Oreo Cookies

This homemade Oreo cookie recipe is my version of the classic treat. With dense, dark cocoa cookies and a thick vanilla creme filling, these cookies capture all the familiar flavor with a fresher, richer taste. I set out to match the ingredients of the originals as closely as possible, so these are also egg-free, dairy-free, and completely vegan.

Satisfy your urge for these iconic cookies with this straightforward version, created entirely from scratch using familiar ingredients.

I’ve included a handy chart so you can customize the filling amount to suit your taste. Plus, I've provided variations with easy instructions to make four different filling flavors.

After developing a recipe for chocolate wafer cookies with their signature black cocoa color and flavor, I was eager to create an Oreo cookie recipe. I knew it would be a challenge to recreate a commercial cookie favorite, but I didn't anticipate it taking three full weeks of recipe testing. However, all that effort paid off. I'm SO happy with the results - I can't wait to for you to make these!

With only the Oreo cookie ingredients from the back of the package as a guide, I made 14 different versions of the Oreo cookies in order to hone in on just the right color, texture and flavor, down to the sound of the cookie as it snaps. The Oreo filling recipe took me 11 tries to perfect. I wanted it to have the same taste, feel and thick consistency as the store-bought version.

I also wanted the cookies and filling to be egg free, dairy free and vegan, just like Oreos. There are plenty of butter-based recipes out there, but my goal was to closely mimic the original. Butter in the cookies and filling, while delicious, changes the flavor.

These have palm shortening in both the cookie and the filling. It's solid at room temperature and has a pure white color and neutral taste. Palm shortening is not hydrogenated and contains no trans fats.

Needless to say, we've eaten a LOT of homemade Oreos. I thought I'd tire of them, but I'm still happily reaching for the cookie jar. They're fresher and more flavorful all around, but similar enough in look, feel and taste to the packaged variety to satisfy picky eaters.

I scraped the filling off a real Oreo and replaced it with my own version; my kids couldn't tell the difference. (This from girls who know when I've used store brand condiments). My cookie version, while lacking the classic pattern, shares the unique combination of dense snap, light crunch, and dark cocoa flavor.

In the ingredient notes below, I share why each ingredient is important, and what it contributes to the recipe.

As with all my recipes (but this one especially), I highly recommend you use a digital scale to measure your ingredients. In my recipe tests, I frequently made minimal changes (like adding a Tablespoon of flour, which is 7.5 grams) that had a significant impact on the outcome.

For more chocolate sandwich cookies, try these chocolate coffee mascarpone cookies or chocolate hazelnut Baci di Alassio. And for another cookie recipe inspired by a store brand, try these Nutella Biscuits!

More of a vanilla cookie person? Check out my recipe for Golden Oreos!

Yield

• This homemade Oreo recipe makes 44 filled sandwich cookies.
• That's 88 cookies that are 1¾ inches (2 cm) in diameter.
• The Oreo filling recipe makes about 250 grams of filling.
• My Oreo sandwich recipe uses 5 grams of filling per cookie, which is enough to fill 50 cookies.
• For comparison, a standard pack of Oreos contains 36 cookies, and a family pack has 48 cookies.

Ingredients

I've very thoroughly tested this recipe using the ingredients below. Each one plays a critical role in making sure these cookies turn out similar to Oreos!

* See recipe card for full list of ingredients and quantities.

All purpose flour - Sift your flour to avoid white lumps in the dark chocolate dough.

Shortening - This recipe specifically calls for room temperature palm shortening. I use Spectrum brand, which is sustainably sourced and ethically harvested.

Shortening is 100% fat (no water content, unlike butter), which is key to achieving a crisp, snappy cookie and a thicker cookie filling with less powdered sugar.

Its neutral flavor and bright white color creates a filling where the vanilla flavor plays center stage. It also has a higher melting point than butter so the filling doesn't need refrigeration to stay firm.

Granulated sugar - I like to use granulated sugar for the cookies as it's always in my pantry. Powdered sugar can create a smoother but slightly more dense dough. I like the texture of granulated sugar here.

Powdered sugar - Powdered sugar sweetens and thickens the homemade Oreo filling.

Corn starch - Corn starch add lightness and a more powdery texture to the cookies. In the filling, it's a key ingredient for achieving that thick Oreo filling consistency without contributing additional sweetness.

Light corn syrup - Clear, light corn syrup adds moisture (to help bind) and density to the cookies. In the filling, corn syrup adds slight chew and shine. It also helps reduce sugar crystal formation so that the filling stays soft longer rather than drying out.

Dutch cocoa powder - Dutch cocoa has been alkalized, which creates a darker, smoother flavored cocoa with less acidity. It's a critical ingredient in this recipe as it provides the majority of the rich chocolate flavor. Don't use natural cocoa, which will react with the leaveners and change the texture.

Black cocoa powder - Black cocoa has been highly alkalized and is very dark - almost black in color. It has less chocolate flavor than Dutch cocoa, so I’ve used just enough to achieve the signature dark Oreo color and taste while still letting the rich taste of Dutch cocoa shine through.

I tried plenty of versions without black cocoa, but found it was a critical ingredient (in my opinion*). If you substitute Dutch cocoa, you'll have a great cookie, but it won't be an Oreo copycat.

Black cocoa is an ingredient you'll likely have to purchase online, but it's worth it and will last you a long while! I recommend Cocoa Trader, King Arthur Flour and Modern Mountain brands.

* Stella Parks' Oreo cookie recipe uses only Dutch cocoa and calls for heavily dusting the exterior of the cookies with Dutch cocoa when rolling. The cocoa-dusted cookies turns black when baking.

This is a genius shortcut method, but in my recipe tests didn't provide a traditional "Oreo" flavor to my cookies. And while the exterior of the cookie baked up black, the interior was still a much paler brown.

Kosher salt - Desserts taste better with a bit of salt! I use Diamond Crystal kosher salt. Salt enhances the chocolate cookie flavor, and helps temper the sweetness of the filling.

Imitation vanilla flavoring - To best mimic the sweet, bakery style, vanilla-forward flavor of Oreo cookies, it's important to use artificial vanilla, which has a very specific flavor.

I feel strange even writing that, since 99% of the time I use pure vanilla extract in my baking. This is one exception. Feel free to substitute with pure vanilla, but understand that it will change the taste, especially in the filling!

Baking soda - Baking soda provides a bit of leavening.

Cream of tartar - Cream of tartar is a powdered acidic leavening agent. Without the cream of tartar, the cookies don't have enough acidic ingredients to activate the baking soda. It's an important ingredient that gives just enough lift to create a lighter cookie that's not too dense or hard.

Instructions

These photos provide basic visual cues. Find detailed instructions in the recipe card.

Filling options

Modify the amount of filling depending on your preference. Use this handy chart to recreate your favorite kind!

For lemon, lemon poppy seed and matcha creme fillings, check out the Flavor Variations section in my homemade Golden Oreo cookie recipe.

Half and Half Filling Method - Scoop a teaspoon (5g) of each filling and slice each scoop in half. Press one half of each flavor together side by side and gently roll to smooth the seam. Place the combined filling ball on one cookie with the seam facing up so each flavor stays evenly divided, then top with the second cookie to sandwich.

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