Homemade "Oreos" Sans Filling
Prep time
Cook time
Total time
These thin and crisp cookies may not taste like the real deal, but they still make good sandwich cookies and cheesecake bases - and at least you know what ingredients are in your cookies!
Yield: About 50 cookies
  • 140 grams unsalted butter, at room temperature (1/2 cup + 2 tablespoons)
  • 200 grams caster sugar (3/4 cup + 2 tablespoons)
  • 1 large egg, at room temperature
  • ½ teaspoon vanilla
  • 155 grams all-purpose flour (1¼ cups)
  • 40 grams unsweetened Dutch-processed cocoa powder (1/3 cup)
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  1. Preheat oven to 190C / 375F. Line 2 baking sheets with baking parchment. Set aside.
  2. In a large mixing bowl, beat butter and sugar with an electric mixer until light and creamy, scrapping down the sides occasionally, about 5 to 7 minutes.
  3. Add in the egg and vanilla and beat for about 1 minute until incorporated.
  4. Sift in flour, cocoa powder, baking soda, baking powder and salt and beat on low speed until almost incorporated. Use a rubber spatula and mix everything together.
  5. Place 1 teaspoon rounded scoops of dough on the baking sheet, spacing them 1.5 to 2 inches apart from each other. Flatten slightly with the back of a spoon.
  6. Bake the cookies for 9 to 10 minutes. The cookie will flatten and spread out into a thin cookie.
  7. Cool the cookies on the baking sheet completely before storing it in an airtight container.
Naggy Notes
- My baking sheets are dark in colour and I baked the cookies 1 sheet at a time. If your baking sheets are those silver trays, you may want to add 1 or 2 minutes to the baking time.

- The raw cookie dough (after scooping them out) can be frozen then kept in a ziploc bag. This way you can have fresh cookies whenever you want to!

- Recipe adapted from Smitten Kitchen, head over to her site for the filling recipe if you want one!
Recipe by Foodie Baker at https://www.foodiebaker.com/homemade-oreos-sans-filling/