Homemade Gluten-Free Oreos (Vegan) – Minimalist Baker Recipe

Picking a vegan gluten-free Oreo from a stack of cookies

We’ve made vegan, gluten-free Oreos before, but never the classic baked version. That was the change! after a lot Through experimentation (and mouths stuffed with Oreos), we landed on a winner: a crispy, chocolaty cookie that snaps completely And the sweet, creamy filling keeps its crunch even when added. Yes!

These snack-able, nostalgic treats are made just right 7 ingredients And ready to make lunchbox and snacking dreams come true. Let’s bake!

Coconut oil, cane sugar, cassava flour, salt, powdered sugar, cocoa powder, baking powder and water

How to Make Vegan Gluten-Free Oreos

These cookies start like the best cookies – “butter” (soft refined coconut oil) with cane sugar beaten until fluffy and well combined.

Pour cocoa powder from a measuring cup into a bowl

Next, we add cassava flour, cocoa powder, baking powder and sea salt to make the dough. After much experimentation we found a mixture of refined coconut oil + cassava flour subtle “snap” A classic Oreo, plus one Neutral, chocolate flavor.

Using a hand mixer to mix a chocolate cookie dough

Then it’s time to roll out the dough, cut with a cookie cutter, and bake!

Cut the rolled-out chocolate cookie dough with a round cookie cutter

While they bake, turn it on filledWhich comes together right away 2 ingredients: Refined Coconut oil for its neutral flavor (no coconut flavor!) and powdered sugar to thicken for a spreadable consistency. Spread on one cookie, sandwich with another, and it’s Oreo time!

Use a hand mixer to make the vegan Oreo filling

Now, we have some important life questions for you: Are you a cookie or a filling person? Do you separate your Oreos or eat them all in one piece? Let us know in the comments! there is Correct answers, but we won’t judge if you get them wrong 😉

Homemade Oreo filling spread on a chocolate cookie

We can’t wait for you to try these homemade Oreos! They are:

Crisp with a perfect snap
Sweet cream filling
& very tasty!

These cookies are great for lunch boxes, mid-day slumps, sleepovers, movie nightsThe guardian trap and dip them in peanut butter, anyone?), and everything in between.

More chocolate cookies

Let us know if you try this recipe! Leave a comment, rate it and don’t forget to tag a photo @minimalistbaker on Instagram Cheers, friends!

A sweet creamy filling sandwiching two chocolate cookies

Q. Time 30 minutes

cooking time 10 minutes

total time 40 minutes

serving 25 (sandwich cookies)

course Dessert, snack

cuisine Gluten-free, grain-free, vegan

Freezer friendly 1 month

Does it keep? 4-5 days


  • 1/2 the cup Soft refined coconut oil
  • 2/3 the cup sugarcane (Make sure organic for vegan-friendly)
  • 3/4 the cup Cassava Flour* (we prefer auto)
  • 2/3 the cup Cocoa powder
  • 1/2 teaspoon Baking powder
  • 1/4 teaspoon Sea salt
  • 4-6 table spoon the water


  • 1/3 the cup Soft refined coconut oil
  • 1 the cup powdered sugar (Make sure organic for vegan-friendly)
  • Preheat your oven to 350 degrees F (176 C) and line two baking sheets with parchment paper.

  • Cookies: In a medium bowl with an electric mixer, beat together the softened coconut oil and cane sugar on medium speed until light and fluffy, 1-2 minutes. Next, mix the cassava flour, cocoa powder, baking powder and sea salt until a crumbly dough is formed. Then add water little by little and mix until completely combined. Dough should hold together – add more water if too dry and more cassava flour if too wet (we started with 4 tbsp water, but added 1 tbsp more). Form the dough into a compact disk and place it on a piece of parchment paper.
  • Move the dough to the center of the parchment paper and place another piece of parchment on top of it. Use a rolling pin to roll out the dough to 1/8-inch thickness. Use a 2-inch cookie cutter to cut the dough into circles. Use a spatula to place cookies about 1 inch apart on the baking sheet. Roll out scraps and repeat with remaining dough.

  • Make sure all the cookies are arranged about 1 inch apart on the baking sheet. Bake cookies in batches on center rack for 10-13 minutes. The cookies should be set yet very slightly soft. They will firm up as they cool. Cool the cookies on their trays for 5 minutes, then transfer to a wire rack to cool completely.

  • Filling: In a medium mixing bowl, add softened coconut oil and powdered sugar. Using an electric mixer, start the filling on low speed and work your way up until it looks like thick frosting. Set aside.

  • When the cookies are completely cooled, use a knife or a spatula to place about 1 tablespoon of the filling on the bottom of one cookie and use the other to make a sandwich.

  • Store leftover cookies in an airtight container at room temperature for up to 4-5 days. They also accumulate well! Allow to thaw at room temperature before eating.

*Vegan butter works in place of coconut oil in the cookie section only. It contributes a lot of flavor to the filling.
*Cassava Flour Sub: 1 cup (160 g) Minimalist Baker’s Gluten-Free Flour Blend works well in place of 3/4 cup (96 g) cassava flour, but chill the dough for 10-15 minutes at the end of Step 2. Other Gluten -Free mixes (including our DIY mixes) can work, but we recommend comparing the consistency of the dough with the photos and adding more flour if necessary.
*Nutrition information is a rough estimate.

Worship: 1 cookie Calories: 121 Sugars: 14.7 g Protein: 0.5 g Fat: 7.5 g Saturated Fat: 6.2 g Polyunsaturated Fats: 0.1 g Monounsaturated fats: 0.6 g Trans fats: 0 g Cholesterol: 0 mg Sodium: 34 mg Potassium: 47 mg Fiber: 1.1 g Sugar: 10.2 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 11 mg Iron: 0.4 mg

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