LCHF Oreo Cookies

If you don’t know the famous Oreo cookies, you must have just fallen from a planet far away! And who doesn’t absolutely love them? Of course the LCHF version of them: no sugar and no flour! Are you in for a yummy LCHF treat? Let’s go!

Ingredients for Cookies

100 g ground hazelnuts

60 g shredded coconut

30 g shredded cocoa beans*

1 tsp Psyllium Husk powder

4 tbs Sukrin Melis

4 tbs cocoa (natural or Dutch processed)

1 egg

vanilla extract

60 g soft butter (unsalted)

15 g soft cocoa butter

Filling ingredients

200 g cream cheese

30 g soft butter (unsalted)

vanilla extract

10 g soft cocoa butter

1 tsp Sukrin


To make cookies, sift together the dry ingredients and set aside. In a separate bowl, cream the butter and the egg  and then add the dry ingredients. Wrap the dough with plastic wrap and cool in the refrigerator at least 30 minutes.

Soften the dough by kneading. Take half of the dough, put it between two sheets of parchment paper and roll into 0.5 cm thick square. Do the same with the other half. Using a round cookie cutter, cut the dough. Place the cookies on baking sheets and bake them 12 minutes at 185 deg. C. Cool completely on a cooling rack.

Filling: beat cream cheese so it’s fluffy and add other ingredients while mixing.

Put a little filling on a cookie and press onto the bottom of another cookie – repeat until you’ve used all cookies. The cream needs to set, so cookies must spend a night in the refrigerator.


* Cocoa beans can be shredded by using coffee grinder.

** Philadelphia type of cheese.

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