Homemade Oreo Cookies

This easy homemade oreo cookies recipe is so fun to share with your friends and family. These chocolate sandwich cookies feature the perfect chocolate cookies with a generous portion of cream filling. They’re easy to make, vegan, and delicious!

A stack of homemade Oreo cookies sits next to a bowl of filling and more cookies around and behind it.

I think I’ve been to nearly every store in the country. OK. Maybe I’ve missed a few (or a lot) of them. But just about every store I’ve been to has sold Oreo cookies. I kid you not. Convenience stores. Pharmacies. Grocery stores. Even hotel gift shops! They all sell Oreo cookies. So why would you make homemade Oreos when you can so easily buy them at nearly any store?

The only answer that comes to mind is…for the fun of it! Sure, we buy the store-bought variety of Oreo cookies from time-to-time. They are a great treat. But it can be so fun to prepare them yourself, knowing what ingredients are involved, and imagining the version you make with your own hands is somehow healthier and fresher than the ones with a six-month shelf life.

Why This Recipe is a Winner

  • Using Dutch-process cocoa powder yields a darker, richer chocolate cookie.
  • Vegetable shortening helps create a firm but creamy filling
  • Rolling the batter into balls and then flattening those into discs means you can leave the rolling pin in the cupboard and makes more the batter useable for cookies.

What You Need

You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.

Here are the ingredients you’ll need for this recipe:

  • Flax Egg — You can use a flax egg or substitute a chia egg.
  • Flour — I recommend using all-purpose flour
  • Cocoa Powder — You can use natural cocoa powder, but I recommend using dutch-process cocoa powder for a d
  • Baking soda + baking powder
  • Salt
  • Granulated sugar
  • Vegan Butter — You can use storebought vegan butter like Earth Balance or Miyokos or make your own vegan butter.
  • Vegetable shortening — We will use just a bit of vegetable shortening to make the cream filling nice and firm.
  • Powdered sugar
  • Vanilla extract — You can use regular vanilla extract or clear vanilla to keep the filling white.

How to Make Homemade Oreo Cookies

Here is the step-by-step at a glance:

  1. Prepare the flax egg and set it aside.
  2. Stir together the dry ingredients from the flour to the salt.
  3. Beat the butter at high speed until light and fluffy. Then add the sugar and flax egg and beat until light and fluffy.
  4. Make the batter by pouring the dry mixture in with the creamed butter and mix until combined. Cover and place in the freezer for 10 minutes.
  5. Roll the chilled cookie dough into 1/2-inch balls and place on a cookie sheet and use a glass to flatten them into round discs.
  6. Bake for 6 to 7 minutes.
  7. Make the homemade Oreo cream filling by mixing butter and shortening at medium speed until fluffy. Add the powdered sugar and vanilla and mix until light and fluffy.
  8. Assemble sandwich cookies by spreading filling on the flat side of one cookie and topping with another.

Here are more detailed step-by-step instructions for this homemade Oreo cookie recipe:

Step One: Mix Dry Ingredients

In a medium bowl, combine the flour, cocoa, baking soda, baking powder, and salt.

Step Two: Cream Butter

Use a mixer to beat the butter on high speed until light and fluffy, approximately one minute. Then add the sugar and beat on medium speed until fluffy.

Add the flax egg and beat again on medium speed for about 30 seconds to a minute.

Step Three: Make the Batter

Pour the cocoa mixture in with the butter ingredients and mix on low until combined.

A chocolate flour mixture is poured into a stand mixer bowl with a creamed butter mixture.

The batter will be sticky at this point so cover and place in the freezer for about 10 minutes.

Step Four: Roll and Bake

Roll the chilled cookie dough into ½-inch balls and place on the prepared cookie sheet, leaving two inches between them. Spray the bottom of a glass with cooking spray and then flatten the cookie dough balls.

A hand holds a glass and is pressing cookie dough balls into round discs on a baking sheet lined with parchment paper.

Bake the cookies for 6 to 7 minutes. Remove from the oven and leave the cookies on the pan for 1 minute. Then transfer to a rack to cool completely.

Step Five: Prepare the Homemade Oreo Filling

Make the filling by combining butter and shortening in a mixing bowl. Mix at medium speed until fluffy. Add the powdered sugar and mix on low until combined. Add the vanilla and mix on medium-high and beat for about 1 minute, until light and fluffy. This is a thick filling.

Step Six: Assemble Sandwich Cookies

Spread a dollop of filling on the flat side of one of the cookie wafers. Place the flat side of another cookie wafer on the filling to make a sandwich. Continue until all the cookies are complete.

A hand is spreading homemade Oreo filling over a chocolate cookie to make homemade Oreos. There are more of the chocolate sandwich cookies in the background.

Storage Tips

Store cookies in an airtight container. These will keep at room temperature for 3 to 5 days or in the fridge for up to 10 days. These cookies can be frozen and will keep up to 2 months when properly stored in the freezer.

Are Oreo cookies vegan?

Yes, store-bought Oreo cookies are vegan when purchased in the United States. I believe in some other countries there may be dairy in the cream filling. That said, you can always make easy homemade Oreos because then you have a little more control of what’s actually in them.

More Oreo Recipes

If you love this homemade Oreo recipe, here’s even more fun dessert recipes that use them:

Homemade Oreo cookies are stacked in front of a bowl of filling and more cookies behind it.

That’s it for these homemade Oreo cookies. Enjoy!

A stack of homemade Oreos sit nexts to a bowl of filling and more cookies around it.

Homemade Oreo Cookies

Make your own tasty homemade Oreos with this delicious cookie recipe and creamy filling. This is a vegan cookie recipe made without eggs or dairy!
5 from 2 votes
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 15 minutes
Resting Time: 10 minutes
Total Time: 25 minutes
Servings: 20 sandwich cookies
Calories: 184kcal
Author: Marly

Ingredients

Chocolate Wafers:

  • 1 flax egg
  • 1 ¼ cup all-purpose flour
  • ½ cup dutch-process cocoa powder
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ¾ cup granulated sugar
  • ½ cup vegan butter , softened

Filling:

Instructions

  • Prepare the flax egg and set it aside.
  • In a medium bowl, combine the flour, cocoa, baking soda, baking powder, and salt.
  • Use a mixer to beat the butter on high speed until light and fluffy, approximately one minute. Then add the sugar and beat on medium speed until fluffy. Finally, add the flax egg and beat again on medium speed for about 30 seconds to a minute.
  • Pour the cocoa mixture in with the butter ingredients and mix on low until combined.
  • The batter will be sticky at this point so cover and place in the freezer for about 10 minutes.
  • Preheat oven to 350°F. Line a cookie sheet with parchment paper.
  • Roll the chilled cookie dough into ½-inch balls and place on the prepared cookie sheet, leaving two inches between them. Spray the bottom of a glass with cooking spray and then flatten the cookie dough balls. Bake for 6 to 7 minutes. Remove from the oven and leave the cookies on the pan for 1 minute. Then transfer to a rack to cool completely.
  • Make the filling by combining butter and shortening in a mixing bowl. Mix at medium speed until fluffy. Add the powdered sugar and mix on low until combined. Add the vanilla and mix on medium-high and beat for about 1 minute, until light and fluffy. This is a thick filling.
  • Cookie Assembly. Spread a dollop of filling on the flat side of one of the cookie wafers. Place the flat side of another cookie wafer on the filling to make a sandwich. Continue until all the cookies are complete.
  • Store cookies in an airtight container. These will keep at room temperature for 3 to 5 days or in the fridge for up to 10 days. These cookies can be frozen and will keep up to 2 months when properly stored in the freezer.

Recommended Equipment

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Nutrition Facts
Homemade Oreo Cookies
Amount Per Serving
Calories 184 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 2g10%
Sodium 112mg5%
Potassium 55mg2%
Carbohydrates 27g9%
Fiber 1g4%
Sugar 19g21%
Protein 1g2%
Vitamin A 324IU6%
Calcium 10mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.

This post was originally published in 2011 and was updated to include new photos, new text, and an updated recipe in 2020.

6 Responses to Homemade Oreo Cookies

  1. Avatar thumbnail image for MarlyAlison @ingredients, Inc. Reply

    What a fun post! These look great

  2. Avatar thumbnail image for MarlyRebecca Reply

    NOOOOOO WAY! lately some bloggers have been like in my mind or something.. this morning i wanted to make my own oreo’s! i just had the craving for them, but i know that oreo’s are full of not so great things and same with Newman O’s! my body does NOT like processed sugar one bit, thank you for posting this! i hope to make it sometime, maybe even tonight:)

  3. Avatar thumbnail image for MarlyGeorgia Pellegrini Reply

    I love that this outer cookie looks chewy! Way better than the store bought kind!

  4. Avatar thumbnail image for MarlyPatty Reply

    What kind of vegetable shortening do you use ? I try really hard to avoid products with palm oil. Any recommendations or ideas would be greatly appreciated. I’d love to make these . Thank you !

    • Avatar thumbnail image for MarlyMarly

      Hi Patty. This is such an important question, thanks for asking it. This Nutiva Shortening says it’s made with palm oil sourced from local organic farms which claims to be better for rainforests. That said, you can leave the shortening out if you prefer. The cream filling won’t be as firm. But I think it will still taste great!

  5. Avatar thumbnail image for MarlyBakingo Reply

    cream looks very good. better than the store oreo

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