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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Made these today and Oh My Yum!!
I sprinkled a little fleur du sel on top of each one when they came out of the oven because I love a little sweet and salty. Thanks for the recipe!
Julia Kristina
Katie I was just wondering where do you buy a lot of your ingredients from?
I’m having a lot of trouble finding them in stores. I really want to make more of your recipes the healthiest way I can !
thank you so much!
Oat flour
Spelt flour
Dutch coco
Full fat coconut milk
xylitol
Evaporated cane juice
April
Have you looked at Whole Foods? A lot of ingredients can even be found at regular grocery stores. Just ask the salesperson. Or check Amazon.
Had a failed attempt at making the Oreo cookies (which look delicious). After refrigerating and moving to a plastic bag, it was so mushy and gooey that it just stuck to everything! By the time I had it out to roll it flat, I was losing half my dough to the countertop. Any suggestions? I really want to make them! Please help!
Thanks!
Did you read through Katie’s Recipe FAQ page at the top of the blog yet? Please respond back!
Yes, I read through it. I am gluten free so I used gluten free flour. But I may have used agave instead of evaporate cane juice, I’m not sure if I did that or sugar. Either way I’m thinking the dough was just too moist.
You can’t substitute agave for evaporated cane juice. One is a dry sweetener and one is a liquid. That would explain why your dough was too soft.
Wow this recipe!! I can’t wait for Christmas and valentines to make these for my boyfriend, Oreos are his favorite cookies so why not enjoy them without all the gross ingredients from the original recipe? I saw a few pins if dipping Oreos in white chocolate, would this still work with these homemade cookies?
Yes, definitely!
Yum! Is coconut oil interchangeable with coconut butter?
Not really. Think peanut butter to peanut oil.
the nutella fudge pops look amazing<333
these look really pretty, i hope they taste as pretty! i will make these and see if they do taste better than real oreos!!!:):):):):):)
Hey Katie,
please you excuse my bad English- I´m from Czech Republic and I can better speak Germany.
I would like to thanks you very much for your the best web pages around the world!
This is healthy oreos is the best healthy things, what I ever tasted!
I made this cookies like a Christmas sweets and but still not Christmas, all cookies are gone!
I believe, that you understand me and have a nice day!!
Adéla
My daughter cannot have coconut for health reasons. What can I use to replace the coconut butter? Is regular Earth Balance ok? It’s so frustrating these days because there’s such an increase in using coconut everything. For me, I love it! But unfortunately she can’ have it 🙁
I am confused by your question, Nicky. It lists a coconut-free option right there in the recipe.
I used original Earth Balance and they worked out well. Although the icing was very “buttery” (but delicious) using 1/4 cup. I think using 2-3 Tbsp Earth Balance (instead of 1/4 cup) would produce an even better icing taste and texture!
Wow these are so good! Just a few things, I don’t know if it’s my countertop or what but rolling the dough didn’t work, it stuck to the surface. I found it easier to pick off bits and roll it into a ball then put them on the cookie sheet and press them down to make circles. The icing was so delicious but may need to double it as there wasn’t a lot. And they really do taste like Oreos, but homemade is always better!
Hey Katie,
Love these but I’m struggling to get the ‘crunch’ of a real Oreo! Any ideas? Hotter oven or bake for longer?
All the best!
Tom
Bake a little longer, and store in a glass container.
These taste better way better than oreos. They were fast & easy. The hard thing is only eating one though. Once you eat one, you want to eat like 5. It’s so hard to stop eating these heavenly bites.
I just made this dough and it is delicious! That said, even after an hour in the fridge, it sticks to the rolling pin and counter. I might make it again using less non-dairy milk. But for now, with the sticky dough I have, any pointers?
Easy fix: Just freeze it until firm!
I make these quite often, probably once a month or so. Just wanted to say thanks, this is a brilliant recipe, and has brought chocolate back to my low saturated fat diet. Amazing!
Hi Katie,
I made some of your recipes and wanted to share photos. Pictured here : http://tinyurl.com/o672gr4
Includes are Healthy Oreos, Black Bean Brownies, Reeses Copycat PB Eggs and Cream Cheese Chocolate Chip cookies. I froze them so I have a selection to choose from for some time to come.
Thanks for the recipes, they are very easy to follow!
Lorrie
I would LOVE to make these…..If I omitted the 2 tbs of maple syrup/agave, should I increase the xylitol at all?
I was wondering the same thing! Did you try it by chance?