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!
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
Notes
This recipe was adapted from https://www.dessertnowdinnerlater.com/homemade-oreos/