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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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)
Hi Katie this is my first post! Woohoo! I love your recipes and each week I choose one to cook up for my family as a healthy lunch snack :). Next week I was thinking of making your healthy chocolate Mousse cheesecake bars. Would these work if I baked them in a tin for the crust, or would it be better if I bake them, then crush them and mix them with butter/coconut oil? Or would you advise one of your raw crust recipes? Thanks from NZ!! 🙂
You’ll have to experiment to see how it works. Please let us know the result, if you do.
Can I use almond flour instead of spelt flour
You can always experiment! If you do, let us know the result.
Another FAB recipe! I only like the cookie part of Oreos (as a kid I would scrape out the cream and throw it away), so at first glance I thought I’d skip making the filling. Then I saw the filling was coconut butter and that changed my mind quick! These came out delicious, filling and all!
You realize that these aren’t that healthy……..
Hi Katie, these look amazing, but could I use, almond meal?
You can always experiment. Be sure to report back if you do!
Recipe looks great, but I’m confused with the amount of flour used; 120g = 1cup but you list it as 3/4cup. Could you clarify which amount please?
Always go with the gram measurements when given for a recipe, as cups will vary weight-wise depending on whether it is fully packed or loosely packed.
Hello Katie! I have a question. What’s the inch of your circle cutter when you made this?
Katie, Can you substitute sucralose for the xylitol in this recipe? I could not find xylitol in any of the stores in my area.
Thanks, Annette
You would probably do better with a splenda baking blend if you want to keep it sugar free. You need something that measures the same bulk as sugar. Be sure to report back if you do try!