These healthy homemade chocolate Oreo cookies are sure to please your kids and the kid in you, too.  Prepare these delicious Oreo style cookies with whole-wheat flour to make them healthier than the original recipe.  Making this healthy recipe will let you enjoy chocolate Oreo cookies flavor, but with less calories, chemicals and preservatives than the store brand.  My homemade chocolate Oreo cookies are healthy, sweet and so much fun to bake and decorate.


 Portions:          12                    reloj Preparation time:                  25 minutes                                           

linea corazon

These homemade chocolate Oreo cookies are a delight!  I have always asked myself if there was a way to make Oreo cookies at home, so I decided to experiment.  I really loved preparing them because I was able to add my own style to them with colors that kids love.  It is an ideal dessert because the cookies are delicious and if you like spending time in the kitchen, it is a super fun activity to do with the kids!

These are the kind of chocolate cookies that are perfect with a cold glass of milk, which also gives kids many nutrients.  Just one 8 oz glass of milk has more than 9 essential nutrients, such as protein, which is necessary for growth of teeth, bones and hair that the body needs.  These Oreo style cookies with a glass of milk are satisfying, so they are an excellent way to add nutrients such as vitamin B – that will give you energy, vitamin A – to maintain a stronger immune system and vitamin D as well.  Protein will also give your kids energy and help with concentration.

Friends with diabetes can use sugar substitute and one of the cup of oatmeal flour in place of a cup of whole-wheat flour.  I have tried it out and the flavor does change quite a bit, but it is a healthier option.  Always remember that the secret is in moderation.  The butter in this recipe cannot be substituted; I have tried it before and the problem is that the cookies do not come out hard with substitutes.

Don’t miss the video where I show you how to prepare this recipe step by step and share more healthy tips with you.


For more tips and inspiration to make this recipe, watch my video on Youtube:


linea corazon





1 cup unsalted butter (room temperature)

1 ½ cups granulated sugar

1 egg (room temperature)

1 teaspoon pure vanilla extract

2 cups whole-wheat flour

¾ cup cocoa powder

1½ teaspoons baking powder

2 pinches of coffee

1 pinch of salt


1/4 cup unsalted butter (room temperature)

1 teaspoon pure vanilla extract

1/2 cups powdered sugar (sifted)

A few drops of food coloring of your choice if desired


  1. Cream the butter and granulated sugar until well incorporated. Add the egg and vanilla, scraping when necessary. Sift together the whole-wheat flour, cocoa powder, baking powder, and salt until all the lumps disappear. Add the sifted mixture to the butter mixture, and mix on low speed until well incorporated, scraping when necessary.
  2. Divide the dough in half, wrap, and refrigerate for 1 hour
  3. Once the dough is chilled, preheat the oven to 350°F, and line a baking sheet with parchment paper. Roll out the dough onto a lightly floured surface until about ⅛- to ¼-inch thick.
  4. Cut the shape of your choice (I chose to use a small circle cutter), place them on the baking sheet, and bake for 10 to 13 minutes until set.
  5. Once the cookies are baked and cooled, begin to prepare the filling.
  6. Combine the butter, half and half, vanilla, and salt until well incorporated. The mixture will be lumpy, so scrape often.
  7. Add the sifted powdered sugar little by little, scraping often, and mix on low speed until well incorporated. The mixture will be a bit stiffer than cake icing.
  8. Once incorporated, transfer the mixture into a piping bag if making a large batch of cookies. If making a few cookies, like I did, I like to use a small offset spatula to fill the cookies.
  9. You can freeze the extra filling for later use if need be. Just pop into a zip-top bag, and thaw when ready to use. Or save it in a glass jar for up to 30 days in the fridge.



I love to read your comments! Please leave your comments below and share this recipe with your friends. ❤Laura

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