These healthy oreos aren’t only gluten free, they are vegan and absolutely mouth-watering. With a crispy chocolate wafer cookie and a silky smooth icing, this vegan dessert is going to have you walking down memory lane. Make these gluten free oreos in a cinch, and pop them in the freezer to enjoy throughout the week.
Gluten Free Oreos [Vegan]
For the Cookies:
- 1/2 cup oat flour
- 1/2 cup almond flour
- 1/2 cup cocoa powder
- 1/4 cup coconut sugar
- 1 teaspoon baking powder
- 1/8 teaspoon sea salt
- 1/4 cup + 1-2 tbsp coconut oil (melted)
- 1 tablespoon maple syrup
For the Filling:
- 1/4 cup vegan butter
- 1 cup powdered sugar (vegan)
- 1 teaspoon vanilla
- 1 tablespoon plant based milk
For the Cookies:
- Preheat the oven to 350ºF and line a baking sheet with parchment paper.
- Melt your coconut oil and set aside.
- Combine the dry ingredients in a bowl and whisk together. I found using my kitchen aid worked the best to thoroughly combine the ingredients but you can still mix by hand it might just take a little longer and you may have you get your hands in there to get the right consistency.
- Add the coconut oil to the dry ingredients. Combine and then stream in the 1 tbsp of maple syrup (if using a Kitchen Aid). The consistency of the cookie dough should be crumbly, yet can be packed tightly into a ball. If you find it too crumbly and it breaks apart when rolling out, add an additional tablespoon of melted coconut oil at a time.
- Form a large ball with all the dough.
- Place a piece of parchment paper on the counter and place the dough on top of it. Place another piece of parchment paper on top of the dough and then using a rolling pin, roll the dough out. I wanted them to be on the thin side, roughly 1/8 of an inch in thickness. But they are a bit more delicate at this thickness until they are baked. If they are a little thicker than 1/8 that's fine, you'll just have more cookie in each oreo, and they may need to bake for 1 more minute.
- Using a round cookie cutter ( 1 3/4" in diameter) or something that can act as a cookie-cutter, cut out small circles and place them on the lined baking sheet. These cookies don't spread so you can place them close to one another.
- Gather up the loose cookie dough batter, and re-roll until you have 16-18 cookie rounds. Bake in the oven for 7 minutes. Let cool on the pan for 10 minutes, and then transfer them to a cooling rack to cool completely before icing them.
For the Filling:
- While the cookies are cooling, prepare the icing filling.
- You will need a hand mixer or Kitchen Aid mixer for the icing.
- Place the vegan butter in a bowl and begin to mix with your hand mixer or Kitchen Aid (just to soften the butter up).
- While the mixer is still going, add in 1 cup of vegan powdered sugar. Mix for 1 minute or until the mixture starts to look clumpy but not smooth.
- Add in the vanilla and milk next (while the mixer is on). The icing should start to smooth out but remain a thicker consistency. Mix for 1 minute on high.
- If the cookies still aren't completely cooled, place the icing in the fridge until you are ready to ice the cookies.
- If you have a piping bag, you can use it to dollop the icing on the cookies. If you don't have a piping bag, I used roughly 1 heaping teaspoon for each cookie. I used a 1 M Wilton star tip but a round tip head would probably work even better. Only add icing to the bottom cookie, so if you made 16 rounds, add icing to 8 of them. You will probably have some icing leftover.
- To get you icing to spread evenly between the two cookies, place the top cookie in one hand and the cookie with the icing in the other.
- Using the top cookie swirl the icing around by making small circles with the top cookie so that it spread evenly on the whole bottom cookie. (Not a necessary step, just more for aesthetics).
- Continue icing the cookies and sandwich them together. Place them in the freezer for at least 20 minutes to set. It's best to store the cookies in the freezer but they can sit out for a little bit, the icing just gets softer.