Peanut Butter Oreos Recipe

Name: Peanut Butter Oreos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Sugar Free Dark Chocolate; 1/4 cups Coconut Butter; 3 Tablespoons Grape Seed Oil; ⅓ cups Coconut Sugar; 1/2 teaspoons Pure Vanilla Extract; 1 whole Large Egg; 1/4 teaspoons Baking Soda; 1/2 teaspoons Sea Salt; 1/4 cups Cocoa Powder; 1/4 cups Spelt Flour; 1 Tablespoon Coconut Butter, Melted; ⅓ cups Natural, Creamy Peanut Butter; 1/2 cups Coconut Sugar; 3/4 teaspoons Pure Vanilla Extract; 1 pinch Sea Or Pink Salt

Servings: persons

1/2 cups Sugar Free Dark Chocolate
1/4 cups Coconut Butter
3 Tablespoons Grape Seed Oil
⅓ cups Coconut Sugar
1/2 teaspoons Pure Vanilla Extract
1 whole Large Egg
1/4 teaspoons Baking Soda
1/2 teaspoons Sea Salt
1/4 cups Cocoa Powder
1/4 cups Spelt Flour
1 Tablespoon Coconut Butter, Melted
⅓ cups Natural, Creamy Peanut Butter
1/2 cups Coconut Sugar
3/4 teaspoons Pure Vanilla Extract
1 pinch Sea Or Pink Salt

1
For the cookies: Melt the chocolate with the coconut butter until just melted.
2
Add the oil, coconut sugar, vanilla, egg and stir until all ingredient are well combined.
3
Add the baking soda, salt, cocoa and flour.
4
Mix until all combined.
5
Roll the dough in a log, about 1 1/2 inches in diameter.
6
Wrap the dough in plastic wrap and refrigerate for 30 minutes.
7
Preheat the oven to 350 degrees F. Remove the dough from the fridge and slice cookies, 1/4 inch thick.
8
These cookies puff up when baked, so the thinner the cookies, the more like Oreos they will be.
9
Mold and shape the cookies into perfect circles and place on a parchment-lined baking sheet.
10
Bake the cookies for 6-7 minutes.
11
Remove from the pan and allow the cookie to cool completely before frosting.
12
While the cookies bake, whip up the filling.
13
For the filling: Add the melted coconut butter to the peanut butter and mix well to combine.
14
Add the rest of the ingredients and mix until smooth and creamy.
15
Add a nice dollop of filling on the cooled cookies and top with a second chocolate cookie for a homemade peanut butter Oreo.
16
Inspiration from Half Baked Harvest.

656

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 cups Sugar Free Dark Chocolate, 1/4 cups Coconut Butter, 3 Tablespoons Grape Seed Oil, ⅓ cups Coconut Sugar, and more.

Yes, Peanut Butter Oreos falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Peanut Butter Oreos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions