This recipe for homemade peppermint Oreos is the BOMB yo. It's great for when you want the most decadent Oreo on the planet, without the nasty stuff that comes in the store-bought brand. Plus, it tastes as good as the photos look, and I know y'all are freaking out over the photos. Basically, we've got chewy chocolate cookies sandwiching a peppermint vanilla coconut creme filling. Yupp. Oh right, then all of these homemade peppermint Oreos are dipped in chocolate, making them double chocolate. Can life get any better? Well, yeah, because these are also really good for you and easy to make. Okay, now life can't get any better.

Raw Peppermint Oreos Dipped in Dark Chocolate [Vegan, Gluten-Free]







For the Cookies:

  • 2/3 cup almonds
  • 2/3 cup brazil nuts
  • 1 cup dates
  • 3 tablespoons carob powder
  • Pinch of sea salt
  • 1-3 tablespoons water, if needed

For the Vanilla Creme:

  • 1 cup coconut chips
  • 1 cup coconut shreds
  • 2 tablespoons almond butter
  • 2 tablespoons melted coconut oil
  • 1/2 teaspoon vanilla powder
  • 1-3 drops of peppermint essential oil, as desired

For the Dark Chocolate:

  • 1/2 cup coconut nectar or date paste
  • 3/4 cup cacao powder or carob powder
  • 1/3 cup coconut oil or cacao butter, melted


  1. To make the cookies: grind the nuts into flour in a high-speed blender or food processor. Next, add the rest of the ingredients (except the water) to the nut flour in a food processor and process until it all sticks together in a ball. If it's still too crumbly after a few minutes, add a little water. I did this, and suddenly my very dry mixture became the perfect cookie dough consistency!
  2. Roll this dough out between two pieces of parchment paper, then cut out cookies with a cookie cutter. Put them in the freezer until they are solid and can be handled without falling apart. If you have any extra dough, make a giant 'ugly' cookie and sprinkle it with some sea salt. No dough left behind.
  3. To make the vanilla creme: blend all the ingredients in a high-speed blender, adding the peppermint oil to taste (it's very potent!) If your blender isn't powerful enough to blend everything into a thick, coconut butter-like mixture, add more coconut oil and perhaps a liquid sweetener or some dates and water.
  4. Sandwich the coconut creme with cookies, making little dollops on each cookie, then gently pressing down another cookie on top. Throw in the freezer for another 30 minutes or until they are solid and very cold.
  5. Mix chocolate ingredients, pour it into a tall, narrow bowl, and dip in your frozen cookies. You will have to have 2-3 rounds of dipping, letting the chocolate on the cookies harden after each time.
  6. Enjoy!


- If you want the cookies to be darker, add more carob powder; if you want the creme to be whiter, try omitting the nut butter and adding more coconut oil or maple syrup. - Substitutions: use oat flour, buckwheat flour, or any nuts instead of almonds or brazil nuts; use cacao or cocoa powder instead of carob; use vanilla extract instead of powder; salt is always optional; use more coconut shreds instead of coconut chips; use any nut butter instead of almond; use date paste instead of coconut oil; use peppermint leaves instead of essential oil.


Nutritional Information

Per Serving: Calories: 470 | Carbs: 51 g | Fat: 32 g | Protein: 7 g | Sodium: 95 mg | Sugar: 36 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.