Landscape image of Vegan Homemade Oreos

Vegan Homemade Oreos (Gluten-Free)

These Vegan Homemade Oreos are the best sandwich cookies: rich and dark crisp yet slightly chewy and wholesome cookies sandwiched with a simple vanilla buttercream.

These Vegan Homemade Oreos have been the dream to work on, and are my family’s new favourite cookie, which I don’t mind as they are so easy to make. It blows my mind how 5 ingredients can come together to make the most delicious, healthy, vegan and gluten-free version of the much-loved Oreo. I am no stranger to the Oreo cookie and have a few recipes on here from breakfast bakes, to mini cakes and cake balls, I am finally making my own from scratch.

A stack of 4 Vegan Homemade Oreos
Vegan Homemade Oreos

How delicious are these Vegan Homemade Oreos?

These Oreo cookies are the dream to make, they are:

  • Made with 5 wholesome ingredients
  • Naturally vegan and gluten-free with nut-free options
  • Rich, dark and chocolatey
  • Filled with a simple vanilla buttercream
  • Easy to make in 20 minutes
  • Fun to make
  • Crispy and tender with that classic cookie snap

If you already love these Oreo cookies, skip ahead to the recipe card below. First, let’s discuss the recipe in more detail.

Vegan Homemade Oreos on a metal wire rack
Vegan Homemade Oreos

What ingredients do I need?

Two rows of Vegan Homemade Oreos
Vegan Homemade Oreos

The recipe for the cookie part is very simple:

  • Maple syrup: or another sticky syrup like agave, oat or date syrup. Vegan honey should also work but tends to have a stronger flavour that is not typical of Oreo cookies.
  • Cashew or peanut butter: both work great, the important thing is that the nut butter is smooth. Almond or pecan would also be delicious or try tahini or sunflower seed butter for nut-free options.
  • Black cocoa powder: for the best and most authentic flavour and look for Vegan Homemade Oreos, black cocoa is the best option as it is darker and richer. I actually use the Cookies and Cream Black Cocoa Hot Chocolate from Whittard which is the best flavour. You can use cocoa powder and cacao powder instead, though. The colour and flavour will not be quite as rich, but still delicious.
  • Oat flour: as always, you do not need to buy oat flour, but blend your oats to a fine flour and store them in a sealed container. Make sure your oats are gluten-free where needed.
  • Buckwheat flour: this has a really fine and lovely texture for using in baked goods. It is naturally gluten-free and has a subtle nutty flavour. I prefer these Vegan Homemade Oreos with buckwheat flour, but you can also use all oat flour or swap the buckwheat for plain flour.
  • Salt: just a pinch for flavour.

As for the filling, there are a few options:

  • Vanilla buttercream: this lends the classic Oreo experience, especially when you allow the buttercream to set and harden. You can use this recipe here.
  • Vanilla yoghurt mousse: for a more wholesome filling, use my favourite vanilla protein yoghurt mousse filling.
  • Nut butter: you can alternatively use more nut butter as a filling and they’re great. I like cashew or peanut.
  • Nut butter cream cheese: I also love to use this cream cheese nut butter filling which is so thick, rich and creamy. You can use any nut/seed butter with the cream cheese.
  • Nothing! you can also leave these cookies un-filled and they are fantastic.
The top of cookie Vegan Homemade Oreos
Vegan Homemade Oreos

How do I make these Vegan Homemade Oreos?

These sandwich cookies are really easy to make:

  • Stir together the maple syrup and peanut butter: till smooth:
  • Add the oat flour, buckwheat flour and salt: and stir to a thick, sticky dough.
  • Divide into 16 and roll into balls: mine are approximately 14g. It is a good idea to weigh them so that they are the same size once baked and ready to sandwich together.
  • Flatten the cookies to a round: and place on a baking tray.
  • Use a cookie cutter to make indents on top: like classic Oreo cookies.
  • Bake for 8 minutes: until crisping on top and slightly tender in the middle.
  • Cool for 10 minutes until firm: before touching them.
  • Fill with buttercream and sandwich together: enjoy these sandwich cookies.
Half eaten Vegan Homemade Oreos
Vegan Homemade Oreos

How long will these cookies last?

Once filled, you can keep these cookies for 3-5 days in a sealed container or you can keep un-filled cookies for up to 1 week in the same way. You can freeze un-filled cookies for up to 1 month.

Are these cookies gluten-free and nut-free?

Yes, these are naturally gluten-free, just check that your oats are certified gluten-free. To make these nut-free, opt for seed butter like tahini or sunflower seed butter instead of the cashew or peanut butter.

I love cookies and cream flavour, what other recipes can I make?

For more cookies and cream goodness, try my:

Vegan Homemade Oreos on a white sheet of parchment
Vegan Homemade Oreos

Can I make other cookies?

I hope you are going to love these Vegan Homemade Oreos and for more cookie ideas, how about my:

Vegan Homemade Oreos (Gluten-Free)

  • Servings: 8
  • Difficulty: easy
  • Print

These Vegan Homemade Oreos are the best sandwich cookies: rich and dark crisp yet slightly chewy and wholesome cookies sandwiched with a simple vanilla buttercream.

Ingredients

    For the Cookies:
  • 60ml (1/4 cup) maple syrup
  • 2 tbsp (30g) cashew or peanut butter, smooth
  • 80g (1/2 cup) black cocoa or cacao powder
  • 2 tbsp (16g) oat flour
  • 2 tbsp (24g) buckwheat flour
  • A pinch of salt
  • For the Filling:
  • 50g vanilla buttercream, or similar

Directions

  1. Preheat the oven to 160Fan/180*C and line a large baking tray with parchment paper.
  2. Stir together the maple syrup and nut butter till smooth. Now add in the black cocoa/cacao powder, oat flour, buckwheat flour and salt. Stir to a thick, sticky dough.
  3. Divide into 16 pieces (about 14g each) and roll into balls. Flatten the balls between the heels of your hands and press onto the lined baking tray. They will be about 1-cm thick, and leave a 2-cm gap around the cookies as they only spread a little.
  4. If desired, use a cookie cutter to make a small indented pattern on top.
  5. Bake for 8-10 minutes, or until crisping at the edges and on top (turn the tray hallway through so they cook evenly). Allow to cool for 10-20 minutes before touching them.
  6. Allow to cool fully on a wire rack before sandwiching together with some buttercream.
  7. Store the sandwiched Oreo cookies for 5 days in the fridge in a sealed container. Un-filled cookies can be kept for 5 days at room temperature, in a sealed container.
Landscape image of Vegan Homemade Oreos
Vegan Homemade Oreos

I look forward to hearing what you think of these Vegan Homemade Oreos so please let me know in the comments below. If you do make these cookies, I’d love to see them so please tag me in your bakes, I’d love to see so please tag me,  I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on TwitterFacebook and Pinterest  – please say hello!

With homemade Oreo love x

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