Why are these Oreos considered raw?

These cookies are raw because neither the cacao almond flour cookies nor the vanilla coconut cream filling require any baking or cooking; they are simply chilled and frozen to set.

How long does the vanilla coconut cream need to thicken?

The vanilla coconut cream needs to chill in the refrigerator for about 2-3 hours, or preferably overnight, to achieve a thick, spreadable consistency.

Can I omit the CBD oil from the cookies?

Yes, the CBD oil is optional. You can replace it with an equal amount of melted coconut oil if you prefer not to use CBD oil.

What's the best way to store these Raw Coconut Almond Flour Oreos?

Store the assembled Oreos in an airtight container in your freezer for a firmer, more frozen version, or in the refrigerator for a softer, less frozen texture.

What's the purpose of Medjool dates in the cookie recipe?

Medjool dates are used to bind the cookie mixture together and provide natural sweetness, ensuring the cookies are sticky when pressed.

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Raw Coconut Almond Flour Oreos
[Vegan, Gluten-Free]

Name: Raw Coconut Almond Flour Oreos [Vegan, Gluten-Free]
Cook time: 30 min
Yield: 14 cookies
Ingredients: 1 13.66-ounce can coconut cream, separated, plus 2 tablespoons water from the can; 1/2 cup frozen coconut meat; 1/4 cup maple; 2 teaspoons vanilla; A dash of salt; 2 cups almond flour; 1/2 cup unsweetened shredded coconut; 3/4 cup cacao powder; 1 teaspoon mesquite powder; A dash of salt; 1 tablespoon melted coconut oil; 1 tablespoon CBD oil or more coconut oil; 2 teaspoons liquid sweetener; 1 teaspoon vanilla extract; 1 cup packed Medjool dates, pitted

HT By: Hallie and Reya Tobias

Author Bio

Raw, vegan, and gluten-free treats and cakes. Hallie and Reya Tobias are the founders of Nibs... Read More

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A stack of raw vegan gluten-free Oreos, featuring dark chocolate almond flour cookies with a thick white vanilla coconut cream filling, on a plate.

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Discover more recipes with these ingredients

Raw Cacao

Raw Coconut Almond Flour Oreos [Vegan, Gluten-Free]

14 cookies

Dairy Free

These better-for-you Oreos will become your new go-to dessert. The chocolatey cookies are made from a combination of almond flour, coconut, and cacao powder and each cookie sandwich is stuffed with a creamy, decadent vanilla coconut cream. The recipe is simple, the ingredients are easy to work with, and you’ll... Read More

Ingredients You Need for Raw Coconut Almond Flour Oreos [Vegan, Gluten-Free]

For the Vanilla Coconut Cream:

1 13.66-ounce can coconut cream, separated, plus 2 tablespoons water from the can
1/2 cup frozen coconut meat
1/4 cup maple
2 teaspoons vanilla
A dash of salt

For the Cookies:

2 cups almond flour
1/2 cup unsweetened shredded coconut
3/4 cup cacao powder
1 teaspoon mesquite powder
A dash of salt
1 tablespoon melted coconut oil
1 tablespoon CBD oil or more coconut oil
2 teaspoons liquid sweetener
1 teaspoon vanilla extract
1 cup packed Medjool dates, pitted

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How to Prepare Raw Coconut Almond Flour Oreos [Vegan, Gluten-Free]

To Make the Vanilla Coconut Cream:

Blend all ingredients until smooth. Set in the refrigerator until thick (about 2-3 hours, or overnight).

To Make the Chocolate Cookies:

In your food processor, combine all the dry ingredients.
Add melted coconut oil, CBD oil, sweetener, and vanilla and process again. With the processor still going, gradually add in the Medjool dates until everything is combined and the mixture is sticky when pressed together.
Using a small cookie scoop, scoop out 28 balls and flatten on a lined plate or pan.
Place the cookies in your freezer to harden (about 1-2 hours).

To Assemble:

Once the cream has thickened up and the cookies are hardened, spread a layer of the cream (about 1/4-inch thick) on the flat side of half the cookies and sandwich with the remaining cookies.
Eat immediately or return to your freezer in an airtight container. Or you could keep them stored in your refrigerator for a less frozen version.