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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Would it work if I used almond flour for this recipe?
Did you include the powdered sugar in your nutrition facts? It’s not in the ingredients list, which is why I ask.
YUM! How large are the Oreos in size?
Hi would regular butter be okay to substitute for the coconut butter? My brothers favorite cookies are Oreos so was thinking of making these for his birthday.
I love your recipes especially because both my son and I are diabetics. I make them often. I have only one suggestion. Although I PIN them, I usually print a copy of something that I am going to make right off. I wish that when I printed the recipe the Nutrition Facts printed as well. I have also gotten your cookbook (not the newest one yet) and pass some recipes onto my sister-in-law who is following Weight Watchers. We love the fact that the points are indicated. Keep it up and !
Soooo going to need to try these!
Yummy ! 🙂 it looks so delicious and a stomach filler, I will definitely try these at home and the pictures are also impressive 🙂 thanks for sharing this Katie 🙂
Good Oreo type cookie. The dutch cocoa makes a huge difference in the chocolate!
Aw I love the picture!
The first time I made these cookies I used whet flour and sugar; they were really good. I decided to make them today with oat flour ad xylitol. Even after refrigeration the dough was too sticky to roll. Adding additional oat flour didn’t help. This was the first time I’ve tried using 100% oat flour or xylitol so I’d love to have comments n how to have been more successful.
I used xylitol and oat flour today and had the same issue! Very wet batter. I tried adding some extra out flour and spelt flour. Will let you know how that goes
I also tried oat flour today and there was NO way I was gonna try to roll it out. Now I’m reading through comments, debating on just using a cookie scoop or adding another type of flour to try to thicken it up… ?♀️
So strange, I had no trouble with it. But if the dough is too gooey to roll, just pop in the freezer until firm!
Hi,
I made these tonight to rave reviews from my son and husband (sadly with my current diet restrictions I can’t try them. They look so good and were fun to make). This is so awesome. My son has a lot of food allergies and he was super excited to try an Oreo. I’m sorry if this should be obvious, but I used the Earth Balance in the tub for the filling. Should that be melted first? The filling part seemed very goopy though it looks like it did set well in the fridge. I did melt the Earth Balance and just want to know if I shouldn’t next time (there will be many more batches of these around here!)
Thanks!
Sarah
Hmm yeah, no need to melt the EB, because you’re essentially making frosting, where butter/vegan butter isn’t melted first.