Vegan Oreo Recipe: Easy Homemade Cookies to Try Today

If you’ve ever craved the classic Oreo cookie but follow a vegan lifestyle, this Vegan Oreo recipe is the perfect solution. These homemade vegan Oreos capture the same delightful crunch and creamy filling that you love in the original, but without any animal products.

Whether you’re avoiding dairy, eggs, or simply want to enjoy a plant-based treat, this recipe combines simple pantry staples with easy steps to bake delicious cookies that everyone will adore.

Not only are these cookies incredibly tasty, but they also give you the freedom to customize the sweetness and ingredients to your liking. Imagine dunking a warm, vegan Oreo into your favorite plant-based milk or serving them as an elegant dessert at your next gathering.

Let’s dive into how you can make these irresistible vegan Oreos at home, from scratch, with no compromise on flavor or texture!

Why You’ll Love This Recipe

This vegan Oreo recipe is a game-changer for both vegans and cookie lovers alike. Unlike store-bought vegan cookies that can sometimes be dry or overly sweet, these cookies achieve the perfect balance of crunch and softness.

The cocoa-rich cookie provides a deep chocolate flavor, while the creamy vanilla filling is smooth, sweet, and completely dairy-free.

Another reason to love this recipe is how accessible the ingredients are. You don’t need any special vegan substitutes or processed ingredients—just pantry basics.

Plus, making your own Oreos means no preservatives or hidden additives. You can also personalize the filling with flavors like mint or peanut butter for a fun twist!

Finally, this recipe is ideal for those who want to impress guests with a homemade vegan dessert. Serve these at parties, pack them for lunch, or enjoy an afternoon snack.

They’re a crowd-pleaser every time!

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 cup granulated sugar
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup coconut oil, melted (or vegan butter)
• 1/4 cup unsweetened almond milk (or any plant milk)
• 1 teaspoon vanilla extract
• 1 cup powdered sugar
• 1/4 cup vegan shortening or softened coconut oil (for filling)
• 1 teaspoon vanilla extract (for filling)
• 2 tablespoons powdered sugar (for filling)

Equipment

• Mixing bowls (large and medium)
• Electric mixer or hand whisk
• Measuring cups and spoons
• Baking sheet(s)
• Parchment paper or silicone baking mat
• Rolling pin (optional)
• Cookie cutter or round glass (about 2 inches diameter)
• Spatula

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
2. In a large bowl, sift together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt. This ensures your dry ingredients are lump-free and evenly mixed.
3. In a separate bowl, combine the melted coconut oil, sugar, almond milk, and vanilla extract. Whisk until the sugar begins to dissolve and the mixture is smooth.
4. Gradually add the wet ingredients to the dry ingredients, mixing until a soft dough forms. It should be slightly sticky but firm enough to handle. If too dry, add a tablespoon of almond milk at a time; if too wet, sprinkle a bit more flour.
5. Divide the dough in half and refrigerate for 20-30 minutes. This helps the dough firm up and makes it easier to roll out.
6. Lightly flour your work surface and roll out one half of the dough to about 1/8-inch thickness. Use a cookie cutter or glass to cut out circles and transfer them to the prepared baking sheet. Repeat with the other half.
7. Bake for 10-12 minutes, until the cookies are set but not overly hard. Remove from oven and let cool completely on a wire rack.
8. While the cookies cool, prepare the filling: In a medium bowl, beat the vegan shortening or softened coconut oil until creamy. Add powdered sugar and vanilla extract, then continue to beat until fluffy and smooth.
9. Once cookies are cool, spread a generous teaspoon of filling on the bottom of one cookie and sandwich with another cookie. Press gently to secure the filling evenly.
10. Repeat with remaining cookies. Store the vegan Oreos in an airtight container at room temperature for up to a week, or refrigerate for longer freshness.

Tips & Variations

For perfectly even cookies, chill your dough before rolling and keep your hands lightly floured to prevent sticking.

If you want to add a special twist, try these ideas:

• Mint filling: Add 1/2 teaspoon peppermint extract to the filling for a refreshing mint Oreo.
• Chocolate filling: Mix 2 tablespoons melted vegan chocolate or cocoa powder into the filling for extra chocolatey goodness.
• Peanut butter filling: Substitute half of the shortening with natural peanut butter for a nutty surprise.
• Gluten-free option: Use a gluten-free all-purpose flour blend instead of regular flour.
• Mini Oreos: Use a smaller cookie cutter to make bite-sized Oreos perfect for parties and snacks.

For even more vegan dessert inspiration, check out my Vegetarian Date Cake Recipe: Moist, Easy, and Delicious or the decadent Vegan Beignet Recipe: Easy, Fluffy, and Delicious Treat.

Nutrition Facts

Note: Nutrition values are approximate and can vary based on ingredient brands and portion sizes.

Serving Suggestions

Enjoy your vegan Oreos as a delightful snack anytime. They pair beautifully with a cold glass of plant-based milk such as almond, oat, or soy milk.

For a fun dessert, crumble them over vegan ice cream or blend them into a smoothie bowl for extra crunch.

You can also use these cookies as a base for recipes like vegan cheesecake crusts or vegan trifle layers. If you’re hosting a party, arrange them on a platter with fresh berries and vegan whipped cream for a crowd-pleasing dessert station.

For quick and easy vegan baking ideas to complement these Oreos, explore the Vegan Bread Machine Recipe for Soft, Delicious Loaves or the creamy Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes.

Conclusion

Making your own vegan Oreos at home is both fun and rewarding. Not only do you get to enjoy a classic cookie in a plant-based version, but you also customize flavors and ensure wholesome ingredients.

This recipe proves that vegan baking doesn’t mean sacrificing taste or texture.

Whether you’re baking for yourself, family, or friends, these vegan Oreos bring smiles and satisfy sweet cravings with ease. Plus, the straightforward method means even beginner bakers can achieve professional results.

So next time you want a sweet treat, skip the store-bought options and whip up a batch of these delicious vegan Oreos instead. Happy baking!

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