Homemade Oreo Cookies Vegan

Homemade Oreo Cookies Vegan

Craving the classic Oreo experience without the dairy? Prepare to have your mind blown by these homemade vegan Oreo cookies that are so delicious, you won't believe they're plant-based! Imagine biting into a perfectly crisp chocolate cookie with a creamy, dreamy filling that satisfies your sweet tooth while keeping things 100% animal-product free. Whether you're a committed vegan, dairy-sensitive, or just looking to try something new, these homemade Oreo-style cookies will revolutionize your snack game and prove that plant-based desserts can be absolutely irresistible!

Prep Time: 20 mins
Cook Time: 12 mins
Total Time: 32 mins
Cuisine: Vegan
Serves: 12 cookies

Ingredients

  1. 1 cup all-purpose flour
  2. 1/2 cup cocoa powder
  3. 1/2 cup coconut sugar
  4. 1/4 cup coconut oil, melted
  5. 1/4 cup almond milk
  6. 1 tsp vanilla extract
  7. 1/2 tsp baking soda
  8. 1/4 tsp salt
  9. 1 cup vegan cream filling (store-bought or homemade)

Instructions

  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt to ensure no lumps remain.
  3. In a separate bowl, whisk together melted coconut oil, coconut sugar, almond milk, and vanilla extract until well combined.
  4. Gradually add the wet ingredients to the dry ingredients, mixing with a spatula until a smooth, cohesive dough forms. If the dough seems too dry, add a little more almond milk, one teaspoon at a time.
  5. Roll the dough between two sheets of parchment paper to about 1/8 inch thickness. Use a round cookie cutter (about 2 inches in diameter) to cut out cookie circles.
  6. Carefully transfer the cut-out cookies to the prepared baking sheet, leaving about 1 inch of space between each cookie.
  7. Bake in the preheated oven for 10-12 minutes, or until the edges are slightly crisp and the centers are set.
  8. Remove from the oven and let the cookies cool completely on the baking sheet for 5 minutes, then transfer to a wire rack to cool entirely.
  9. Once cookies are completely cool, prepare the cream filling. If using store-bought vegan cream filling, transfer to a piping bag or use a small spoon.
  10. Pipe or spread a small amount of cream filling on one cookie, then gently press another cookie on top to create a sandwich.
  11. Repeat with remaining cookies and filling until all cookies are assembled.
  12. For best texture, refrigerate the assembled cookies for 30 minutes to allow the filling to set.
  13. Store in an airtight container in the refrigerator for up to 5 days.

Tips

  1. Ensure your coconut oil is fully melted but not hot when mixing with other wet ingredients to prevent clumping.
  2. Use parchment paper when rolling out the dough to prevent sticking and achieve an even thickness.
  3. For perfectly round cookies, use a clean, sharp-edged cookie cutter and press straight down without twisting.
  4. Allow cookies to cool completely before adding filling to prevent melting and maintain structural integrity.
  5. If the dough seems too dry, add almond milk gradually – just a teaspoon at a time to maintain the right consistency.
  6. For extra-crisp cookies, roll the dough slightly thinner than 1/8 inch.
  7. Refrigerating the assembled cookies helps the filling set and enhances the classic Oreo-like texture.
  8. Invest in a piping bag or use a small spoon for neat, even cream filling application.

Nutrition Facts

Calories: 180kcal

Carbohydrates: 22g

Protein: 2g

Fat: 10g

Saturated Fat: 7g

Cholesterol: 0mg

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