Homemade Gluten-Free Oreos (Vegan)

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Picking up a vegan gluten-free Oreo from a stack of cookies

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!

Coconut oil, cane sugar, cassava flour, salt, powdered sugar, cocoa powder, baking powder, and water

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.

Pouring cocoa powder from a measuring cup into a bowl

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.

Using a hand mixer to mix a chocolate cookie dough

Then it’s time to roll out the dough, cut with a cookie cutter, and bake!

Rolled-out chocolate cookie dough cut out with a circle cookie cutter

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!

Using a hand mixer to make vegan Oreo filling

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 😉

Spreading homemade Oreo filling onto a chocolate cookie

We can’t wait for you to try these homemade Oreos! They’re:

Crisp with a perfect snap
Sweet cream filled
& 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

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!

Sandwiching a sweet creamy filling between two chocolate cookies

Homemade Gluten-Free Oreos (Vegan)

Vegan, gluten-free Oreos that taste just like the real deal with a crispy, chocolaty cookie and sweet, creamy filling! Perfectly snackable, SO delicious, and made with just 7 ingredients!
Author Minimalist Baker
Stack of homemade vegan gluten-free oreos on a plate
5 from 7 votes
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 25 (sandwich cookies)
Course Dessert, Snack
Cuisine Gluten-Free, Grain-Free, Vegan
Freezer Friendly 1 month
Does it keep? 4-5 Days



  • 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


  • 1/3 cup softened refined coconut oil
  • 1 cup powdered sugar (ensure organic for vegan-friendly)


  • 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.



*Vegan butter works in place of coconut oil in the cookie portion only. It contributes too much flavor to the filling.
*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.

Nutrition (1 of 25 servings)

Serving: 1 cookie Calories: 121 Carbohydrates: 14.7 g Protein: 0.5 g Fat: 7.5 g Saturated Fat: 6.2 g Polyunsaturated Fat: 0.1 g Monounsaturated Fat: 0.6 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 34 mg Potassium: 47 mg Fiber: 1.1 g Sugar: 10.2 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 11 mg Iron: 0.4 mg

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  1. 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?

  2. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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?

  3. 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 🙏

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  4. 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?


    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  5. 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

  6. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  7. Milan Lawrence says

    Will the filling melt in room temperature because it was made with oil? I’m just curious. Thanks!

  8. 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 😉

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re glad you enjoyed them, Sky! Thank you for sharing! Brown sugar will make them more cakey due to the higher moisture content.

  9. 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

  10. 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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! Thanks so much for the lovely review and for sharing your modifications, Katja!

  11. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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

  12. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  13. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sara! We like Nutiva or the Whole Foods 365 refined coconut oil. We hope you enjoy them! xo

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Adria, you can use unrefined coconut oil, but the cookies will have a noticeable coconut flavor.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  14. Nelda says

    Hi! Can I substitute cane sugar / powdered sugar with monk fruit? If yes, what would the ratio be?

    Thank you! =)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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.