Vaneta’s Voluptuous Cookies

Vaneta is an absolute sweetheart, and she wrote to me to tell me of an amazing recipe she has created in her own kitchen that she says she is happy to share with you! I apologize for taking so long to post this, but it’s worth the wait, and Vaneta was sweet enough to shoot me extra information regarding her beautiful dessert. 

Says Vaneta, “Just wanted to thank you for the inspiration.  I took photos of the cookies but didn’t want to send attachments without permission. Thank you for the basic oopsie recipe, and all the recipe’s on your blog!”Thank you, Vaneta, for sharing. Your dessert is literally picture perfect, and the addition of orange zest is genius! 

But don’t take my word for it, wonderful readers. Cookie on!

Vaneta’s Vivacious Oopsie Sandwich Cookies

The cookie
3 eggs, separated
3 ounces cream cheese, softened
1/8 tsp cream of tartar
1 Tbsp unsweetened cocoa
2 packets sweetener
Orange zest (1/2 of an orange’s worth)

5 ounces cream cheese
Orange zest (1/2 of an orange’s worth)
1 Tbsp unsweetened cocoa
2 Tbsp butter, softened
a splash of heavy white cream (about 4 Tbsp)
2 packets sweetener

Preheat oven to 350 degrees.

To make the cookie, whip egg whites with cream of tartar until stiff peaks form (3-5 minutes). In a separate bowl, mix softened cream cheese with cocoa and sweetener and egg yolks. Carefully (minimally) fold cream cheese mixture into stiffened whites.

Using a cookie scoop, placed oopsie roll batter on the cookie sheet. Slightly flatten each mound. Bake for 30 minutes. Move to cooling rack when they’re able to be handled.
While they cool, mix up the cream cheese filling with a mixer until light and fluffy.  Fill the bottom cookie, top to make sandwich cookies. 
Cook’s Quotes: “The family loves them!  I have put some in the freezer to see how they stand up to freezing, eating cold like ice cream sandwich.”

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  1. Cindy Beadlady says

    These sound fabulous! Can't wait to try them!

  2. Yum-o!! Those are absolutely gorgeous. Can't wait to try 'em!! 🙂

  3. These look fantastic. I can't wait to try them. The center looks like a pastry bag was used to fill them.

  4. Ditamac MI/FL says

    Is there a carb count on these wonderful-looking cookies? I can't wait to try them out!

  5. Oh wow, these look scrumptious!

    I just wanted to post that I made your original oopsie rolls for the first time this weekend – they came out perfectly! Had two of them on Monday with a burger, and I am completely sold. Definitely plan to make them weekly, and now this cookie recipe? Oopsie heaven.

  6. Blazermamaw says

    Oh wow! These look great for my Type 1 diabetic 12 yr old grandson to NOSH on! I'm feeling really sorta lazy right now…actually I just got off work from another 10 hour day in a factory with no A/C! Just wanted to know if Vaneta happened to have given the total carbs per each serving somewhere on this recipe? I know I can do it when I get the time…just hoping she did it for me…lol! Thanks for posting this and give my thanks to Vaneta!

  7. MemoryKeeper says

    This looks simply amazing. What's a "cookie scoop." I have a muffin top pan, but don't know if that work. Can't wait to try it! Vaneta and Cleo are dabomb diggity!

  8. Those look sooooo good! We'll be giving them a try in the VERY near future! Yes, thanks Vaneta!!

  9. nanabella15 says

    All I can say is WOW!!! I am making these TODAY – thanks for sharing!! 🙂

  10. Sonja Wright says

    Yummy looking!

  11. I don't have a cookie scoop – what volume of dough should be used per cookie? How many finished cookies does this recipe make?

    These sound *really good*!! Looking forward to trying them soon.

  12. A cookie scoop is a handy little tool. A must-have for anyone who enjoys making cookies ( scooping is so much faster than spooning). The scoop makes them uniform size with every scoop! They are like a small ice cream scoop, have a spring loaded handle that takes only a little squeeze to release the dough. Makes picture perfect round cookies every time. Available in most stores that carry baking/ cooking products.

    I never did the math on the carbs, so can't help with carb count. I did use a pastry bag to fill the cookies, I like the finished look and tend to not save the best for friends, but treat my family to eye pleasing foods as well.

    Play with the amount of cocoa used, amount listed gives a mild chocolate flavor, if you want it richer, add more cocoa. If you plan on freezing the cookies for a cold treat, use more sweetener as cold foods do not taste as sweet to our tongues. I have also used guava sweetener in these with great success.

    Happy cooking, hope you enjoy these as much as my family and friends do…. Vaneta

  13. The amount of cookie dough you would use would be determined by the size of cookie you want to make. I use a 1 Tablespoon cookie scoop.

    One batch made one dozen sandwich cookies. 24 single cookies, making 12 sandwiched cookies.

  14. I wish the "slightly flatten each mound" that I just read in the original oopsie roll instructions was included in these. I didn't know to slightly flatten each cookie since I've never made the original version. Maybe consider altering the post so that inexperienced oopsie-ers like me don't make the same mistake?

  15. Jamie aka Carbarella says

    Great thought! I added your suggestion.

  16. I wish that the "slightly flatten mounds" instruction that I just read in the original oopsie roll post had been included in this recipe. Having never made the original, I didn't know to flatten, so I have nicely rounded tops that won't work as well for sandwich cookies. Maybe consider altering the post just a little to include that step for inexperienced oopsie-ers like myself? Thanks! And thanks for posting such delicious things!

  17. MemoryKeeper says

    Wilton has come out with the Perfect Results 12 cavity muffin top pan I bought at Kroger today for $9.99!!!! Anyway I think it will be the perfect size since the rounds are much smaller than my other muffin top pans. So excited, I've gathered everything to make these today! Woo Hoo!

  18. Jamie aka Carbarella says

    Nice! I am a total fan of the Mini Wilton's. I'll have to look for those. Thanks for the tip!

  19. MemoryKeeper says

    This is scrumptious! Using Ez-sweetz liquid splenda I came up with 2.7 carbs for each "sandwich." This is totally awesome. Mine aren't nearly as pretty though! I used Hershey's Special Dark Chocolate, and with the orange it is the ultimate perfection. Now to only eat one!

  20. Okay, I am going to have to make these now!

  21. VapidNarcissist says

    Mine are in the oven as we speak. Thanks for what promises to be a wonderful, yummy treat! Can never have enough recipes for those! 🙂

  22. Chocolate gives me migraines & vanilla is too…vanilla. I'm already contemplating making a LEMON version…

  23. Jamie aka Carbarella says

    Ooh, yes! If you do, please send me your version with pictures and I'll share it as food porn (with attribution of course)!

  24. Ok i put these in Spark and added all the ingredients and did 12 servings and it came out to this. I put everything in. When i make them though i will redo it and double check the nutritional info in my ingredients and see what happens.

    Calories 106.7
    Total Fat 10.2 g
    Saturated Fat 6.0 g
    Polyunsaturated Fat 0.6 g
    Monounsaturated Fat 3.0 g
    Cholesterol 73.1 mg
    Sodium 73.9 mg
    Potassium 54.3 mg
    Total Carbohydrate 1.4 g
    Dietary Fiber 0.3 g
    Sugars 0.2 g
    Protein 3.2 g

  25. My family sends many thanks for the yummyness 🙂

    Made these today – but had to do something different for the filling as I ran out of standard cream cheese. So used Marscapone with some (malitol) icing sugar.

    Defiantely going on the family favorites list 🙂

  26. In the oven as we speak i assumed you added the orange zest it never really said when to add it lol. I cant wait to try them, i did add a teaspoon of davincci vanilla syrup (sugar free) to the cream cheese filling.

  27. I was really excited to make these. I followed the recipe, but after 15 minutes in the oven, I had to take these out before they burned. I tried them and they just didn’t taste very good. The filling was okay, but the cookie just tasted funky.

    • I agree. I thought the cookies were utterly horrendous. My sister commented that they smelled like feet. She wasn’t too far wrong!

      • That sucks, Ralph! I have been hearing some really good things about these cookies, so I am sorry they didn’t pan out for you. I do think that the egg whites do have a distinctive smell that, to super smellers, might be an issue. I myself am a super smeller and can attest that eggs aren’t aromatherapy for me, either.

  28. Do you use unsweetened cocoa for the cookie and the filling or just for the cookie?

  29. Great, thank you!

  30. What is the nutrition facts for one cookie sandwich?

    • Hi there! I have not run those numbers yet. Thanks for the reminder!

      • Thanks! I been wanting to make them but I want to make sure they fit into my diet without eatting one and going over board!

        • Honestly, my guess is you’re looking at maybe 3-5 carbs per, if that much. I’m going with wild overestimation here. Oopsies are about .8 per oopsie, which is 1.6 for the oopsies. Add filling and my guess is you add maybe 2 more carbs? So 2.6 is my low guess!

  31. ZoomStop says

    Thanks for the recipe! We gave this a shot last night but the results were pretty bad. The oopsies were pretty much as expected but the filling just seemed really salty.
    Is it from the cream cheese? The 5 oz I used in the filling would be about 475 mg of sodium.

    Sorry, not trying to deter others, but we were really expecting it to be at least a little on the “sweet” side. I froze the rest of the batch. We’ll see if they taste better frozen. Also going to try them under a mound of sweetened whipped heavy cream, see if that offsets the salt at all.

    • Zoom–I’m surprised they came out salty and I’m trying to think what may have caused that. Cream cheese isn’t typically salty…

  32. Wow. I’m a pretty good baker and even have my own food blog but I’m shocked at these cookies. I could tell that after 18 min they were gonna burn if I didn’t get them out so I did. They were pretty darn stiff and taste like card board 🙁 I followed the recipe exact!

    • Let me try these and see what’s what. I have heard a lot of good reviews, and then I’ve heard a few that worry me. I’ll take a look.

  33. Omg – these cookies were awful!! The cookie part was like eating cardboard! Terrible. I’ve made other low carb cookies that actually tasted good. These were a disappointment.

    • Melissa, I am so sorry they didn’t turn out for you! I keep getting mixed reviews on the recipe. I’m going to make them and see what I think. If I get a bad result, I’ll take them down. I’m sorry you had a bad experience with them. I’ll look into this recipe.

  34. I think the reason they burned is the recipe says to bake at 350 for 30. where as the original oopsies say to bake at 300 of 30. that might be the prob. the temps to high.

  35. Just got done with the first batch. A couple of things. The cookie does cook a little faster, and be sure not to let the meringue break. I doubled the cocoa, and used nectresse about a tablespoon. I forgot the orange which turned out to be a good thing.
    The cream is awful! The orange just ruined it for me. But all is not lost. The carbs are about 1.62 per cookie, so in order to save them (the cookie isnt too bad, a little sweetner chemically taste but not terrible. The savior? These babies are AWESOME with squirty whipped cream…my husband even liked them as did my sister inlaw. So thats all I got for ya. Hope it helps, Donna

  36. I made these last night and I thought they turned out GREAT. I am curious if the folks who are posting bad reviews are perhaps expecting too much? Are they as good as a high carb chocolate cream filled cookie? No. But I think they were an awesome low carb alternative and I highly suggest leaving the recipe up! 🙂

    • I am so happy to hear you like this recipe! I am with you; to the unwashed, the oopsie recipe is more of a meringue than a shortbread, so it is important to have that expectation going into the recipe. I am so glad you gave these a try and took the time to let me know your experience.

  37. Well there must be something missing from this recipe, Mine turned out Horrid.
    First it should say to spray cookie sheets because mine stuck.. but I even put in the orange in the cookie part as well as frosting. The frosting is ok but the cookie has no flavor what so ever. I am hoping maybe you can check recipe and see if there was something wrong 🙂

    • Hi there! I have heard that if your expectations are for a real, honest to goodness cookie, there will be some disappointment, since these are, essentially, oopsie rolls. That said, I think they might be better for the non-supertasters than for the folks not typically fond of the oopsie rolls and chocolate/orange combination.

  38. Made these last week and I have to say they are horrible. I’ve been doing keto for a while (and baking keto sweets) and have not encountered anything this bad before. Sorry but I have to agree with the poster who says these smelled like feet and were salty!

  39. Tiffany Cloke says

    I do not think that the recipe is that bad however, I wish that the temp and/ or the time would be adjusted, I felt that they were cooking too quickly however due to never making oopsie’s or no/low carb cookies I was unsure and left them in. That was a mistake, I feel that if i had pulled them earlier they would be much better, I however do not have enough ingredients to try a second batch.

  40. Well I just made these and I ended up baking them for just 15 min, and they turned out good. I like the light fluffy texture of the cookies and filling. I added a tad bit of cream at a time mixing well to see if the texture was good. I think these are a yummy treat, for being so low carb and sugar free. Thanks for the recipe. And no one mentions how these turn out eating frozen…oh well I’ll try it myself.

  41. Just tried the cookie part. They don’t have tons of flavor, even with adding cinnamon, an extra packet of splenda, a dash of salt and vanilla but that didn’t bother me because I was interested in them being a vehicle for the filling. This is like a cookie version of cloud bread or revolution rolls. If you’ve never had that it is like an airier version of cream puff dough, especially if you refrigerate it after baking for a few hours first. Then it falls a bit and gets more dense and moist. I was craving a peanut butter dessert and made a “frosting” from a medifast pb pudding soft serve packet mixed with 3 TBS of cream cheese and a few TBS of water. I only used a few TBS of this frosting for a serving. Added a drizzle of Walden Farms SF chocolate syrup, and I thought it was satisfying. I think the frosting makes this cookie, as it is more of a blank canvas for the filling. My sister who is a low carber also tried it and thought it was a fun treat. Thanks very much for sharing!

  42. Made these cookies today. Should have taken them out after fifteen or twenty minutes…will reduce temp next time. Bottoms got burnt.
    The filling was really good. All in all very good low carb cookie that keeps me from raiding the carb aisles.
    I’ve frozen the rest in hopes they last until the weekend, so I can share with hubby.

    I would have never thought of turning the oopsie bread into a cookie. Thanks for the recipe!

  43. Just an update – this does not do well as frozen ice cream sandwiches. Great otherwise.

  44. Patricia Lottering says

    I made small plain oopsies filled with cream and spread melted dark choc on top like choc eclair. Yummy even my non banters (what we call low carb hight fat way of eating in South Africa) loved them. For sure going to try this


  1. […] am still meaning to make some Oopsie Rolls, and if those work out, these. I also purchased some sugar free Jell-O from Walmart so I could try all those creamy jellos […]

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