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The secret to the flavor of these cookies is the cocoa used in the chocolate wafers – we use black cocoa (commonly available through mail order online). This is NOT the same as regular or dutch cocoa, and is necessary for a true clone. You can use regular or dutch cocoa, but the flavor will be different, and we think (given the cost of Ktoos) that it’s worth the investment.

This recipe makes a lot of wafers – our suggestion is to make only as many ‘sandwiches’ as you anticipate eating within a week and storing the plain wafers until the mood arises – the wafers store better than the sandwiches.

8 ounces organic palm shortening (you can use Crisco if you prefer)
1 c powdered sugar
1 tsp vanilla extract
1 c black cocoa powder
1/2 tsp salt

1 1/2 c (6 ounces or 170g) Better Batter Gluten Free Flour


3 3/4 c. powered sugar
1/2 tsp vanilla
1/2 c. palm shortening or crisco
3 tbsp hot water
pinch salt

In the bowl of your mixer, combine the shortening, sugar, black cocoa, sea salt, and flour. Beat until smooth.

Place in the freezer to chill for about twenty minutes.

Lightly flour a Silpat or parchment paper and place the dough on the surface.Flour the dough and roll out to 1/8 inch thickness.Cut into 1 1/2 inch circles with a small cutter. Pierce each cookie several times with a fork.

Place on parchment or silpat lined cookie sheets. Bake at 350 degrees for 10 minutes.

Slip the liners onto cookie racks or cake racks and allow to cool completely. Peel from the sheet.

Meanwhile make filling: beat together shortening or crisco, powdered sugar, vanilla, water, and salt for at least five minutes or until smooth.

Place one teaspoon of filling on one cooled wafer for a regular ‘oreo’ or up to 1 tbsp for a ‘double’ stuffed variation. Place a second wafer on top of the first and press lightly to squeeze filling out to edges.

Place in a nonporous container and seal well to store.

Yield for this cookie varies, but typically this makes 3 dozen filled cookies.