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 you ever send your products to people’s homes?
I don’t think so, simply because I love this current setup so much. 🙂
This was a link on spoonful.com for “healthier junk food alternatives”. I was so excited to see it!
There was also a recipe for “healthier twinkies” that involved a boxed cake, vanilla pudding packet and jarred marshmallow cream. I was disappointed that it did NOT sound any healthier than the actual Twinkies! So I posted a link to your healthy Twinkies!! Hopefully people will come look!! 😉
Aw thanks, Bonnie!
You’re an amazing and brilliant person Katie, you know that? Thank you so much for making a healthy lifestyle easier!
Hey, Katie!
What kind of milk do you personally find is best for this recipe? I was thinking likely rice, but I generally keep a grain-free home (apart from the occasional sprouted grains). I typically have homemade almond and coconut milk on hand and occasionally will make a cashew or hemp milk, but I’m concerned any of these may impart too noticeable a flavor to these cookies. I was thinking I’d use cashew for the delicate flavor and to avoid the excess grain usage. Thoughts?
Which actually brings me to a second question, sprouted whole wheat flour. I like to substitute ii in baked goods whenever I can, but this recipe seems a delicate balance. If I was going to experiment with SWWF in this, do you have any immediate suggestions for working into the recipe?
Thanks so much!!!
I know Katie often uses almond milk.
I wouldn’t recommend substituting whole wheat flour. It will make dense results.
My family loves this recipe. Even my brother, who is very suspicious of anything slightly healthier, loves them.
These were amazing. I used 1/2cup of ground almonds and 1/4 cup of white flour and added half a teaspoon of ground coffee to bring out the chocolate flavour more! These were definitely better than oreos and so quick to make! I’m tempted to use half the oil and sub the rest with applesauce next time.
Finally finally finally… mmm! This recipe has been on the to-bake list for a while, and my sewing group got to be my guinea pigs. I made gluten free and traditional versions. People RAVED! So good. And I am posting because I must share this with you: their deliciousness earned them a new title…
Euph-Oreos, named for the euphoric state you will enter upon consumption. Thank you, as always, for your delicious work.
I don’t know if this is a dumb question, but can I use semolina flour instead of spelt flour or all-purpose flour?
Hi Katie.
These look solid. I was curious: do you think that it would be possible to turn the filling into a chocolate creme and make these into Fudge Rounds? That would be fantastic! I am trying to figure out how to make that happen. Thanks!
I’ve never tried… you’ll have to experiment! 🙂
Thanks so much for the palm-oil free oreo recipe! I look forward to trying it out. One question: is it possible to use this recipe to make an oreo cookie pie crust? If so, any alterations to the recipe? Thanks again!
No changes need to be made. Just find a recipe for an oreo pie crust and sub these oreos for the actual oreos.
Just found your website and want to say thank you! I made these and they are a big hit. The only change I made was instead of rolling out the dough,as mine was sticky, I rolled the dough into balls and flattened the with the bottom of a glass. When the glass became sticky I just brushed it with a bit of flour. Thanks again.
Does the earths balance spread taste like actual coconut butter ??
Could you add fruit in the cookies, and what type if you can?
P.S I live in England
Do you use vanilla extract that has alcohol in it? It is so hard to find a pure vanilla extract without it!
Yes, I use McCormick.
I just made these for my boys! They are sooo yummy, and suuuper easy! I don’t think I will ever need to buy cookies again 🙂
Hi Katie! I was just wondering if I could substitute applesauce instead of the oil for the cookie part? Thanks for your time!
Oh how I’ve been waiting for a healthy oreo recipe! I love oreos so much that I still eat them even though they’re processed junk, but with this recipe I’ll be able to enjoy them without all those chemicals and GMOs 😀