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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What can I sub for the powdered sugar. I really do try and use the least amount of sugar possible so what can I do about this. I’ve been dying to make these!
I just made these and WOW! Way better than storebought oreos. Also, I didn’t have any non-hydrogenated shortening for the icing, so I used Crisco instead, and it’s delicious! 🙂
Thanks Katie!
I just made these and WOW! Way better than store-bought Oreos. Thanks Katie! 🙂
I like these without the icing. They are so addictive is the problem. I can eat 10 single cookies a day. Once you eat one, you want another! Why so addicting! Love them and so simple to make
Dear Katie,
I baked these oreos 2 days ago.
I am baking them again right now cause they taste so nice.
My biggest challenge with them:
The cookie dough is sooooo sticky. I can not properly make round circles because the dough sticks all over my fingers. How do you get them so evenly round ?
It’s even hard to just get it from the board onto the baking tray because they stick so much on the board.
Please help me
Max
Hi! If your dough is too sticky, just chill it in the freezer until it is dry enough to roll out. Hope that helps!
These were fabulous! I didnt need them to be gluten free so used regular flour and they came out great! More soft like a whoopie pie but that was fine for us. My grandson is allergic to dairy, soy, peanuts, egg and legumes so regular oreos are out for him. He loved these. Thank you so much Katie!
Has anyone tried this recipe but omitting the maple syrup? Will it affect how it bakes or just make it less sweet?
This was the first recipe I’ve ever tried from your blog, and it is so amazing! It really does taste like real oreos – even a bit better! 🙂
Can we use wholemeal spelt flour? Thanks CCK!
That is what she uses, so yes 🙂
Is it possible that I can omit the oil and maple syrup?
Hello Katie, I love this recipe and everything always turns out great! Regarding the filling though, you say to keep it stored in the refrigerator, but for plain old coco butter you say that it can be stored in the pantry for maybe a couple of months. Can the extra filling I make be stored in the pantry too?
It’s always so hard when it comes out of the fridge, and I don’t know if its a good idea to constantly be heating/refrigerating.
to make the icing sugar can i use coconut sugar? will it taste too much like coconut sugar? i dont have xylitol or sucanat
As I’m hypoglycemic I have to avoid sugar at all costs, I use Swerve sweetener as it does not spike my insulin at all!
So I’m wondering if I can omit the maple syrup and agave for this recipe?
Thank you so much, I absolutely LOVE your recipes!
Can the filling for the “Oreos” be used instead of the frosting for the Chocolate Obsession Cake?
Above it says the recipe is vegan but then calls for milk.
Wondering if I could secretly substitute these oreos and your nutella recipe so my little sisters would eat healthy desserts. (They tend to turn their noses up at things when I say they’re healthy)