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.
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
Instructions
Cookies
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Whisk almond flour, coconut flour, baking soda, and salt in a medium bowl.
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Melt honey, butter or coconut oil, and cocoa butter together over low heat, stirring until smooth. Remove from heat and stir in vanilla.
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Pour the wet mixture into the dry ingredients and stir until a soft dough forms.
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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.
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Cut out 1 inch rounds and place the cookies on a parchment lined baking sheet. If the dough softens, chill briefly again.
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Preheat the oven to 325°F while the cut cookies rest in the freezer for about 10 minutes.
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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.
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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.
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Repeat with the rest of the dough, using a second pan is the fastest way if you have one
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Baker tip: Do not re roll the scraps. Gently press them together and bake as small snack cookies.
Filling
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Beat palm shortening, honey, vanilla, salt, and coconut flour together until smooth and fluffy.
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Chill the filling for 10 to 15 minutes until slightly firm.
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Spread or pipe about 1 - 2 teaspoons of filling between two cooled cookies and press gently to sandwich.
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Chill for about 10 minutes to set the filling and keep cookies stored in the refrigerator or freezer for the best texture.
Recipe Notes
Pro Tips
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Freeze the rolled dough before cutting. This helps you get clean edges and prevents the cookies from spreading in the oven.
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Roll the dough to about 1/8 inch thick for a crisp, firm cookie that works well as a sandwich base.
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Chill the cut cookies before baking. This keeps them evenly shaped and helps with the classic cookie “snap.”
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Do not re roll scraps. Gently press them together and bake as extra snack cookies.
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For the best texture, store finished cookies in the freezer. The cookies stay crisp and the filling becomes creamy and firm.
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If the filling becomes too firm after chilling, let it sit at room temperature for a few minutes and stir before piping or spreading.