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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Oat flour isn’t working for me either!
I just made these, and they are DELICIOUS. Definitely a keeper recipe! The filling, in particular, is so close to the original that I can see myself doing the twist-and-lick!
Just a few notes… Instead of rolling them out, I shaped the dough into a log, froze for an hour, and sliced the cookies. They were small and thin, which is fine, but only yielded 16 sandwich cookies. I don’t see how I could have gotten 20-24. I also doubled the filling and it was the perfect amount -not double-stuf-y, just right.
Great recipe!
Meant to add: I used oat flour with great results.
Hi Katie! Hope this gets seen regardless how old the post? Any oil substitution that can serve well for such a beautiful concoction? Anticipating your advice!!?
not healthy at all. oats are starchy and sugar and xylitol are horrible for your health. xylitol can kill a dog and for people with reflux it causes some serious vomiting which says something right there.
people sure love to push the xylitol
in the long wrong they will soon find out how bad it really is
Can these be made with stevia instead of xylitol?
Hmmm, it would change the bulk of the recipe. I’d recommend experimenting with a stevia baking blend if going the stevia route. If you do experiment, be sure to report back!
Awesome recipe! Could these be crumbled to make oreo cookie crumbs for another recipe?
Thanks,
Meg
Sure!!
The dough was very wet I think it should be 1 cup of flour
I tried this recipe today and it came out amazing! They don’t taste exactly like Oreos, but they are delicious! I followed the directions and only made 1 change. For the frosting I used butter instead of shortening. Dough formed well, baked fine for 10 min., the frosting I made was perfect and I piped it on the cookies so they were all even. Picture perfect and a healthier option. Will probably make again!
Hi! Do you use regular brown Dutch Cocoa or have you tried using the black Dutch Cocoa? I’ve never baked with it but I’ve read a lot of comments that the Black especially imparts the Oreo flavor! Thanks!
Has anyone had luck with freezing the dough? I love these and want to keep it on hand.
You can!