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 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 cup coconut sugar
- 1/4 cup coconut oil, melted
- 1/4 cup almond milk
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup vegan cream filling (store-bought or homemade)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt to ensure no lumps remain.
- In a separate bowl, whisk together melted coconut oil, coconut sugar, almond milk, and vanilla extract until well combined.
- 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.
- 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.
- Carefully transfer the cut-out cookies to the prepared baking sheet, leaving about 1 inch of space between each cookie.
- Bake in the preheated oven for 10-12 minutes, or until the edges are slightly crisp and the centers are set.
- 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.
- 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.
- Pipe or spread a small amount of cream filling on one cookie, then gently press another cookie on top to create a sandwich.
- Repeat with remaining cookies and filling until all cookies are assembled.
- For best texture, refrigerate the assembled cookies for 30 minutes to allow the filling to set.
- Store in an airtight container in the refrigerator for up to 5 days.
Tips
- Ensure your coconut oil is fully melted but not hot when mixing with other wet ingredients to prevent clumping.
- Use parchment paper when rolling out the dough to prevent sticking and achieve an even thickness.
- For perfectly round cookies, use a clean, sharp-edged cookie cutter and press straight down without twisting.
- Allow cookies to cool completely before adding filling to prevent melting and maintain structural integrity.
- If the dough seems too dry, add almond milk gradually – just a teaspoon at a time to maintain the right consistency.
- For extra-crisp cookies, roll the dough slightly thinner than 1/8 inch.
- Refrigerating the assembled cookies helps the filling set and enhances the classic Oreo-like texture.
- 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