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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They seem to be even more like real oreos if you leave them out for a couple of days lightly covered in plastic wrap… I think the fact that the cookie part gets a little stale and harder, and the cream gets a bit dryer, makes them more authentic!
I LOVE Oreos!! They are my number one weakness. And I can’t have just one or two. I can easily eat the whole package if I’m not paying attention. I can’t wait to try this recipe!! Thank you!!!
I love these cookies! Even the uncooked dough is good. And I think these seem even more rich than regular Oreos so I can eat one instead of the whole package. sometimes I eat two though shhh don’t tell anyone 😉
I’m an oreo lover!!!! 😀
I made the cookies yesterday. Kind of time intensive…the dough was very hard to work with and roll out. I didn’t change anything at all. The cookies tastes AWESOME. the filling was a bit too sweet for even the sweet lovers here. All in all it was okay 🙂
Hi Sarah,
What flour did you use? The dough definitely shouldn’t be hard to work with. Give me more info about what you did and specific ingredients, and hopefully I can help figure out what went wrong!
Just made these and they are AWESOME!!!!
I can’t get over how much they taste like real Oreos. To anyone reading this, RUN to your kitchens and make these right away!
Also a word about the coconut butter if you go that route: coconut butter is hard if you live in a cold climate, and it needs to be soft for this recipe. Don’t stick it in the microwave, as it will just burn and get even more crumbly. Instead, heat it gently, in a warm oven that is cooling off from when you cooked something else (Katie’s suggestion) or gently with the double broiler method on the stove, or in a dehydrator maybe?
Thank you thank you for this amazing recipe!
Help!
I can’t stop eating these! They are not Oreos, they are WAY better than Oreos!
Does anyone know how to easily turn these into Golden Oreos? I don’t so much like Oreos (although I bet these taste way better!) But I ADORE Golden Oreos <3 But I don't adore the ingredients list xP
For people having trouble rolling out the dough, which I found to be sticky, roll the dough between two pieces of parchment paper. You can get it very thin this way and it won’t stick to your rolling pin.
Outstanding! These cookies kick Oreo’s butt! (Or would that be “butts?”).
4 stars!
We colored the filling orange for a Halloween party…if they even make it to the party. Nom nom.
I made these and they’re delicious! Ten times better than the real thing.
I have made these twice now and they are soooooo delish!! I love this recipe! Thanks
Nice work! If you really want that authentic flavor and color, though, I highly recommend checking out the wonders of black cocoa:
http://www.kingarthurflour.com/shop/items/black-cocoa-12-oz
This stuff smells and tastes exactly like a powdered Oreo. A touch on the ‘spendy side, and mildly addictive indeed, but yum.
🙂
My batch was outstanding, but they weren’t as pretty as Katie’s.
What do you do to get the perfect filling shape?
Did you use the EB or the coconut butter? Either way, make sure your filling ingredient is spreadable-soft (especially if using the coconut butter) so it doesn’t clump.
It wasn’t that it was clumpy…just not pretty. Here is a pic to give you a better idea…
http://www.facebook.com/photo.php?fbid=3822883977554&set=a.3781798070432.2134754.1441367539&type=3&theater
Katie!!!
I just made these. I cut the cookies into little heart shapes- they turned out SO cuute! <3 One mistake I did was use that 'Stevia in the Raw' stuff for the incing sugar in the filling….blech!! 😛 I ended up adding some melted xylitol-sweetened chocolate to the filling, and the bitterness went away- all was good again (chocolate to the rescue!!!). The taste of the cookie was okay as I used the plain cocoa, but the Dutch processed cocoa would definitely have been a better choice! Will make these again, definitely! 😀
Finally made these last night and they are fantastic! I have always had great success with your recipes although I have not ever posted before. I like that you list ingredient options so I can fit things to my dietary needs. You are fantastic!
One thing, I use avocado in place of butter/oil in many baking recipes. It is such an amazing versatile healthier alternative, I am surprised you have not tried playing with it in your recipes.