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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