Homemade Oreos Pure Goodness Minus the Yucky Additives
Indulge in the nostalgic delight of *Homemade Oreos Pure Goodness Minus the Yucky Additives*, a clean and wholesome take on everyone’s favorite sandwich cookie. This recipe transforms simple pantry staples like unsweetened cocoa powder, all-purpose flour, and creamy butter into perfectly crisp, chocolatey cookies, filled with a luscious vanilla buttercream. With no artificial flavors or unpronounceable additives, these treats are a deliciously guilt-free alternative to store-bought options. Ready in just 40 minutes, this easy recipe is perfect for bakers of all skill levels and yields 20 decadent cookies—ideal for sharing or savoring with a glass of cold milk. Perfect your snacking with these buttery, rich, and health-conscious homemade Oreos!
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Recipe Information
Ingredients
- 115 grams unsalted butter
- 150 grams granulated sugar
- 2 teaspoons vanilla extract
- 1 large egg
- 180 grams all-purpose flour
- 60 grams unsweetened cocoa powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 200 grams powdered sugar
- 115 grams unsalted butter (for filling)
- 2 teaspoons vanilla extract (for filling)
Instructions
Preheat the oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a mixing bowl, beat 115 grams of unsalted butter and 150 grams of granulated sugar until light and fluffy, about 2 minutes.
Add 2 teaspoons of vanilla extract and 1 large egg to the butter-sugar mixture, and beat until combined.
In a separate bowl, whisk together 180 grams of all-purpose flour, 60 grams of unsweetened cocoa powder, 0.5 teaspoons of baking soda, and 0.25 teaspoons of salt.
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. The dough should be soft but not sticky.
Roll the dough into small balls (about 1 tablespoon each) and place them on the prepared baking sheets, spacing them about 2 inches apart.
Using the bottom of a glass or a flat surface, gently press each ball flat to form cookies about 1/4 inch thick.
Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are set. Let the cookies cool completely on a wire rack.
To make the filling, beat 115 grams of unsalted butter until smooth, then gradually add 200 grams of powdered sugar, beating until fluffy. Mix in 2 teaspoons of vanilla extract.
Once the cookies are cool, add a small dollop of filling onto the flat side of one cookie, then sandwich it with another cookie. Repeat until all cookies are paired.
Enjoy your homemade Oreos with a glass of milk, or store in an airtight container to keep them fresh for up to a week.
Nutrition Facts
Calories |
3955 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 209.8 g | 269% | |
| Saturated Fat | 123.7 g | 618% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 725 mg | 242% | |
| Sodium | 1369 mg | 60% | |
| Total Carbohydrate | 526.7 g | 192% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 349.3 g | ||
| Protein | 39.0 g | 78% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 174 mg | 13% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 1246 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
