else you may need to buy for this recipe.
Sugar free powdered sugar is needed for the center of this cookie. I do have a recipe for sugar free powdered sugar that you can find here.
Here are some similar recipes that you may also like.
- Soft and Chewy Sugar Free Chocolate Chip Cookies.
- 3 Ingredient Sugar Free Peanut Butter Cookies.
- Sugar Free Crispy Cocoa Cookies.
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The recipe for Sugar Free Copycat Oreo Cookies
As mentioned, you will need a few ingredients for this recipe that you may not have on hand.
For starters, you will need unsweetened cocoa powder for this recipe. You will also need a granular sugar alternative.
Also, this recipe calls for all purpose flour.
However, you can make this gluten free by using a gluten free all purpose flour. Even better for some folks, make this recipe low in carbs by using a low carb all purpose flour (please do not use a baking mix) instead of the regular version. I like to use carbalose low carb flour.
Here is what else you may need to make this Sugar Free Copycat Oreo Cookies recipe.
Sugar free powdered sugar is needed for the center of this cookie. I do have a recipe for sugar free powdered sugar that you can find here.
What you will need to make this cookie recipe.
- Unsweetened Cocoa Powder- 1 ⅓ cups.
- All Purpose Flour- 1 ½ cups. Make this gluten free by using a gluten free all purpose flour. Or, you can make this recipe low in carbs by using a low carb all purpose flour (please do not use a baking mix) instead of the regular version. I like to use carbalose low carb flour.
- Salt- ¼ teaspoon (basically a pinch).
- Butter- 1 cup (two sticks) softened to room temperature.
- Granular Sugar Alternative - 2 cups equivalent to sugar.
- Vanilla Extract- 1 teaspoon.
- Eggs- 2.
- Sugar Free Powdered Sugar 3 cups.
- Butter- 1 cup (two sticks) softened to room temperature. This is for the center. Shortening works.
- Optional- extract, such as Vanilla Extract- 1 teaspoon for center flavoring.
How to make Sugar Free Copycat Oreo Cookies
- Whisk or sift together the unsweetened cocoa powder, flour ,and the salt in a medium. Set this bowl aside.
- In a mixing bowl, cream together the butter with the sugar alternative. Mix until somewhat creamy.
- For the next step we are going to add the contents from the first bowl (flour etc) to the mixing bowl. Do this by adding half of the ingredients at a time, stirring between additions. Then combine in the vanilla extract and eggs to the mixing bowl.
- Line a short rimmed baking pan with parchment paper. Roll out the dough on that parchment paper. Tip- divide the dough into halves or thirds and sprinkle with a bit of flour or cocoa as needed while rolling it out. Also, rolling it out between two pieces of parchment paper will make this task easier as well. Roll the dough to ½-1/4" thickness.
- Place the pans with the rolled out dough into the refrigerator for at least and 1 ½ hours.
Instructions for making this cookie.
- When you are ready to make your cookies, prep a cookie/baking sheet for nonstick and preheat your oven to 350.
- Remove the rolled out cookie dough from the refrigerator and proceed to cut out the cookies using a round cookie round cutter or similar product .
- Place the cut out cookie circle on to the cookie/baking sheet taking sure that the edges do not touch (at least ½" apart).
- Bake for 18-20 minutes or until the edges of the cookies begin to get hard. Remove from oven and allow to cool on a rack.
To make the center icing.
- Cream together your remaining ingredients.
- When cookies are cooled, simply spread the creamed icing on to one side of a cookie and make a sandwich.
The Recipe Card for Sugar Free Copycat Oreo Cookies
Sugar Free Copycat Oreo Cookies
Ingredients
- 1 ⅓ cups Unsweetened Cocoa Powder
- 1 ½ cups Flour AP
- ¼ tsp Salt
- 1 cup Butter softened room temperature.
- 2 cups Splenda
- 1 tsp Vanilla Extract
- 2 Egg
Middle of the cookie
- 3 cups Sugar Free Powdered Sugar
- 1 cup butter
Instructions
- Whisk or sift together the unsweetened cocoa powder, flour ,and the salt in a medium bowl. Set this bowl aside.
- In a mixing bowl, cream together the butter with the sugar alternative. Mix until somewhat creamy. For the next step we are going to add the contents from the first bowl (flour etc) to the mixing bowl. Do this by adding half of the ingredients at a time, stirring between additions. Then combine in the vanilla extract and eggs to the mixing bowl.
- Line a short rimmed baking pan with parchment paper. Roll out the dough on that parchment paper. Roll the dough to ½-1/4" thickness. Place the pans with the rolled out dough into the refrigerator for at least and 1 ½ hours.
- When you are ready to make your cookies, prep a cookie/baking sheet for nonstick and preheat your oven to 350. Remove the rolled out cookie dough from the refrigerator and proceed to cut out the cookies using a round cookie round cutter or similar product . Bake for 18-20 minutes or until the edges of the cookies begin to get hard. Remove from oven and allow to cool on a rack.
- To make the center icing.
- Cream together your remaining ingredients until you reach your desired consistency .When cookies are cooled, simply spread the creamed icing on to one side of a cookie and make a sandwich.
Recipe Notes
However, you can make this gluten free by using a gluten free all purpose flour. Even better for some folks, make this recipe low in carbs by using a low carb all purpose flour (please do not use a baking mix) instead of the regular version. I like to use carbalose low carb flour.
most recently updated:
July 8, 2019*About Sugar Alternatives
Specific sugar alternatives are not given in the recipes presented on this site. Only suggestions are given as to the 'kind' of alternative to use. It is up to you to select the alternative to use that suits your needs best. If the recipe is heated or cooked, it is best to use an alternative that can be heated or cooked with for best results. This site does not endorse any specific ingredients,
*As an Amazon Associate I earn from qualifying purchases. This means that the links on this website, and specifically on this post, that lead to other sites may be affiliate links.
Nutrition
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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Nutritional Information is only an estimate and can vary especially with ingredients that are used.
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updated 7/19
Dale Kipper
Whereas I realize this is a sizeable recipe that could easily be halved, I Just want to clarify if the ¼ cup of salt is correct. If so, then are you using kosher or table salt (as I use kosher or sea salts)? Even with kosher salt, that seems like a lot...and since ¼ cup of kosher salt is equivalent to 2 Tbs. of table salt, and a ¼ cup of table salt would be ½ cup of kosher salt...I just want to verify before I turn these into chocolate salt licks by accident 🙂 Thanks for the recipe!
SFD
YIKES!!!! That would be teaspoon. Thanks for letting me know that I put the wrong thing down. That would have been a lot of salt. I agree about the chocolate too 🙂 Have a great day!