Raw Chocolate “Oreo” Cookies + Caramel Stuffed (sugar-free, gluten-free, dairy-free)

Raw Chocolate “Oreo” Cookies + Caramel Stuffed (sugar-free, gluten-free, dairy-free)



In this post, I’m going to show you how to make a healthy alternative for “Oreo” cookies – with a delicious, creamy “caramel” filling.

This recipe is 100%  healthy and absolutely delicious… and I have to admit that I love these cookies more than regular Oreo’s.


I’ve been loving these for a cheeky snack or a healthy treat, try dipping them into some almond milk… so SO good!

Is there anything better than a healthy chocolate, caramel stuffed, “Oreo” cookie??

The answer is no. There is nothing better.

These healthy “Oreo” cookies are life-changing!!!

When I was little I LOVED Oreo’s so much – but the refined sugar, dairy and processed wheat always left me feeling terrible… so I decided to recreate one of my favorite childhood cookies to make a fantastically healthy, deliciously decadent treat.

This recipe is refined sugar-free, dairy-free, gluten-free, grain-free and totally plant-based. It also contains healthy carbs, protein and healthy fats – full of guilt-free goodness!



Ingredients (chocolate cookies):

-8 fresh medjool dates (soaked 15 minutes)
-1 cup almond flour
-1 cup desiccated coconut
-1/2 cup cacao powder (raw cocoa)
-4 Tablespoons melted coconut oil
-3 Tablespoons 100% pure maple syrup
-1/2 teaspoon ground vanilla powder/ pure vanilla extract
-1/4 teaspoon cinnamon
-pinch sea salt

Ingredients (caramel cream filling):

-1/2 cup unsweetened nut butter (macadamia, cashew, almond, hazelnut)
-2 Tablespoons melted coconut oil
-1 Tablespoon 100% pure maple syrup
-1/2 teaspoon ground vanilla powder/ pure vanilla extract
-pinch sea salt

(makes 10-12 big cookies, or 20 small cookies)



Instructions (chocolate cookies):

-pit the fresh dates and soak them in warm water for about 15 minutes

-once soaked, chop the dates up and smash them with the back of a fork (until it becomes like a puree)

-melt the coconut oil by pouring boiling water into a large bowl and a placing smaller bowl into the water (without burning your hands or getting water into the small bowl), then place the coconut oil into the small bowl and wait for it to melt

-mix the date puree with the almond flour, desiccated coconut, cacao powder, melted coconut oil, pure maple syrup, vanilla, cinnamon and sea salt together until well blended

-roll the cookie dough out on parchment paper using a roller, and use a cookie cutter (or the top of a glass or cup) to cut circles out of the cookie dough (make sure that you have an even number)

-place the cut cookies aside and get ready to make the caramel cream filling… yay!

Instructions (caramel cream frosting):

-mix the nut butter, melted coconut oil, pure maple syrup, vanilla and sea salt together in a bowl until well blended

-take half of the cookies (these will be the bottom cookies) and spread a spoonful of the caramel cream onto each one

-take the other half of the cookies and use them to as the “top” cookies, gently pressing them onto the caramel cream

-store in the fridge, in an airtight container to keep fresh

-serve with almond milk (optional) OR just enjoy on their own because they are AWESOME!

Made with love by Liezl Jayne xo


Photo’s by Liezl Jayne Strydom for liezljayne.com