Vegan Oreos
These oreos are vegan, dairy-free, and made with healthy ingredients like organic cacao powder for the best chocolate flavor you’ll love. They're better than the real deal!
Equipment
- Cookie Sheet
- Circle Cookie Cutter (Optional)
Ingredients
Wet Ingredients
- 1 flax egg (1 tablespoon ground flax seed + 3 tablespoons water)
- ½ cup vegan butter room temperature, soft
- ⅔ cup coconut sugar
- 1 teaspoon vanilla extract
- 2 tablespoons pure maple syrup
Dry Ingredients
- 1 ¼ cup white whole wheat flour (or all-purpose)
- ⅓ cup unsweetened cacao powder (can also use dutch cocoa powder)
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon salt
Filling
- ½ cup vegan butter
- 1 cup vegan powdered sugar
- 1 tablespoon non-dairy milk
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
Cookies
- In a small bowl, stir together 1 tablespoon ground flax seed with 3 tablespoons water. Let stand for 5-10 minutes to thicken. This is the flax egg.1 flax egg
- In a large bowl, mix together the vegan butter and coconut sugar with an electric or stand mixer or vigorously by hand. Once combined and smooth, add in the flax egg, vanilla extract, and maple syrup. Stir until well combined.1 flax egg, ½ cup vegan butter, ⅔ cup coconut sugar, 2 tablespoons pure maple syrup, 1 teaspoon vanilla extract
- Sift the flour, cacao powder, cinnamon, baking soda, and salt into the bowl of wet ingredients. Stir until the batter is combined. It will be thick and sticky.1 ¼ cup white whole wheat flour, ⅓ cup unsweetened cacao powder, 1 teaspoon ground cinnamon, ½ teaspoon baking soda, ¼ teaspoon salt
- Use your hands to form the dough into a ball. Wrap in plastic saran wrap or aluminum foil and place in the fridge for 30 minutes to chill. This makes it easier to work with.
- Preheat your oven to 350 degrees Fahrenheit and grease a cookie sheet with non-stick cooking spray. Scoop dough the size of a robin's egg and roll into a ball with your hands. Place on the cookie sheet and gently press on the dough to flatten it into a circle shape.
- Bake for 7-8 minutes. Let stand on the pan for 5 minutes to set up and harden. For perfectly shaped cookies, use a 2-inch circular cookie cutter to remove any imperfect edges while the cookies are warm. Transfer to a cooling rack before filling.
Filling
- In a medium bowl, beat vegan butter with an electric mixer on medium-high speed until light and fluffy. Add in vegan powdered sugar in small increments at a time and blend together. Then add the vanilla extract, plant milk, and salt. Mix again until the frosting is well-combined and fluffy.1 teaspoon vanilla extract, ½ cup vegan butter, 1 cup vegan powdered sugar, 1 tablespoon non-dairy milk, ¼ teaspoon salt
- To fill the cookies, gently spoon a dollop of frosting on the bottom of a cookie. Use the spoon or your fingers to spread the frosting evenly on the cookie. Then add a second cookie on top and squish together to flatten into an oreo sandwich.
Notes
These cookies are soft and delicate, so be careful when handling them when they're freshly baked.
Consider adding other flavor extracts to the filling to make different flavored oreos. Try adding mint, orange, lemon, or maple extract instead of vanilla for a different flavor!