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!
Trending Recipes Right Now:
Made these before Christmas vacation, and everyone loved them! They never had a chance.. 😀
If I could post a picture, I would! But I’m not very computer savvy!
Oh my gosh these are amazing! My dad is very particular about his Oreos, but he said these tasted like the real thing!
These are just the best thing ever. I like them better than the ‘real’ thing, by far. If you make them a little larger, they come out soft and cake like instead of crispy. I love them both ways, and the recipe is super simple.
One question. Do they taste good? lol
don’t have coconut butter, or non-hydrogenated shortening or Earth Balance coconut spread. any other substitutes?? thanks!
I’ve tried some of your recipes and i have always failed. I don’t know why, i failed again with this one. They were chewy and not crispy at all, like raw inside. May be it could be a good idea to post at least one picture from the raw dough so we can see if we’re doing something wrong before all the waiting and baking, just to find out it was a fail.
That’s very surprising, considering the thousands of people who make CCK recipes successfully. Are you making substitutions to the recipes? Have you checked out CCK’s recipe FAQ page located at the top of her blog? Here’s the link:
https://lett-trim.today/faq-page/recipe-questions-and-troubleshooting/%3C/a%3E%3C/p%3E
Hi, thanks for your answer, i’ll check the link for more information. Well, i’m sure i’m doing something wrong because i’m not very good in cooking really 🙂 🙂 I’m not blaming anyone, just wanted to give an advice 🙂 I don’t think i’m making any substitutions, i follow the recipe exactly and i use the “gm” measures because i live in Italy and we don’t use “cups and teaspoons” 🙂 for cooking, that’s why i like Katie’s blog so much. I’ll try again after i read the FAQ page. Thanks again 🙂
Just made these and subbed erythritol for the xylitol–I don’t keep xylitol in the house because it’s poisonous to dogs. Came out perfectly. Soo good! Thanks for the recipe 🙂
These are INSANELY delicious!!! I didn’t have any cocoa powder so I subbed it with Hershey’s Chocolate Syrup and tasted UH-MAZING! It so gooey and perfect! I bet it would taste great with the cocoa powder but I’m sticking with the syrup. It was just too gooey and fabulous to forget. Love your work Katie. Made tons of your recipes but this one just killed me. Keep it up! 🙂
Oops wrong recipe hehe. I’ll put this on the right one. 🙂
Hey cck! Would organic pastry flour work in these?
Hi! I have one question: you said that these Oreos are whole-grain, do you use whole grain spelt flour or normal spelt flour? Because normal spelt flour is just white as normale white wheat flour, right? I would like to try these but I would need to know which flour to use.
BTW. I’ve tried your soft pretzels and loved them! But the consistency changes a lot the next day.
I receive your recipes & would love to receive a vitamix, to mix some of that yummy goodness in!!!
I JUST made these and they turned out AMAZING! They tasted just like oreos and the filling was so yum! They actual cookies when baked rose a tiny bit and didn’t even look as they did in the picture or fall apart, they baked just like a normal cookie would, and held their shape and worked amazingly!
Finally made this right! This was my third attempt, and it seems it has gone right 😉 . The first batch had the cookies too thin, I burnt the second one, and now I accidentally melted the butter so the filling was crumbly – I just added some milk as needed and it fixed itself right away! Will make these a thousand times more for sure!
Seriously, I have yet to try a recipe of yours that I didn’t absolutely love!!
I made these today, they came out good. I used the grams portion of your recipe instead of the cups, it was easier that way. I used all purpose flour , the only problem I had was some difficulty rolling the dough because it kept sticking to the rolling pin , but in the end all was good. I had to use coconut oil to make the filling since I ran out of butter, the filling was runny, I use butter next time. This is a great recipe for my chocolate addicted self , I love my oreos.
Do they freeze well? They look wonderful!
Yes.