SCD “Oreo-Style” Vanilla Sandwich Cookies

Grain-Free • Gluten-Free • Refined Sugar-Free

There’s something about an Oreo that brings back memories. That crisp chocolate cookie and creamy filling is a favorite for so many people. It’s one of those simple, happy foods that you can share with friends or sneak from the freezer late at night.

I hadn’t had an Oreo in over 25 years, but I’ve thought about how to make a version that fits the Specific Carbohydrate Diet for a long time. This year, I decided the holidays were the perfect time to take on the challenge. I like to create a new cookie each season, and this one felt special.

Oreos may be a classic, but this SCD-friendly version stands on its own. The cookies are crisp, lightly sweet, and filled with a smooth palm shortening cream that, to me, tastes even better than the original. And when you store them in the freezer, the texture of both the cookie and the filling becomes absolutely perfect.

About the Recipe

These sandwich cookies start with my Vanilla Snack Cookie base made from almond flour, coconut flour, and cocoa butter. The dough rolls out beautifully and bakes into golden rounds with a delicate crunch.

The filling is made with palm shortening and honey for natural sweetness and just the right structure. I used 2 teaspoons of coconut flour to help it thicken and give that clean “bite” you expect from a classic sandwich cookie.

You can make the cookies dairy-free by using coconut oil instead of butter.

A hand holding a small vanilla cream sandwich cookie with a thick white filling.

Quick Overview

Diet: SCD, Grain-Free, Gluten-Free, Refined Sugar-Free
Yields: About 20 sandwich cookies (1-inch rounds)
Prep Time: 25 minutes
Chill Time: 30–45 minutes
Bake Time: 7–9 minutes

How to Make Them

Make the dough:
Whisk together almond flour, coconut flour, baking soda, and salt. In a small saucepan, melt honey, butter (or coconut oil), and cocoa butter until smooth. Stir in vanilla and combine with dry ingredients to form a soft dough.
Roll and cut:
Divide the dough in half. Roll each piece between parchment paper to about 1/8 inch thick and freeze for 20 to 30 minutes. Cut 1-inch rounds and place them on a parchment-lined baking sheet.
Freeze before baking:
Freeze cut cookies for about 10 minutes before baking to help them hold their shape.
Bake:
Bake at 325°F for 7 to 9 minutes, until lightly golden at the edges. Cool 10 – 15 on the pan and then move to wire rack to cool complately. They’ll crisp as they cool. Baker’s Tip: Don’t worry about re-rolling the scraps. Press them together gently with your fingers and bake as small snack cookies. They make great testers while the sandwich cookies cool.
Make the filling:
Beat together ½ cup palm shortening, 3 tablespoons honey, ½ teaspoon vanilla, a pinch of salt, and 2 teaspoons coconut flour until smooth and fluffy. Chill 10 to 15 minutes until slightly firm.
Assemble:
Spread or pipe about 1 teaspoon of filling between two cooled cookies. Press gently and chill for about 10 minutes to set.

Storage Tips

Keep the cookies in an airtight container in the refrigerator for up to one week. For the very best texture, store them in the freezer. The cookies stay crisp and the filling turns perfectly creamy when cold.

Why I Love These Cookies

When you’re ready, desserts like this can be part of the healing process. They’re not just about satisfying hunger or cravings but also about comfort. Food is emotional, and something as simple as a cookie can make you feel a little more normal, a little more like yourself again.

These SCD “Oreos” are a fun way to bring back that nostalgia for kids and adults who miss a sweet sandwich cookie. They prove that eating for your gut doesn’t mean missing out.

Make It Your Own

The palm shortening filling is the closest to a true Oreo, but you can play with it. Try almond r peanut butter, SCD yogurt cheese mixed with fruit and honey, or your favorite SCD frosting to change things up.

Want more of my SCD dessert recipe? Check out my cookbook – Don’t Skip Dessert and Don’t Skip Dessert Volume 2.

A stack of small vanilla cream sandwich cookies on a patterned plate.

SCD “Oreo” Sandwich Cookies

These SCD “Oreo” Sandwich Cookies bring back the nostalgic crunch and creamy filling of the classic treat, without grains, gluten, or refined sugar. Made with almond flour, honey, and a rich palm shortening filling, they’re crisp, sweet, and perfectly satisfying straight from the freezer.

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Course: Dessert

Cuisine: American, GAPS, SCD

Prep Time: 1

Cook Time: 7

Total Time: 1 7

Servings: sandwich cookies

Calories: 197kcal

Author: Sherry Lipp

Equipment

Mixing bowls
Measuring cups and spoons
Electric Mixer (or stand mixer)
Spatula
mixing spoons
2 Baking sheets
Parchment Paper
Rolling Pin
Round cookie cutter (I used these pasta cutters, but you can use whatever you like)

Ingredients

Cookies

2 ½ cups almond flour
2 tablespoons coconut flour
½ teaspoon baking soda
¼ teaspoon salt
½ cup honey
¼ cup butter or coconut oil for dairy free
¼ cup cocoa butter
1 teaspoon vanilla extract

Filling

½ cup palm shortening
3 tablespoons honey
½ teaspoon vanilla extract
Pinch of salt (1/16 tsp)
2 teaspoons coconut flour

US Customary – Metric

Instructions

Cookies

Whisk almond flour, coconut flour, baking soda, and salt in a medium bowl.
Melt honey, butter or coconut oil, and cocoa butter together over low heat, stirring until smooth. Remove from heat and stir in vanilla.
Pour the wet mixture into the dry ingredients and stir until a soft dough forms.
Divide the dough into two equal portions. Roll each portion between parchment paper to about 1/8 inch thick and place in the freezer for 20 to 30 minutes, until firm. I did this in two batches.
Cut out 1 inch rounds and place the cookies on a parchment lined baking sheet. If the dough softens, chill briefly again.
Preheat the oven to 325°F while the cut cookies rest in the freezer for about 10 minutes.
Bake for 7 to 9 minutes until the edges are lightly golden and the tops are set. Cool for 10 to15y on the pan. The cookies will crisp as they cool.
Move to wire rack to cool the rest of the way. Be sure they are completely cooled before filling. You can even chill them a bit first and fill later.
Repeat with the rest of the dough, using a second pan is the fastest way if you have one
Baker tip: Do not re roll the scraps. Gently press them together and bake as small snack cookies.

Filling

Beat palm shortening, honey, vanilla, salt, and coconut flour together until smooth and fluffy.
Chill the filling for 10 to 15 minutes until slightly firm.
Spread or pipe about 1 – 2 teaspoons of filling between two cooled cookies and press gently to sandwich.
Chill for about 10 minutes to set the filling and keep cookies stored in the refrigerator or freezer for the best texture.

Notes

Pro Tips

Freeze the rolled dough before cutting. This helps you get clean edges and prevents the cookies from spreading in the oven.
Roll the dough to about 1/8 inch thick for a crisp, firm cookie that works well as a sandwich base.
Chill the cut cookies before baking. This keeps them evenly shaped and helps with the classic cookie “snap.”
Do not re roll scraps. Gently press them together and bake as extra snack cookies.
For the best texture, store finished cookies in the freezer. The cookies stay crisp and the filling becomes creamy and firm.
If the filling becomes too firm after chilling, let it sit at room temperature for a few minutes and stir before piping or spreading.

Sherry Lipp

Founder at Happy Gut For Life

Sherry is a Certificed Holistic Gut Practioner, author, and recipe creator. Sherry started the Specific Carbohydrate Diet in 2000 and has been creating delicious, grain and gluten-free recipes ever since. She is the author of the Don't Skip Dessert SCD cookbooks.