These Copycat Green Oreos are so fun for St. Patrick’s Day! They’re made with real, nourishing ingredients and are free of gluten and refined sugars.
Nostalgic Oreos with a festive, healthier twist!
I loved Oreos as a kid, so once I started creating healthier versions of my favorite treats, I knew I needed to make my own Oreo recipe. The naturally dyed green filling makes for the perfect St. Patrick’s Day dessert!
Green Oreos Ingredients & Accessories
White chocolate and natural green sprinkles: I love how the ifiProvisions chocolate melts and that their sprinkles are dyed naturally, so that is what I typically use. I have a 15% off discount (HEALTHYHOLME) if you want to try!
Circle cutter: This set had a bunch of sizes to choose from. I used a circle cutter with a 2 inch diameter.
Parchment paper or a silicone baking mat: I love my silicone mats because they can be reused. If you don’t have a baking mat, parchment paper works just as well to keep the dough from sticking.
Storage Tips
The green oreos can be stored up to a week in an airtight container in the fridge.
FAQs
My dough is sticking to the rolling pan, what can I do?
I recommend placing a piece of parchment paper on the dough while rolling. If your dough is still sticking, I recommend adding a little more flour.
How can I make the cookies darker like the original oreos?
You can substitute the cacao powder for black cocoa powder and the color will be darker.
Other St. Patrick's Day recipes to make:
Copycat Green Oreos (refined sugar free, gluten free)
Ingredients
Paleo Cookie Ingredients
- 1 3/4 cups almond flour
- 1/4 cup raw honey
- 1/4 cup cacao powder
- 2 tbsp coconut oil melted
- 1 tsp vanilla extract
- 1 egg
Filling Ingredients
- 1/4 cup butter melted
- 4 oz cream cheese
- 1 tsp vanilla
- 3/4 cup monkfruit powdered sugar
- 1 tsp green colorant
Optional
- 1/2 cup white chocolate melted
- 1 tbsp natural green sprinkles
Instructions
- Preheat the oven to 350F.
- Mix together all of the cookie ingredients and roll out on a silicone baking mat or slice of parchment paper. Cut out circles (I used a 2” cutter) and remove excess dough. Repeat until all of the dough has been cut into circles. Bake for 11 minutes.
- While cookies are baking, blend together the butter, cream cheese, vanilla, powdered sugar, and colorant. Add to a piping bag with a round tip or a ziploc bag with the corner cut off.
- Once cookies have cooled, top a cookie with the filling, and place another cookie on top. Press together. Repeat until all sandwiches have been made. If desired, dip half of the cookie in melted chocolate and add sprinkles. Place in the refrigerator for 10 minutes to set.
