We’ve done vegan, gluten-free Oreos before, but never a CLASSIC baked version. That HAD to change! After many tests (and faces stuffed with Oreos), we landed on a WINNER: a crispy, chocolaty cookie that snaps perfectly and keeps its crunch even when the sweet, creamy filling is added. Oh, yes!
These snack-able, nostalgic treats are made with just 7 ingredients and are ready to make lunchbox and snacking dreams come true. Let’s get baking!
How To Make Vegan Gluten-Free Oreos
These cookies begin like most good cookies — by beating together the “butter” (softened refined coconut oil) with cane sugar until fluffy and well combined.
Next, we add in cassava flour, cocoa powder, baking powder, and sea salt to create the dough. After many tests, we found this combination of refined coconut oil + cassava flour created the quintessential “snap” of a classic Oreo, plus a neutral, chocolaty taste.
Then it’s time to roll out the dough, cut with a cookie cutter, and bake!
While they’re baking, it’s on to the filling, which comes together with just 2 ingredients: refined coconut oil for its neutral flavor (no coconut taste!) and powdered sugar to thicken to a spreadable consistency. Spread onto a cookie, sandwich with another, and it’s Oreo time!
Now, we have some important life questions for you: Are you a cookie or a filling person? Do you separate your Oreo or eat it all in one piece? Let us know in the comments! There are correct answers, but we won’t judge if you get them wrong 😉
We can’t wait for you to try these homemade Oreos! They’re:
Chocolaty
Crisp with a perfect snap
Sweet cream filled
Nostalgic
Snack-able
& SO delicious!
These cookies are great for lunch boxes, mid-day slumps, sleepovers, movie nights (Parent Trap and dip them in peanut butter, anyone?), and everything in between.
More Chocolaty Cookies
- Fudgy Vegan Brownie Cookies
- Gluten-Free Chocolate Crinkle Cookies (Vegan)
- The BEST Chocolate Cake Mix Cookies
- Almond Meal Cookies with Chocolate Chips and Coconut
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Homemade Gluten-Free Oreos (Vegan)
Ingredients
COOKIE
- 1/2 cup softened refined coconut oil
- 2/3 cup cane sugar (ensure organic for vegan-friendly)
- 3/4 cup cassava flour* (we like Otto’s)
- 2/3 cup cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp sea salt
- 4-6 Tbsp water
FILLING
- 1/3 cup softened refined coconut oil
- 1 cup powdered sugar (ensure organic for vegan-friendly)
Instructions
- Preheat your oven to 350 degrees F (176 C) and line two baking sheets with parchment paper.
- COOKIES: In a medium bowl with an electric mixer, beat together softened refined coconut oil and cane sugar on medium speed until light and fluffy, 1-2 minutes. Next, mix in the cassava flour, cocoa powder, baking powder, and sea salt until a crumbly dough forms. Then add the lesser amount of water and mix until fully combined. The dough should easily hold together when squeezed — add more water if too dry and more cassava flour if too wet (we started with 4 Tbsp of water, but ended up adding another 1 Tbsp). Form the dough into a cohesive disk and place it onto a piece of parchment paper.
- Move the dough to the center of the parchment paper and place another piece of parchment on top of it. Use a rolling pin to roll the dough out to 1/8-inch thick. Use a 2-inch cookie cutter to cut the dough into circles. Use a spatula to place the cookies about 1 inch apart on the baking sheet. Roll up the scraps and repeat with the remaining dough.
- Ensure all the cookies are arranged about 1 inch apart on the baking sheets. Bake the cookies in batches on the center rack for 10-13 minutes. The cookies should feel set yet very slightly soft. They will firm up as they cool. Cool the cookies on their tray for 5 minutes, then transfer to a wire rack to fully cool.
- FILLING: To a medium mixing bowl, add softened coconut oil and powdered sugar. Using an electric mixer, beat the filling starting on low speed and working your way up to high until it looks like thick frosting. Set aside.
- When the cookies are completely cool, use the back of a knife or a spatula to place about 1 heaping tsp of filling on the bottom of one cookie and use another to create a sandwich.
- Store leftover cookies in an airtight container at room temperature for up to 4-5 days. They also freeze well! Let thaw at room temperature before eating.
Video
Notes
*Cassava flour sub: 1 cup (160 g) MB 1:1 GF Blend works well in place of the 3/4 cup (96 g) cassava flour, but it requires chilling the dough for 10-15 minutes at the end of step 2. Other gluten-free blends (including our DIY blend), might also work, but we suggest comparing the consistency of the dough to the photos and adding more flour if needed.
*Nutrition information is a rough estimate.
Sherice says
Can I use a seed butter in place of coconut oil in the cookies?
Hi Sherice, coconut oil is important for a crispy cookie and neutral-flavored filling. Our other oreo recipe might work with a seed butter though! Hope that helps!
Lavender says
Hi! Can I use non-refined coconut oil for this recipe? Thank you!
Hi Lavender, it will give the cookies a coconut flavor, so it won’t taste as much like a classic Oreo. But if that doesn’t bother you, then yes!
Lavender Avery says
Ok,Thanks!
Shasha says
I have leftover frosting that has sat in the fridge for one month. I opened it today and it still smelled good. Do you think it’s still ok to use if I make more cookies?
Hmm, we’re not sure! Both of those ingredients do keep for a long time, so it might be fine.
Jihan says
Hi! I have some questions, i can only find coconut oil in liquid form in our local store (coconut cooking oil) will this type of oil work to make the cookie? And, can i use carob powder instead of cocoa powder?
Hi Jihan! That won’t work here. It has to be an oil that is solid at room temperature. You could try vegan or regular butter!
Jose says
Can sugar be replaced with granulated sweetener to make it low carb? if so, which sweetener you would recommend?
Hi Jose, we haven’t experimenting much with low carb sweeteners, so we aren’t sure! Ideally something that is intended to be used 1-1. Perhaps another reader will be able to chime in on specifics?
Céline says
Hello! Can I use stand mixer for this?
Yes, that should work!
Alex says
Thank you for so many lovely recipes I LOVE THIS SITE 🥰
Question – you’ve stated that powdered sugar is necessary for the filling, but I was thinking of using 3/4 cup of maple syrup instead of the 1 cup powdered sugar. Is there anything I can add to keep it from melting at room temperature? Maybe flour or some kind of thickener?
Much appreciated 🙏
We’re so glad you enjoy our recipes, Alex! Thank you for your kind words! We really don’t think maple syrup would work since it’s such a different texture. You would need a lot of flour and that would likely not taste good. The only other idea we can think of if you’re looking for a naturally sweetened version would be to make powdered coconut sugar in a blender. But the flavor and color will vary!
Alex says
This is helpful information! I appreciate your quick reply 🙏
For posterity – I decided to go with this recipe for vanilla frosting using cashews, maple syrup, oat milk, and vanilla extract:
https://plantbasedjess.com/vegan-cashew-vanilla-icing-no-powdered-sugar-no-butter/#recipe
Donna says
Hi 👋
I would like to know if using buckwheat flour or rice flour would be a good idea.
Have you guys already try this?
Cheers,
Donna
Hi Donna, we haven’t, but we have tried a blend of GF flours that included rice flour. If using other flours such as buckwheat or rice flour, you’ll need more of them because they aren’t as absorbent as cassava flour. We’d recommend a blend of GF flours (if not using cassava flour) for best results. See the notes section for more details! Hope that helps!
Jill says
Could these cookies (minus the filling) be crumbled and used as an Oreo pie crust?
Hi Jill, We think that would work great!
Betty Jo Avery says
So far I love all recipies!
Thanks so much for the support, Betty Jo!
Jennifer Downey says
These are awesome! I don’t have issues with gluten, so I used all-purpose King Arthur flour. I’ve made them twice now, this time I made the cookies larger and thinner. Got 19 instead of 25 …….that’s ok 😁 I did add a touch of cinnamon and nutmeg! Yum
Woohoo! Sounds delish. Thanks so much for the lovely review, Jennifer!
Stefanie says
I made these last weekend and they were a huge hit with 6 non-vegan friends. My boyfriend said they are way better than regular Oreos. One friend suggested adding mint extract to the icing for changing the flavor up, which could be good too if in the mood for something minty.
I had a little trouble at first getting the dough to not be too crumbly (it was more like rocks) so maybe my oil wasn’t soft enough, but i added more water and they ended up baking/tasting great, so whatever. I had to add a bit of water to the icing too to get it to whip up, so I think the issue may have been with my oil.
Used your brand of gluten free flour and refrigerated the dough for 15 min and they turned out well! Anyway these were delicious and I will make many times in the future, I’m sure!
We’re so glad you enjoyed them, Stefanie! The mint sounds delicious, great idea. We think the coconut oil might have been just a smidge too solid. Thank you so much for the lovely review. xo
5ifth.may says
Hi, can i use tartar instead of bakig soda?
Hi, this recipe calls for baking powder vs. soda. You could possibly sub cream of tartar + baking soda in place of baking powder. We haven’t tested it, but if you want to try it, we’d suggest 1/8 tsp baking soda and 1/4 tsp cream of tartar. Hope that helps!
Milan Lawrence says
Will the filling melt in room temperature because it was made with oil? I’m just curious. Thanks!
Hi Milan! The filling won’t melt because the powdered sugar stabilizes it!
Stefanie says
I left these on the counter and they didn’t melt over two mild temp days so hopefully you’d be good too
Sky says
Hi! I made these today bc my teen with Ciac, really craved trying an Oreo. I made a couple changes: I used half brown and half white sugar. Secondly the dough needed time in the fridge to firm up, which makes for simpler cutting out and to keep their shape during baking.
We made these Birthday Oreos, by adding vegan gf sprinkles in the icing 😋
They taste totally different than Oreos- fresher, more cake like and in my opinion, better 😉
We’re glad you enjoyed them, Sky! Thank you for sharing! Brown sugar will make them more cakey due to the higher moisture content.
EL says
Thank you so much! I have been waiting for a recipe like this to come out on your site! I will be trying as soon as I can. Your recipes are always delicious! <3
Yay! We hope you enjoy! xo
Atara Dahan says
Is there a way to make this without oil or butter?
Any ideas?
Hi Atara, oil gives these their characteristic snap! We’re not sure how to substitute it, but let us know if you do some experimenting!
Kahari says
I’d try sweetened nut butter maybe whip it somehow
Atara Dahan says
Thanks
Why sweetened and whipped?
Kahari says
Well some nut butter especially organic tends to be runny so it just depends on your preference
Katja says
Hi MinimalistBaker,
They’re really good! Made them with white wheat flour (160 gr, as you mentioned for sub with your gf blend). Only, that’s too much though, added quite a bigger amount of water to make the dough kneedable.
(I also used normal sugar. Same amount as your cane sugar.)
But never mind, I liked them a lot. I tried different thicknesses: about 2-3 mm thick and 12 min of baking turned out best. They’re soft then, and that’s what I prefer! So no snap, but for me that’s even better.
Thanks from Katja
Amazing! Thanks so much for the lovely review and for sharing your modifications, Katja!
Michelle Brouhard says
hi! thanks for this amazing recipe! I made a few mistakes in this recipe – make sure the coconut oil isn’t “too soft”. But once i got that right, these cookies turned out great. I used gluten free flour (1-1 substitute) and it worked great. The dough was a little hard when i got it out of the fridge but it seemed to mold fine after that. I was curious why you didn’t use the chocolate cookie from the thin mint recipe? that recipe might be number 1 in our house….and i’ve made so many of your recipes and they’re all good. Anyway, thanks for the new recipe! I loved it!
Amazing! Thanks so much for the lovely review and for sharing your modifications, Michelle! We thought of using the thin mint cookie first, but found it wasn’t enough like an Oreo!
5ifth May says
Hi, can i sub cane sugar with coconut suger?
We haven’t tried coconut sugar in this recipe and can’t guarantee results. However, we think it might work in the cookie, but the frosting needs powdered sugar! Hope this helps. xo
Floydrick Pinkard says
This sounds delicious, but I have an issue with the coconut oil (coconut doesn’t agree with me). Can coconut oil be substitued with a similar product to achieve the same result?
You could try using vegan butter or palm oil!
Allyson Paris says
Do you think this would work with tapioca flour instead of cassava flour? Thank you!
Hi Allyson, these won’t work with just tapioca flour. You could use the a gluten-free flour blend! We have a note on how to use it in the notes of the recipe! Hope this helps. xo
Kerry says
Coconut sugar?
Hi Kerry, coconut sugar might work in the cookie, but we haven’t tried it and can’t guarantee results. However, the filling does need powdered sugar for it to work!
Sara says
Do you have a brand refined coconut oil that you would recommend for this? I looked it up and there are so many options. These look amazing, and I’m anxious to try them.
Hi Sara! We like Nutiva or the Whole Foods 365 refined coconut oil. We hope you enjoy them! xo
adria janni says
Can organic unrefined virgin cold pressed coconut oil be used?
Hi Adria, you can use unrefined coconut oil, but the cookies will have a noticeable coconut flavor.
Bevan says
Do you think it would be a disaster if I used oat flour instead? 👀
Hi Bevan, we haven’t tried them with oat flour and don’t think they would get crispy. Let us know if you do any experimenting!
Nelda says
Hi! Can I substitute cane sugar / powdered sugar with monk fruit? If yes, what would the ratio be?
Thank you! =)
Hi Nelda, we haven’t experimented much with monk fruit, but if it’s the type that’s a granulated 1-1 sugar substitute it might work. We’d recommend referring to the substitution recommendations on the bag!
Mary says
Would there be a possibility to use other flours, like wheat or coconut?
Hi Mary, we haven’t tried it but all-purpose flour should work! You might need a bit more or less of it depending on how the dough looks.