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Faux-eo Chocolate Creme Cookies

Updated: Apr 21, 2020

Oreos were a big part of my childhood and maybe yours as well. However, if you look at the ingredients list sugar is the first and is followed by hydrogenated vegetable oils and high fructose corn syrup. Yuck!

These Faux-eos are my upgraded version of the childhood classic. These cookies are refined sugar free, grain free, and packed full of fiber, healthy fats, and protein. You can enjoy the cookies and creme either together or separately, it is completely up to you!



¼ cup almond milk, unsweetened

¼ cup coconut milk, melted

2 tsp vanilla extract

½ cup coconut flour

4 TBS coconut sugar

¼ tsp salt

¼ tsp baking soda

1/3 cup cacao powder

Preheat the oven to 325 and line a baking sheet with parchment paper.

Mix dry ingredients in a medium mixing bowl. Mix until well combined.

In a stand mixer (recommended) or additional medium mixing bowl fully incorporate the wet ingredients. Slowly add the dry to the wet until you get a thick batter that sticks when you press it between your fingers.

Roll into 1 inch balls and press down between palms to flatten. Place on the baking sheet and don’t worry about proximity, they do not expand while baking.

Bake for 15 minutes, transfer to a cooling rack and let cool before add the crème.


1 scoop collagen powder, preferably Vital Proteins Vanilla Collagen Creamer

¼ cup coconut oil, melted

2 TBS maple syrup

1 cup raw cashews, soaked overnight or in boiling water for 15 minutes

2 Medjool dates, pitted

2 tsp vanilla extract

Pinch sea salt

Place all ingredients in a high-speed blender and blend on high until smooth. Place in the fridge and chill until crème is thick enough to coat the back of a spoon.

Using a knife spread the crème on one side of the cookie and place a similar sized cookie on top. Enjoy!

Tip: Store separately and add crème when ready to consume or prepare ahead of time, store in the freezer and defrost 5 minutes before eating.

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