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Healthy Vegan Oreos

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Vegan Oreo cookie

Table of Contents

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    • The Unexpected Discovery of my Vegan Oreo-Inspired Cookies
  • Homemade Oreo-Inspired Vegan Cookies
    • Ingredients
      • Dough
      • Vegan Cream Filling
    • Instructions
    • Notes
    • Nutrition

The Unexpected Discovery of my Vegan Oreo-Inspired Cookies

In the heart of the bustling city of New York, amidst the towering skyscrapers and the endless sea of people, I found unexpected inspiration for what would become a staple in my collection of vegan treats – Homemade Oreo-Inspired Cookies.

It was a chilly autumn evening, and the city was alive with the warm glow of street lights and the buzz of activity. I was wandering through the charming streets of Greenwich Village, wrapped in a cozy scarf, when the sweet aroma of freshly baked cookies wafted through the air. Drawn by the scent, I found myself in front of a quaint, little bakery, its windows fogged up and its interior bathed in a golden light.

Peering through the glass, I saw an array of baked goods, but it was the plate of classic Oreo cookies that caught my eye. Memories of childhood flooded back – of dunking Oreos in milk and twisting them apart to get to the creamy center. But now, as a devoted vegan, those store-bought cookies were no longer part of my diet.

That night, back in my small apartment, the idea struck me. Why not recreate this beloved treat in a way that aligned with my plant-based lifestyle? I wanted to capture the essence of Oreos – the dark, chocolatey cookies with their rich, creamy center – but with ingredients that were kind to the body and the planet.

Experimenting in my kitchen became an adventure. I swapped out traditional ingredients for vegan-friendly alternatives. Spelt flour, Dutch cocoa powder, and coconut oil replaced their conventional counterparts. For the filling, I opted for a blend of powdered sugar and coconut butter, achieving that perfect creamy consistency.

The first batch was a revelation. The cookies had the same satisfying crunch, the filling the same velvety smoothness. They were a hit among my friends, both vegan and non-vegan alike. Each cookie was not just a treat; it was a small celebration of how delicious and varied vegan eating could be.

My Vegan Oreo-Inspired Cookies became more than just a recipe; they were a symbol of innovation and the joy of sharing. They were a reminder that with a little creativity, any favorite food could be reimagined into a plant-based delight.

So, as you enjoy these homemade cookies, remember that they are more than just a sweet treat. They are a testament to the joy of rediscovering childhood favorites through a new, compassionate lens.

With love and a dash of cocoa powder, here is the recipe:

Vegan Oreo cookie

Homemade Oreo-Inspired Vegan Cookies

Today, I’m thrilled to share with you my version of a classic favorite – Homemade Oreo-Inspired Cookies, a delightful treat that captures the essence of the beloved Oreo but in a wholesome, vegan-friendly way.
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Prep Time: 40 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 50 minutes minutes
Course: Snack
Cuisine: American
Keyword: baking, vegan
Servings: 24 Cookies
Calories: 72kcal

Ingredients

Dough

  • ¾ 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
  • ¼ tsp salt
  • ¼ tsp Baking soda
  • 1 tsp vanilla extract
  • ¼ cup vegetable or coconut oil
  • 3 tbsp oat milk Or any other Milk alternative
  • 2 Tbsp pure maple syrup

Vegan Cream Filling

  • ½ Cup powdered sugar or sugar-free powdered sugar
  • ½ Tsp pure vanilla extract
  • ¼ cup melted coconut butter Or non-hydrogenated shortening (such as Spectrum) or Earth Balance spread

Instructions

  • For the Oreo filling, beat together all filling ingredients 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.
  • 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.

Notes

These cookies offer the same deliciousness of the original Oreos, without high fructose corn syrup or trans fat.
Adjust the sweetness and type of flour to suit your dietary preferences.
Leftover cookies can be stored in the fridge for up to one week.

Nutrition

Serving: 1Cookie | Calories: 72kcal | Carbohydrates: 11g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.2g | Cholesterol: 0.1mg | Sodium: 17mg | Potassium: 29mg | Fiber: 1g | Sugar: 7g | Vitamin A: 4IU | Vitamin C: 0.03mg | Calcium: 9mg | Iron: 0.3mg
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