Are you an Oreo cookie fanatic craving a healthier option? Me too! This is why I’ve developed the best vegan Oreo cookie recipe that is easy to make and gives the best result! Other Oreo copycat recipes use powdered sugar in the cream filling, which squishes out when you bite into the cookie. They’re made with almond flour, cashew butter, vegan white chocolate, maple syrup, and coconut oil, and without refined white flour, sugar, or powdered sugar.
I also include a few super simple hacks to add some decorative touches to make them look even more special. Your friends and family won’t believe these are homemade and you will love the flexibility of making them exactly how you like them!
Convenient Jump Links:
Why You’ll Love This Gluten-Free Vegan Oreo Cookie Recipe
You only need a few major ingredients.
It is super easy to make for an impressive result.
The flavor-rich ingredients make it taste amazing!
All the ingredients are easily digestible for a gentle tummy.
Ingredients & Substitutions
How to Make My Vegan Gluten-Free Oreo Cookie Recipe
Step 1. Make the cookie dough
Combine the almond flour, tapioca flour, maple syrup, cocoa powder, coconut oil, vanilla extract, cinnamon, and salt in an upright mixer, mixing bowl, or food processor. Mix until well blended.
Test the moisture level of the dough by rolling a small amount in the palm of your hand. If it leaves chocolate residue, then you need more flour. Add more almond flour, 1 tablespoon at a time, until the rolled dough no longer leaves any chocolate residue when rolled in your hands.
Step 2. Roll the cookie dough
Place two bbq skewers on one half of a sheet of parchment paper. Roll 1/3 of the dough into a large ‘worm’ shape and place in between the skewers. Cover with the other half of the parchment paper and roll out the dough using a rolling pin. Press down until the rolling pin is resting on the two skewers, and roll the dough away from the center.
Cut out circular cookies with a cookie cutter and place them on a parchment-lined cookie sheet. The cookies will not spread during baking, so place them fairly close together.
Optional: You can add a decorative stamp using the next smaller size in this nested cookie cutter set. Lightly press the scalloped edge of the cookie cutter centered on each cookie. Then poke a small hole in the center of the cookie with the tip of the skewer.
Bake the cookies @ 350°F for 10 minutes.
Step 3. Make white chocolate cream filling
Combine the white chocolate chips and 1/2 teaspoon coconut oil in a microwave-safe bowl and melt in 20-25 second intervals, stirring in between. Cooking it for longer intervals could result in the white chocolate overheating and becoming thick, chalky and unrecoverable.
Once the chocolate is melted, stir in the cashew butter until well combined.
Step 4. Fill the cookies
You can spoon the chocolate cream onto half of the cookies. But piping will give you a cleaner edge. You can use a frosting piping bag and round tip or a simple plastic sandwich bag. Fill the bag with the cream, and cut out a small triangle from one bottom corner. Begin piping a bead of cream within about 1/8″ from the outer edge of the cookie and gradually work your way to the center.
Allow the piped cookie halves to set until the cream is slightly firm but still tacky. Then, gently press the remaining half of the cookies on top. You can leave the cookies on the counter to harden or set them in the fridge to speed it up.
Oreo Copycat Cookie Recipe Notes
Here are some additional tips for making the gluten free vegan Oreo cookie recipe:
- Make sure to use room temperature ingredients. This will help the cookies to come together more easily.
- Don’t overmix the dough. Overmixing will make the cookies tough.
- Bake the cookies until they are just set. Overbaking will make them dry.
- Be careful not to overheat the white chocolate chips when melting them. Overheating the white chocolate can make it thick, chalky, and unrecoverable.
- You can use a frosting piping bag and round tip or a simple plastic sandwich bag to pipe the chocolate cream onto the cookies.
- Allow the piped cookie halves to set until the cream is slightly firm but still tacky. This will help the cookies to stick together when you press them together.
Serving Suggestions
- Serve the cookies as they are, or with a glass of milk or coffee.
- Dip the cookies in melted chocolate or caramel.
Sandwich the cookies with ice cream. - Use the cookies to make a cookie cake or ice cream sundae.
- Crush the cookies and use them as a topping for brownies or cheesecake.
- Make a gluten-free vegan Oreo milkshake by blending the cookies with ice cream, milk, and your favorite toppings.
Homemade Oreo Cookie Recipe Storage Tips
Unfilled cookies: Unfilled cookies can be stored in an airtight container at room temperature for up to 3 days.
Filled cookies: Filled cookies can be stored in an airtight container at room temperature for up to 2 days.
Freezer: Unfilled cookies can be frozen for up to 2 months. To freeze, place the cookies in a single layer on a baking sheet and freeze for 1 hour. Once frozen, transfer the cookies to a freezer-safe bag or container.
Defrost: To defrost frozen cookies, place them in the refrigerator overnight. Once defrosted, the cookies can be stored at room temperature for up to 2 days.
Frequently Asked Questions (FAQ's)
Can I use other flours in this recipe?
Yes, you can substitute other gluten-free flours, such as oat flour, brown rice flour, or quinoa flour. You may need to adjust the amount of flour you use depending on the type of flour you choose.
Can I use other liquid sweeteners in this recipe?
Yes, you can substitute other liquid sweeteners, such as agave syrup, brown rice syrup, or coconut sugar. You may need to adjust the amount of sweetener you use depending on the type of sweetener you choose.
Can I use other chocolate chips in the white chocolate cream filling?
Yes, you can substitute other types of chocolate chips, such as semisweet chocolate chips or milk chocolate chips. You can also use white chocolate chunks or shavings.
Can I use other nut butter in the white chocolate cream filling?
Yes, you can substitute other nut butters, such as almond butter or peanut butter. You can also use sunflower seed butter or tahini.
Can I make these cookies ahead of time?
Yes, you can make these cookies ahead of time and freeze them for later. To freeze the cookies, place them in a single layer on a baking sheet and freeze for 1 hour. Once frozen, transfer the cookies to a freezer-safe bag or container. When you are ready to eat the cookies, thaw them overnight in the refrigerator and then let them come to room temperature before serving.
How long will these cookies last?
These cookies will last for up to 3 days in an airtight container at room temperature. You can also freeze the cookies for up to 2 months.
Helpful Links
Here are some links to the tools and products I use to make this recipe:
Easy Homemade Gluten-Free & Vegan Oreo Cookie Recipe
Ingredients
Chocolate Cookies:
- 1-1/2 cups almond flour
- 1/2 cup tapioca flour
- 1/4 cup maple syrup
- 1/4 cup cocoa powder
- 2 tablespoons coconut oil (melted)
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
White Chocolate Cream Filling:
- 2/3 cup white chocolate chips
- 3 tablespoons cashew butter
- 1/2 teaspoon coconut oil
Instructions
Chocolate Cookies:
- Preheat your oven to 350°F.
- Combine the almond flour, tapioca flour, maple syrup, cocoa powder, coconut oil, vanilla extract, cinnamon, and salt in an upright mixer, mixing bowl, or food processor. Mix until well blended. Test the moisture level of the dough by rolling a small amount in the palm of your hand. If it leaves chocolate residue, then you need more flour. Add more almond flour, 1 tablespoon at a time, until the rolled dough no longer leaves any chocolate residue when rolled in your hands.
- Place two bbq skewers on one half of a sheet of parchment paper. Roll 1/3 of the dough into a large 'worm' shape and place in between the skewers. Cover with the other half of the parchment paper and roll out the dough using a rolling pin. Press down until the rolling pin is resting on the two skewers, and roll the dough away from the center.Cut out circular cookies with a cookie cutter and place them on a parchment-lined cookie sheet. The cookies will not spread during baking, so place them fairly close together.
- Optional: You can add a decorative stamp using the next smaller size in this nested cookie cutter set. Lightly press the scalloped edge of the cookie cutter centered on each cookie. Then poke a small hole in the center of the cookie with the tip of the skewer.
- Bake the cookies @ 350°F for 10 minutes.
White Chocolate Cream:
- Combine the white chocolate chips and 1/2 teaspoon coconut oil in a microwave-safe bowl and melt in 20-25 second intervals, stirring in between. Cooking it for longer intervals could result in the white chocolate overheating and becoming thick, chalky and unrecoverable.Once the chocolate is melted, stir in the cashew butter until well combined.
- You can spoon the chocolate cream onto half of the cookies. But piping will give you a cleaner edge. You can use a frosting piping bag and round tip or a simple plastic sandwich bag. Fill the bag with the cream, and cut out a small triangle from one bottom corner. Begin piping a bead of cream within about 1/8" from the outer edge of the cookie and gradually work your way to the center. Allow the piped cookie halves to set until the cream is slightly firm but still tacky. Then, gently press the remaining half of the cookies on top. You can leave the cookies on the counter to harden or set them in the fridge to speed it up.
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