Epic Homemade Oreos (vegan + gluten free)

 

Epic Homemade Oreos (vegan + gluten free)

This recipe was birthed out of my desire to find an oreo that was BOTH vegan and gluten free. I couldn't find one, so I adapted this recipe and boy are they good!
Prep Time 15 mins
Cook Time 8 mins
Course Dessert
Cuisine American
Servings 20 cookies

Equipment

  • Mixing bowls
  • Oven
  • Whisk
  • Cookie cutter (optional)
  • Piping bag (optional)
  • Silicone baking sheet (optional)

Ingredients
  

Cookie

  • 1 1/2 cup gluten free all purpose flour (I like bob's redmill 1 to 1)
  • 1/2 cup cocoa powder
  • 1 tsp baking powder
  • 3/4 cup cane sugar (can sub maple/coconut sugar)
  • 1/4 cup brown sugar (can sub maple/coconut sugar)
  • 1/2 cup vegan butter (myokos preferred or earth balance)
  • 1 tbsp flaxseed meal
  • 3 tbsp water
  • 1 tsp vanilla
  • 2 tbsp oatmilk (or any plant based milk)
  • 1/4 tsp salt

Cream Filling

  • 1/3 cup vegan butter (myokos preferred or earth balance)
  • 1/3 cup coconut oil
  • 2 cups powdered sugar
  • 1-2 tsp oat milk (or any plant based milk)

Instructions
 

Make the chocolate cookies

  • Preheat oven to 350°F and line baking sheet with parchment or silicone baking sheet
  • Prepare flax egg by adding 1 tbsp flaxseed meal to 3 tbsp of water. Set aside.
  • In a large bowl whisk together flour, cocoa powder, baking soda, baking powder, and salt
  • In a separate bowl cream together sugars and vegan butter.
  • Add flax egg, vanilla, and plant based milk to creamed sugar and vegan butter.
  • Add dry ingredients to wet ingredients and mix well.

Option 1: Use cookie cutter (preferred method)

  • Roll out cookie dough on a floured surface to about 1/4 inch (you can eyeball it)
  • Cut out each cookie and keep rolling out until all the dough is used.
  • Place cookies on silicone lined baking sheet and bake for 9 minutes at 350°F
  • Remove cookies from oven and allow to cool on baking sheet for 2-5 minutes then transfer to wire rack.

Option 2: Use hands to form

  • Roll cookie dough into a ball about 3/4 inch in diameter
  • Flatten balls in the palm of your hand till you have a little cookie patty
  • Place cookies on silicone lined baking sheet and bake for 7-9 minutes at 350° F
  • Remove cookies from oven and allow to cool on baking sheet for 2-5 minutes then transfer to wire rack.

Make cream filling

  • Mix together powdered sugar, vegan butter, and coconut oil in a small bowl.
  • Add plant based milk 1 tsp at a time until you've reach desired consistency.

Putting it all together

  • Make sure cookies have cooled before adding icing.
  • Using a piping bag, plastic bag, or even a spoon start adding cream filling to half of the oreo cookies.
  • Complete each cookie sandwich.
  • Enjoy immediately or will keep in airtight container for 5 days.

Video

Keyword cookies, dessert, gluten free, oreos, treats, vegan
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Aj Rivera

content creator

Hey there! I’m AJ Rivera. I make easy, delicious, and healthy(ish), vegan food. When I’m not cooking you might find me watching anime, hiking with my amazing fairy wife Jadi, or playing with my two dogs. I’m so happy you’re here, and I can’t wait to show you how to make food you can be proud of. 

AJ Rivera

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