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We’ve done vegan, gluten-free Oreos before, but never a CLASSIC baked version. That HAD to change! After many tests (and faces stuffed with Oreos), we landed on a WINNER: a crispy, chocolaty cookie that snaps perfectly and keeps its crunch even when the sweet, creamy filling is added. Oh, yes!
These snack-able, nostalgic treats are made with just 7 ingredients and are ready to make lunchbox and snacking dreams come true. Let’s get baking!
How To Make Vegan Gluten-Free Oreos
These cookies begin like most good cookies — by beating together the “butter” (softened refined coconut oil) with cane sugar until fluffy and well combined.
Next, we add in cassava flour, cocoa powder, baking powder, and sea salt to create the dough. After many tests, we found this combination of refined coconut oil + cassava flour created the quintessential “snap” of a classic Oreo, plus a neutral, chocolaty taste.
Then it’s time to roll out the dough, cut with a cookie cutter, and bake!
While they’re baking, it’s on to the filling, which comes together with just 2 ingredients: refined coconut oil for its neutral flavor (no coconut taste!) and powdered sugar to thicken to a spreadable consistency. Spread onto a cookie, sandwich with another, and it’s Oreo time!
Now, we have some important life questions for you: Are you a cookie or a filling person? Do you separate your Oreo or eat it all in one piece? Let us know in the comments! There are correct answers, but we won’t judge if you get them wrong 😉
We can’t wait for you to try these homemade Oreos! They’re:
Chocolaty
Crisp with a perfect snap
Sweet cream filled
Nostalgic
Snack-able
& SO delicious!
These cookies are great for lunch boxes, mid-day slumps, sleepovers, movie nights (Parent Trap and dip them in peanut butter, anyone?), and everything in between.
More Chocolaty Cookies
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Servings 25 (sandwich cookies)
COOKIE
- 1/2 cup softened refined coconut oil
- 2/3 cup cane sugar (ensure organic for vegan-friendly)
- 3/4 cup cassava flour* (we like Otto’s)
- 2/3 cup cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp sea salt
- 4-6 Tbsp water
FILLING
- 1/3 cup softened refined coconut oil
- 1 cup powdered sugar (ensure organic for vegan-friendly)
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Preheat your oven to 350 degrees F (176 C) and line two baking sheets with parchment paper.
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COOKIES: In a medium bowl with an electric mixer, beat together softened refined coconut oil and cane sugar on medium speed until light and fluffy, 1-2 minutes. Next, mix in the cassava flour, cocoa powder, baking powder, and sea salt until a crumbly dough forms. Then add the lesser amount of water and mix until fully combined. The dough should easily hold together when squeezed — add more water if too dry and more cassava flour if too wet (we started with 4 Tbsp of water, but ended up adding another 1 Tbsp). Form the dough into a cohesive disk and place it onto a piece of parchment paper.
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Move the dough to the center of the parchment paper and place another piece of parchment on top of it. Use a rolling pin to roll the dough out to 1/8-inch thick. Use a 2-inch cookie cutter to cut the dough into circles. Use a spatula to place the cookies about 1 inch apart on the baking sheet. Roll up the scraps and repeat with the remaining dough.
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Ensure all the cookies are arranged about 1 inch apart on the baking sheets. Bake the cookies in batches on the center rack for 10-13 minutes. The cookies should feel set yet very slightly soft. They will firm up as they cool. Cool the cookies on their tray for 5 minutes, then transfer to a wire rack to fully cool.
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FILLING: To a medium mixing bowl, add softened coconut oil and powdered sugar. Using an electric mixer, beat the filling starting on low speed and working your way up to high until it looks like thick frosting. Set aside.
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When the cookies are completely cool, use the back of a knife or a spatula to place about 1 heaping tsp of filling on the bottom of one cookie and use another to create a sandwich.
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Store leftover cookies in an airtight container at room temperature for up to 4-5 days. They also freeze well! Let thaw at room temperature before eating.
*Cassava flour sub: 1 cup (160 g) Minimalist Baker Gluten-Free Flour Blend works well in place of the 3/4 cup (96 g) cassava flour, but it requires chilling the dough for 10-15 minutes at the end of step 2. Other gluten-free blends (including our DIY blend), might also work, but we suggest comparing the consistency of the dough to the photos and adding more flour if needed.
*Nutrition information is a rough estimate.
Serving: 1 cookie Calories: 121 Carbohydrates: 14.7 g Protein: 0.5 g Fat: 7.5 g Saturated Fat: 6.2 g Polyunsaturated Fat: 0.1 g Monounsaturated Fat: 0.6 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 34 mg Potassium: 47 mg Fiber: 1.1 g Sugar: 10.2 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 11 mg Iron: 0.4 mg
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