Feast your eyes on the epic of epic oreos - almond butter marshmallow gluten free oreo cookies! A melted marshmallow and spoonful of almond butter sandwiched in between two gluten free oreo cookies. If you like smothering peanut butter on your oreos then you're going to love these!
Okay guys, if this isn't the most fully loaded oreo you've ever come across then I don't know what is. We're talking fluffy marshmallow and silky smooth almond butter filling. They're also a breeze to make. Kinda a blessing and a curse if you ask me...
These cookies takes me back to The Parent Trap years. You know, when they both discovered they ate their oreos with peanut butter? I'd be lying if I said I didn't try my fair share of peanut butter oreos after watching the movie. Consider these almond butter gluten free oreo cookies an upscale version of The Parent Trap combo.
Be sure to check out my gluten free peanut butter blossom cookies too or my famous fudgy brownie cookies!
These cookies have three major components:
Rich chocolaty shortbread-style cookies
This is the most crucial piece of the the oreo as the cookies need to be strong enough to hold the amazing filling but also moist and flavorful. Almond flour is what makes up the structure of the cookies while a little cacao powder and coconut sugar packs some rich flavor.
This is part 1 of the filling. Each oreo cookie will hold one large marshmallow. This brand is my favorite vegan marshmallow. The tricky part is melting the marshmallow and transferring it to the oreo without making a mess. I found that putting a couple marshmallows on a plate and microwaving in 10 second intervals warms it up and then it's easy to place on top of a cookie while warm.
Part 2 of the filling and also the easiest part of the entire cookie. Simply spoon a little bit of your favorite almond butter (this one is my go-to) on top of the warm marshmallow before sandwiching it all together with another cookie on top.
- Maple syrup : Used to sweeten the cookie. If needed, substitute with honey or agave.
- Coconut oil : Provides a fat source to these gluten free and vegan oreo cookies. Make sure your coconut oil is melted and cooled down a bit before adding it to the batter.
- Almond flour : This is the gluten free flour used in this cookie recipe. I have not tried this recipe with a different type of flour.
- Marshmallows : A large marshmallow is sandwiched in between each cookie. If wanting to keep these vegan, use a vegan marshmallow like these.
- Almond butter : This is my personal favorite nut butter but any type of nut butter or seed butter will work in this recipe.
Step by step directions
These gluten free oreo cookies don't require much to make. They act like holiday sugar cookies at first as you will roll out the dough and slice into circles. But then you sandwich it all together to create a seriously epic oreo!
Step 1 : Prepare the cookie dough
First, mix all the cookie ingredients together into a dough. It may be a little sticky at first but that is okay. Roll out the dough on a flat surface.
Step 2 : Cut circles out of the dough
Use a 2-inch circular cookie cutter to slice circles out of the dough. If you don't have a cookie cutter, the lid to a spice jar works well too! Place each circular cookie onto a baking sheet lined with parchment paper and bake until risen.
Step 3 : Heat up the marshmallows
Warm a few large marshmallows in the microwave. Place them on a plate, leaving space in between each, and microwave in 10 second intervals until soft. They will expand in the microwave so make sure to watch them.
Step 4 : Assemble the cookies
Place a warm marshmallow on top of half of the cookies. Next, spoon about a teaspoon of almond butter on top of the other half. Then sandwich the two cookies together. Apply a little pressure to push down the marshmallow.
To store these gluten free oreo cookies, place them in an air-tight container. They will keep for up to 3 days out on the counter and 5 days in the fridge. I highly recommend warming them up in the microwave in 10 second intervals when ready to enjoy!
- Make sure the cookies are on the thicker side. Although the chocolate cookies are prepared like sugar cookies, they shouldn't be as thin as sugar cookies. Roll out the dough to about ½ inch in thickness as they won't rise in the oven much.
- Allow the cookies to cool before assembling the oreos. The chocolate cookies will be pretty soft right when they come out of the oven. Allow them to cool for about 10 minutes before adding the filling. As they cool down, they will have more structure so they'll hold up once you add the filling.
- Warm the marshmallows up in intervals in the microwave. Marshmallows can expand fast with too much heat. That's why I recommend microwaving for 10 seconds, checking them, and then adding another 10 seconds until they are just soft enough to handle with your fingers.
- Mix up the almond butter. If you're not a fan of almond butter (we probably can't be friends...kidding!). But really, this recipe will work with any nut butter. You can go full-blown Parent Trap and make peanut butter oreos. Cashew butter or hazelnut butter would also be amazing in these oreos.
Frequently asked questions
No, classic Oreos are not gluten free. This recipe, however, is a take on the Oreo cookie but made gluten free and vegan!
No, the almond butter can easily be omitted or substituted with another nut butter or seed butter.
If you marshmallows are too soft and sticky, let them cool slightly before transferring them to the oreo cookies. You can also use a fork to lift the marshmallow off the plate and onto the cookie to prevent getting your fingers sticky.
Check out these other delicious cookie recipes!
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Almond Butter Gluten free Oreo Cookies
- ⅓ cup maple syrup
- ¼ cup coconut oil - melted and cooled
- 1 teaspoon vanilla
- 2 cups almond flour
- ½ cup cacao powder
- ½ teaspoon baking soda
- 10 - 12 large marshmallows - vegan
- 12 teaspoon almond butter
- Preheat oven to 350 F. In a bowl, mix together the maple syrup, coconut oil, and vanilla. Slowly fold in the almond flour, cacao powder, and baking soda until no flour clumps remain
- Transfer the dough to a flat surface with parchment paper sprinkled with a little extra flour. Roll out to about ½ inch in thickness. With a 2 inch circular cookie cutter, cut circles out of the dough and transfer to a baking sheet lined with parchment paper. Bake for 8 - 10 minutes in the oven and let cool.
- Cut the marshmallows in half then place on a microwave-safe plate. Microwave the plate in 10 second intervals until soft and warm. Place a marshmallow half on half of the cookies (the other half will be the tops). Spread about a teaspoon of almond butter on the other half of the cookies
- Sandwich the cookies together, applying gentle pressure to lock them in place. Enjoy immediately or store in an airtight container on the counter for up to 3 days
This looks so good! I’m putting this on my grocery list to make this weekend!