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Selfmade Gluten-Free Oreos (Vegan) – Minimalist Baker Recipes

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

We’ve achieved vegan, gluten-free Oreos before, however by no means a CLASSIC baked model. That HAD to vary! After many exams (and faces filled with Oreos), we landed on a WINNER: a crispy, chocolaty cookie that snaps completely and retains its crunch even when the candy, creamy filling is added. Oh, sure!

These snack-able, nostalgic treats are made with simply 7 elements and are able to make lunchbox and snacking goals come true. Let’s get baking!

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 most good cookies — by beating collectively the “butter” (softened refined coconut oil) with cane sugar till fluffy and properly mixed.

Pouring cocoa powder from a measuring cup into a bowl

Subsequent, we add in cassava flour, cocoa powder, baking powder, and sea salt to create the dough. After many exams, we discovered this mixture of refined coconut oil + cassava flour created the quintessential “snap” of a basic Oreo, plus a impartial, chocolaty style.

Using a hand mixer to mix a chocolate cookie dough

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

Rolled-out chocolate cookie dough cut out with a circle cookie cutter

Whereas they’re baking, it’s on to the filling, which comes along with simply 2 elements: refined coconut oil for its impartial taste (no coconut style!) and powdered sugar to thicken to a spreadable consistency. Unfold onto a cookie, sandwich with one other, and it’s Oreo time!

Using a hand mixer to make vegan Oreo filling

Now, we’ve got some essential life questions for you: Are you a cookie or a filling individual? Do you separate your Oreo or eat it multi functional piece? Tell us within the feedback! There are appropriate solutions, however we received’t decide should you get them flawed 😉

Spreading homemade Oreo filling onto a chocolate cookie

We will’t wait so that you can strive these selfmade Oreos! They’re:

Crisp with an ideal snap
Candy cream crammed
& SO scrumptious!

These cookies are nice for lunch packing containers, mid-day slumps, sleepovers, film nights (Mum or dad Lure and dip them in peanut butter, anybody?), and every thing in between.

Extra Chocolaty Cookies

When you do that recipe, tell us! Depart a remark, fee it, and don’t neglect to tag a photograph @minimalistbaker on Instagram. Cheers, buddies!

Sandwiching a sweet creamy filling between two chocolate cookies

Prep Time 30 minutes

Cook dinner Time 10 minutes

Complete Time 40 minutes

Servings 25 (sandwich cookies)

Course Dessert, Snack

Delicacies Gluten-Free, Grain-Free, Vegan

Freezer Pleasant 1 month

Does it maintain? 4-5 Days


  • 1/2 cup softened refined coconut oil
  • 2/3 cup cane sugar (guarantee natural for vegan-friendly)
  • 3/4 cup cassava flour* (we like Otto’s)
  • 2/3 cup cocoa powder
  • 1/2 tsp baking powder
  • 1/4 tsp sea salt
  • 4-6 Tbsp water


  • 1/3 cup softened refined coconut oil
  • 1 cup powdered sugar (guarantee natural for vegan-friendly)
  • Preheat your oven to 350 levels F (176 C) and line two baking sheets with parchment paper.

  • COOKIES: In a medium bowl with an electric mixer, beat collectively softened refined coconut oil and cane sugar on medium pace till mild and fluffy, 1-2 minutes. Subsequent, combine within the cassava flour, cocoa powder, baking powder, and sea salt till a crumbly dough varieties. Then add the lesser quantity of water and blend till totally mixed. The dough ought to simply maintain collectively when squeezed — add extra water if too dry and extra cassava flour if too moist (we began with 4 Tbsp of water, however ended up including one other 1 Tbsp). Type the dough right into a cohesive disk and place it onto a bit of parchment paper.
  • Transfer the dough to the middle of the parchment paper and place one other piece of parchment on prime of it. Use a rolling pin to roll the dough out to 1/8-inch thick. Use a 2-inch cookie cutter to chop the dough into circles. Use a spatula to position the cookies about 1 inch aside on the baking sheet. Roll up the scraps and repeat with the remaining dough.

  • Guarantee all of the cookies are organized about 1 inch aside on the baking sheets. Bake the cookies in batches on the middle rack for 10-13 minutes. The cookies ought to really feel set but very barely tender. They may agency up as they cool. Cool the cookies on their tray for five minutes, then switch to a wire rack to totally cool.

  • FILLING: To a medium mixing bowl, add softened coconut oil and powdered sugar. Utilizing an electrical mixer, beat the filling beginning on low pace and dealing your method as much as excessive till it appears like thick frosting. Put aside.

  • When the cookies are fully cool, use the again of a knife or a spatula to position about 1 heaping tsp of filling on the underside of 1 cookie and use one other to create a sandwich.

  • Retailer leftover cookies in an hermetic container at room temperature for as much as 4-5 days. Additionally they freeze properly! Let thaw at room temperature earlier than consuming.

*Vegan butter works instead of coconut oil within the cookie portion solely. It contributes an excessive amount of taste to the filling.
*Cassava flour sub: 1 cup (160 g) Minimalist Baker Gluten-Free Flour Blend works properly instead of the three/4 cup (96 g) cassava flour, but it surely requires chilling the dough for 10-Quarter-hour on the finish of step 2. Different gluten-free blends (together with our DIY blend), may additionally work, however we propose evaluating the consistency of the dough to the images and including extra flour if wanted.
*Vitamin data is a tough estimate.

Serving: 1 cookie Energy: 121 Carbohydrates: 14.7 g Protein: 0.5 g Fats: 7.5 g Saturated Fats: 6.2 g Polyunsaturated Fats: 0.1 g Monounsaturated Fats: 0.6 g Trans Fats: 0 g Ldl 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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