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.
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
Tried this recipe?Let us know how it was!