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Paleo Peppermint Oreos

These paleo peppermint Oreos are so much like the "real thing", but with no processed sugar, no grains, and no dairy. It's a Christmas miracle!
Course Dessert
Cuisine American, Paleo
Keyword christmas baking, no dairy, sugar free dessert
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 20 cookies
Calories 207kcal


  • Cookie sheets
  • Parchment Paper
  • Food processor
  • Plastic wrap
  • Refrigerator
  • Rolling Pin
  • Cookie cutters


For the Chocolate Cookies

  • 2 cups fine-sifted almond flour I use Blue Diamond from Costco
  • 6 tablespoons unsweetened cocoa powder ¼ cup + 2 tablespoons
  • ¼ cup tapioca flour
  • 1 tablespoon coconut flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup coconut sugar ground fine in a blender or food processor
  • ¼ cup organic shortening
  • 1 tablespoon coconut oil melted
  • 1 large egg beaten, at room temperature

For the Peppermint Filling

  • ½ cup coconut cream see Notes
  • ½ cup non-hydrogenated palm shortening
  • 1 teaspoon peppermint extract
  • 6 tablespoons maple sugar ¼ cup + 2 tablespoons
  • 5 tablespoons tapioca flour ¼ cup + 1 tablespoon


For the Chocolate Cookies

  • Preheat the oven to 300ºF. Line cookie sheets with parchment paper.
  • Make the cookie dough. Add all ingredients, in order they are listed, to food processor bowl. Pulse until a dough forms. The dough will be pretty crumbly, but this is fine. Turn out the mixture onto a piece of plastic wrap. Divide into two equal portions, form a ball, and smush down slightly into a disc. Wrap each tightly in plastic wrap and chill for about 10 minutes.
  • Remove dough from the fridge, unwrap, and roll out to ⅛" thickness in between two sheets of parchment paper.
  • Cut out cookies with round cookie cutter, about 2 ½" wide or so. Place the cookies about 1" apart on the parchment-paper-lined cookie sheet. Return to fridge or freezer for about 5 to 10 minutes, or while you continue to cut out the rest of the cookies.
  • After chilling, remove cookie sheet and place in preheated oven. Bake about 15 minutes, or until firm to the touch. Note: if the cookies ever begin to smell nutty, they're going to burn! Remove them from the oven.
  • Carefully transfer to wire cooling rack and cool completely. Meanwhile, make peppermint filling.

For the Peppermint Filling

  • Add coconut cream, maple sugar, peppermint extract, and shortening to the bowl of a food processor. Process until very smooth.
  • Add in tapioca flour 1 tablespoon at a time, blending until smooth in between each addition. After all flour is added, allow the mixture to process for another 5 minutes until very smooth.

To Assemble the "Oreos"

  • Spread a scant tablespoon or so of filling on top of one cooled cookie then sandwich another on top. Repeat until all cookies are made. Freeze for about 5 to 10 minutes before serving to allow the frosting to harden a bit.*


  • Coconut Cream: To get coconut cream, refrigerate a can of coconut milk for at least an hour or so. Remove from fridge, turn upside down, and open with a can opener. Pour off the clear coconut water which will be on top, and the rest is your coconut cream!
  • Storage: I keep our cookies in the fridge, which allows the frosting to be nice and stiff without the cookies seeming very cold.


Serving: 1Oreo | Calories: 207kcal | Carbohydrates: 14g | Protein: 3g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 70mg | Potassium: 59mg | Fiber: 2g | Sugar: 7g | Vitamin A: 14IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg | Net Carbs: 12g