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Almond Butter Gluten free Oreo Cookies

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!
5 from 1 vote
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Course: Cookies
Cuisine: American
Keyword: gluten-free oreos, paleo oreos, vegan almond butter cookies, vegan oreos
Prep Time: 20 minutes
Cook Time: 10 minutes
Servings: 12 oreo sandwiches
Calories: 250kcal


  • cup maple syrup
  • ¼ cup coconut oil - melted and cooled
  • 1 tsp vanilla
  • 2 cups almond flour
  • ½ cup cacao powder
  • ½ tsp baking soda
  • 10 - 12 large marshmallows - vegan
  • 12 tsp 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


Cookie cutter alternative : If you don't have a round cookie cutter, the top of a spice jar works great!
Heating up marshmallows : 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.
Storing : To store these gluten free oreo cookies, place them in an airtight container where they will keep for up to 3 days on the counter or 5 days in the fridge.


Calories: 250kcal | Carbohydrates: 23g | Protein: 6g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 48mg | Potassium: 113mg | Fiber: 4g | Sugar: 42g | Vitamin A: 1IU | Calcium: 71mg | Iron: 1mg
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