Gluten-Free Vegan Homemade Oreos

These Gluten-Free Vegan Homemade Oreos are crunchy and chocolatey, and filled with a sweet, silky, melt-in-your-mouth cream filling. They're also refined sugar free and are perfect for Christmas cookies and make excellent edible gifts.

How to make the cookies

Scroll down to the bottom of the post for the full recipe.

• Mix together the ingredients for the cookie dough in a glass mixing bowl.

Tip: If the dough looks too wet, place it in the fridge for an hour to help it firm up. If it looks too dry, add a splash of any type of plant-based milk.

• Use a rolling pin to roll out the dough (do this a small amount at a time) until it's a little less than ½ cm (¼ inch) thick - you should roll out the dough between two sheets of baking paper as it’s very sticky!

• Use a circular cookie cutter to cut cookies out of the dough – roll out the dough a few times until you use it all up (you should be able to make 28 cookies),

• Transfer the cookies onto a rectangular baking tray.

Tip: Line the baking tray with greased baking paper to make sure the cookies don't stick.

• If you wish, use a smaller cookie cutter with a different shape to make a small indent in the surface of the cookies to make a pattern - be careful not to press it all the way down.

• Bake in the oven for around 20 minutes until firm to the touch - they will firm up more once cooled and out of the oven.

• Leave them to cool completely and firm up before sandwiching them together.

How to make the cream

• Place all the ingredients in a food processor or blender.

• Whizz until completely smooth, adding some plant-based milk or water to thin out if necessary.

How to assemble

• Use a knife to spread 1 teaspoon of the cream in the centre of half of the cookies.

• Sandwich together with the remaining cookies.

How long do these Homemade Oreos keep for?

These Oreos taste best eaten within the day but keep covered in the fridge for up to a few days - they do become softer the longer you leave them, though.

Substitutions you can make

• You can replace the coconut oil with coconut butter or vegetable oil.
• You can use any type of liquid sweetener: maple syrup, agave syrup, brown rice syrup etc.
• You can use any type of plant-based milk: almond milk, rice milk, soy milk, cashew milk, oat milk etc.
• The ground almonds (almond meal) can be replaced with ground walnuts or ground sunflower seeds.
• You can replace the cacao butter with coconut butter.

Tip: The brown rice flour CANNOT be replaced with white rice flour or any other gluten-free flour - it is essential for creating a crunchy shortbread texture.

Flavour substitutions you can make

• You can add some peanut butter to the cream.
• You can add some peppermint extract to the cream.
• You can add freeze-dried strawberries or raspberries to the cream when blending.
• You can add some matcha powder to the cream (though you may need to add some extra sweetener as matcha is bitter).
• You can add some cocoa powder to the cream (though you may need to add some extra sweetener to balance out the extra bitterness).

More gluten-free vegan cookie recipes

• Chocolate Chip Cookies
• Oatmeal Raisin Cookies
• Blueberry Breakfast Cookies
• Peanut Butter Cookies
• Snickerdoodles
• Oatmeal Cookies
• Sugar Cookies
• Chocolate Cookies
• Carrot Cake Cookies
• Millionaire Shortbread
• Pumpkin Cookies
• Thumbprint Cookies

If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.

Watch how to make this recipe

Gluten-Free Vegan Homemade Oreos

These Gluten-Free Vegan Homemade Oreos are crunchy, chocolatey and filled with a sweet, melt-in-your-mouth cream filling.

4.12 from 9 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: gluten-free oreos, homemade oreos, vegan oreos

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Servings: 14 cookies

Calories: 240kcal

Author: Rhian Williams

Ingredients

For the cookies:

• ▢ 30 g (⅛ cup) coconut oil (or sub coconut butter or vegetable oil)
• ▢ 14 tablespoons maple syrup (or sub any other similar sweetener)
• ▢ 150 g (1 ¼ cup) ground almonds (almond meal) *
• ▢ 150 g (1 cup) brown rice flour **
• ▢ 1 teaspoon baking powder (ensure gluten-free if necessary)
• ▢ 50 g (½ cup) dark cocoa powder ***
• ▢ Pinch salt

For the cream:

• ▢ 75 g (½ cup) cashew nuts soaked in cold water overnight or in hot water for 15 minutes
• ▢ 10 g (0.35 oz) cacao butter
• ▢ 6 tablespoons maple syrup (or sub any other sweetener)
• ▢ 1 teaspoon vanilla extract

Instructions

For the cookies:

• Preheat oven to 170 degrees Celsius (340 degrees Fahrenheit).
• Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave.
• Add the maple syrup, ground almonds, brown rice flour, baking powder, cocoa powder and salt and mix well – add a splash of milk if it’s looking too dry to combine.
• If the dough looks too wet, place it in the fridge for an hour and it will firm up.
• Use a rolling pin to roll out the dough (do this a small amount at a time) until a little less than ½ cm (¼ inch) thick - you should roll out the dough between two sheets of baking paper as it’s very sticky!
• Use a circular cookie cutter to cut cookies out of the dough – roll out the dough a few times until you use it all up (you should be able to make 28 cookies).
• Transfer the cookies onto a baking tray lined with greased baking paper.
• If you wish, use a smaller cookie cutter with a different shape to make a small indent in the surface of the cookies to make a pattern - be careful not to press it all the way down.
• Bake in the oven for 20 minutes until firm to the touch (bearing in mind that they will firm up more once cooled and out of the oven).
• Leave them to cool completely and firm up before spreading over the cream and sandwiching together.

For the cream:

• Drain the soaked cashews and add to a food processor or blender with the cacao butter****, maple syrup and vanilla.
• Whizz until completely smooth, adding some plant-based milk or water to thin out if necessary.

To assemble: 

• Use a knife to spread 1 teaspoon of cream in the centre of half of the cookies.
• Sandwich together with the remaining half of the cookies.
• Taste best when fresh, but keep covered in the fridge for up to a few days (they do become softer the longer you leave them).

Video

Notes

*You can alternatively use almond flour.

**You MUST use brown rice flour – white rice flour won’t create a crunchy shortbread-like texture.

***Oreos are very dark because they are made using alkalised cocoa powder, which has a very dark colour. It doesn't really matter as the recipe will still work no matter what type of cocoa powder you use, but if you want an authentic Oreo look, I recommend using a dark cocoa powder.

****If your food processor isn’t very powerful, it may have trouble with the cacao butter. In this case, melt the cacao butter first using a bain-marie before adding to the food processor.

The number of cookies this recipe will yield will vary depending on the size and shape of the cookie cutters you use and how thick you roll out the dough.

 

Nutrition Facts

Gluten-Free Vegan Homemade Oreos

Amount Per Serving

Calories 240 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 4g20%

Sodium 5mg0%

Potassium 214mg6%

Carbohydrates 34g11%

Fiber 3g12%

Sugar 18g20%

Protein 5g10%

Calcium 74mg7%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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