These healthy and vegan Oreos give you the same deliciousness of the original, without all the high fructose corn syrup or trans fat!
America’s favorite cookie gets a healthy makeover –
Unlike Oreos, the cookies above can be whole-grain, with no soy, corn syrup, or artificial flavors.
They are also much lower in sugar than packaged Oreos, and they just so happen to be vegan as well!
And just in case you were wondering…
Yes, they really do taste like Oreos.
Maybe better. Homemade always tastes better.
Healthy Cookies Recipes – Over 100 Recipes
Do you know any Oreo lovers?
Oreos are known as America’s favorite cookie, with over 70 million Oreos sold each day!
Who is eating all those Oreos???
Healthy Vegan Oreos
These healthy and vegan Oreos give you the same deliciousness of the original, without all the high fructose corn syrup or trans fat.
Ingredients
- 3/4 cup spelt, white, or oat flour
- 6 tbsp dutch cocoa powder – regular cocoa is fine; they just won’t taste as authentic
- 6 tbsp unrefined or regular sugar, or xylitol for sugar-free
- 1/4 tsp salt
- 1/4 tsp baking soda
- 1 tsp pure vanilla extract
- 1/4 cup vegetable or coconut oil
- 3 tbsp milk of choice
- 2 tbsp pure maple syrup, honey, or agave
Instructions
- *For the Oreo filling, beat together 1/2 cup powdered sugar or sugar free powdered sugar, 1/2 tsp pure vanilla extract, and 1/4 cup melted coconut butter OR non-hydrogenated shortening (such as Spectrum) or Earth Balance spread, either with beaters or a food processor, or patiently by hand, until completely smooth.For the Oreos, combine first 5 cookie ingredients, and stir very well. In a separate bowl, combine remaining ingredients for the cookies. Mix wet into dry to form a dough, then refrigerate 30 minutes before baking. Preheat oven to 300 F. Put dough in a plastic bag, and smush into one big ball. Remove from bag, roll into a thin dough, and cut flat circles using a circle cutter or a circle-shaped lid. Bake on a greased cookie tray for 10 minutes; they’ll still look a little underdone when they come out of the oven, but that’s okay. It's important to allow them to cool 10 minutes before removing from the tray, as they firm up during this time. Put about a teaspoon on half of the cookie discs, then top each with remaining cookie discs and refrigerate to set. Store in the fridge so the filling stays hard.View Oreos Nutrition Facts
Notes
Also be sure to try these Vegan Chocolate Chip Cookies.
Like this recipe? Leave a comment below!
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These are so amazing! My 12 year old said he likes them better than oreos! AND I used all of the healthier ingredients! They taste so much like original oreos, but with a hint of coconut (I used coconut oil in the dough and coconut butter in the creme). The cookies were softer than I expected, but I’ve scrolled through the comments now, and I may bake a little longer or allow them to dehydrate in the oven a bit next time.
Great Blog!! I haven’t eaten oreos in years but after this I must try it.
These are amazing they taste like browiessss 😍😍
I agree with several others that these don’t quite taste like Oreos, but they are a decent substitute if you’re looking for a healthier cookie! There’s still fat and sugar here, but much less and none of the bad oils. I found it easiest to put the dough in a plastic bag, roll it into a long log and freeze it for a little while to firm up. Then I used a serrated knife to slice coins. Make sure to make the rounds small, like the size of a quarter, because they do expand a little bit. The filling is good but you can definitely taste the coconut, which to me is the main reason they don’t taste just like Oreos. The filling recipe barely made enough to fill all my cookies, though it would have been better with more for a more Oreo-like cookie to crème ratio. I made the filling in advance and left it out on the countertop; I made the cookies the next day. The filling got really hard just being at room temp, so I softened it in hot water. This worked good enough to make it spreadable, but it would have been easier to assemble the cookies while the filling was still soft (right after making it). Anyone have any ideas on how to better mask the coconut flavor?
Oreos are already vegan… :/
But not gluten free! We have celiac disease so all wheat flour is off limits.
These are lovely. I made it with organic cane sugar, and a mix of rice and millet flour and tapioca starch. The cookies are crispy and delicious. I am actually using them as filling in a vegan gluten free ice cream cake for my child.
I tried these tonight with more typical ingredients (white flour, dutch cocoa, sugar, honey, smart balance butter) and they were tasty. They did not taste like at all like oreos, but they were very chocolatey. My kids and I agreed they tasted like a fudge brownie (but in cookie form).
The filling is basically a simple frosting recipe (with the ingredients I used). We added a bunch of powdered sugar to get a more creamy consistency and to help dilute the buttery flavor. We didn’t taste it much anyway.
How much sodium does this have per serving? Can I use “No Salt” or some other brand of fake salt as a substitute? If so, how would this effect the sodium count?
hello! what size and thickness should the oreo cookie be? ty!
Hi Katie,
My cookies flattened more once they started baking- resulting in thin cookies.
I used oat flour and liquid coconut oil. Should I use solid coconut oil next time ?
Hi! This is what you want 🙂 Oreos are supposed to be flat, so they should not rise much.
I cannot have any type of non-hydrogenated shortening. Everything needs to be from scratch, is there any sub for that, that won’t ruin the recipe?
I need to use homemade everything. Dairy free, Nut free, gluten free, corn free..as well, is there anyway to sub shortening for olive oil (I can safely have that)?