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Raw Oreos

A vintage gold scale holding several gluten-free Raw Oreo Cookies

It’s almost Valentine’s Day, so I couldn’t resist sharing another healthier dessert. You in?

Wood cutting board with cocoa powder, nuts, coconut, coconut oil, dates, and sea salt for making our vegan Raw Oreo Cookies

This 7-ingredient recipe starts with blended nuts and is sweetened with dates! Coconut oil adds a little more moisture and “crunch” when chilled, and salt balances everything out. Oh, and don’t forget the cacao powder for that quintessential chocolate flavor. Swoon.

Food processor filled with ingredients for making naturally sweetened Raw Oreo CookiesFreshly processed batter for the cookie portion of our vegan gluten-free Raw Oreo Cookies

Once you have your “dough,” it’s time to roll it out and cut it into shapes. You can go for big circles, little circles, or squares. I even include a lazy hack if you don’t feel like cutting out actual cookies.

Not to worry – whatever form your “cookies” take, they’re going to be delicious.

Using a rolling pin to roll out the dough for our amazing Raw Oreo CookiesRaw Oreo Cookie Dough cut into small circles using a cookie cutter

The easy filling is simply coconut butter! I love coconut butter in all forms, including straight from the jar.  It’s the perfect creamy, naturally sweet center for your cookies.

Coconut butter filling on top of half of the gluten-free vegan Raw Oreo Cookies

Once chilled, they’re ready to enjoy! I hope you all LOVE these cookies! They’re:

Rich
Chocolaty
Coconutty
Naturally sweet
Indulgent
Surprisingly healthy
& Super tasty

These would make the perfect healthier dessert to make for Valentine’s Day – or really any day. I highly recommend popping a batch in the freezer and nibbling on them throughout the week when cravings hit.

For more healthy-dessert inspiration, be sure to check out our 5-Ingredient Dark Chocolate Bars, Healthy Oatmeal Chocolate Chip Cookies, Grain-Free Berry Crisp, White Chocolate Peanut Butter Eggs, and Healthy Vegan Fudge and Peanut Butter Fudge!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram! We’d love to see what you come up with. Cheers, friends!

A vintage gold scale holding several gluten-free Raw Oreo Cookies

4.3 from 9 reviews
Raw Oreo Cookies
 
Print Friendly Version
Prep time
1 hour
Total time
1 hour
 
7-ingredient, raw vegan Oreo-inspired cookies that are refined-sugar-free, loaded with wholesome ingredients, and insanely satisfying! Entirelygluten-free, and so delicious.
Author: Minimalist Baker
Recipe type: Dessert, Snack
Cuisine: Vegan, Gluten-Free, Grain-Free
Serves: ~35 cookies
Ingredients
FILLING
  • ~1 cup (256 g) coconut butter
  • 1/4 tsp vanilla extract
  • optional: organic powdered sweetener to taste (e.g. stevia or organic powdered sugar - NOTE: wet sweeteners cause the mixture to seize)
COOKIE
  • 1 1/2 cups (168 g) raw almonds or walnuts (I mixed both)
  • 6-7 (42-49 g) medjool or deglet nour dates, pitted (if dates are dry, soak in warm water for 10 minutes then drain)
  • 3 Tbsp (45 ml) melted coconut oil
  • optional: 1 Tbsp (15 ml) maple syrup
  • 1/3 cup (32 g) cocoa powder (or sub cacao powder)
  • Pinch sea salt
Instructions
  1. First, prepare coconut butter and add vanilla and sweetener to taste (optional). Remove from food processor and set aside.
  2. Add nuts to the food processor and pulse until small bits remain. Then add dates, coconut oil, maple syrup (optional), cocoa powder, and salt and mix again until well incorporated (see photo). At the end, you should have a doughy texture that stays together when pressed between your fingers.
  3. Taste and adjust flavor as needed, adding more cocoa powder for chocolate flavor, dates (or maple syrup) for sweetness, or salt for saltiness.
  4. Line a flat surface or large cutting board with parchment or wax paper and place the dough in the center. Form into a 1-inch disc with hands and then top with another piece of parchment or wax paper.
  5. Use a rolling pin to roll the dough into an even, roughly 1/4-inch-thick rectangle (see photo). Then remove the top layer of wax or parchment paper and use a small circular cookie cutter (like these) to cut out as many cookies as you can - I got roughly 70. Just make sure you have an even number. (You could also press half of the dough into a parchment-lined 8x8 baking dish, top with coconut butter, chill, and then top with remaining dough to enjoy them as “Oreo Bars" instead!)
  6. Use a spatula to gently transfer the cookies onto a flat serving platter or plate. Reform any remaining dough and cut out more cookies. Then transfer the serving platter or plate to the freezer to chill for 10-15 minutes or until slightly hardened.
  7. Top half of the cookies with roughly 1 tsp coconut butter. Then pop back in the freezer to chill for just a few minutes until the coconut butter is no longer runny. Then remove from freezer and top with the other half of the cookies, pressing down slightly to adhere.
  8. Enjoy as is or transfer back to the freezer or refrigerator to chill (they tend to soften when at room temperature more than 30 minutes). Cookies will keep covered in the refrigerator up to 1 week or in the freezer (my preference) up to 1 month.
Notes
*Nutrition information is a rough estimate for 1 of 35 cookies calculated with 7 dates, with the oil, and without maple syrup or other added sweeteners.
Nutrition Information
Serving size: 1 cookie (of 35) Calories: 88 Fat: 7.9 g Saturated fat: 5 g Carbohydrates: 4.4 g Sugar: 1.7 g Sodium: 10 mg Fiber: 2.1 g Protein: 1.7 g
3.5.3226

 

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63 Comments 7 ingredients or less, Dairy-Free, Fall, Gluten Free, Grain-Free, No Bake, Raw, Recipes, Refined Sugar-Free, Snacks, Soy-Free, Spring, Summer, Sweet (dessert), Vegan, Winter

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danaHi, I'm Dana! I'm Dana! I am a food stylist, photographer, creator of the Food Photography School and author of the 31 Meals Cookbook and Everyday Cooking.

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Talk About It

(or jump to leave a comment & review)
All commentsI made thisQuestions
  1. Susan Parker says

    February 13, 2018 at 8:13 am

    Dana… Could you substitute Coconut Oil for the Coconut Butter in FILLING? These look delicious!! I’ve never seen Coconut Butter at our Sprouts in Yuma, AZ so I’m not sure, but I’ll go up today and look. I’m making these this morning for tonight’s Small Group Bible Study and tomorrow nights Youth Valentine’s Party at Church.

    Reply
    • Jeni says

      February 13, 2018 at 9:46 am

      If you have a food processor or Vitamix you can easily make coconut butter by processing/blending dried, unsweetened coconut flakes for a few minutes! It’s much cheaper than buying the jarred version, too.

      Reply
      • Ginger Henderson says

        February 13, 2018 at 5:57 pm

        This is brilliant! I had no idea and way cheaper. Thanks for sharing.

        Reply
    • Dana @ Minimalist Baker says

      February 13, 2018 at 12:18 pm

      Susan, it is best to make it fresh! See the video above for instructions on how to do so.

      Reply
  2. Estee says

    February 13, 2018 at 10:26 am

    What can you sub the coconut oil for in the cookie part for those of us that are oil free?

    Reply
    • Dana @ Minimalist Baker says

      February 13, 2018 at 12:18 pm

      I’d suggest omitting it.

      Reply
      • Cass says

        March 29, 2018 at 10:37 pm

        Coconut water!

        Reply
    • Danielle says

      February 16, 2018 at 1:19 pm

      I made a thick cashew cream with soaked cashews, dates, water, and vanilla in the blender (instead of the oil/butter). The less water, the thicker the cashew cream! (Fwiw I also put unsweetened coconut flakes into the cookie part – extra crunch!)

      Reply
      • Danielle says

        February 16, 2018 at 1:20 pm

        Haha nvmd totally misread that. I was talking about a sub for the coconut butter. ?

        Reply
      • Daphne says

        February 19, 2018 at 10:49 am

        Oh, cashew cream would be awesome in these!

        Reply
  3. Haifa Aziz says

    February 13, 2018 at 11:29 am

    Can you please mention other alternatives to coconut butter or coco butter i don’t have any? Thank you

    Reply
    • Dana @ Minimalist Baker says

      February 13, 2018 at 12:18 pm

      If you can find coconut flakes you can make it, which I prefer. See the video above!

      Reply
  4. Michele says

    February 13, 2018 at 11:52 am

    Can you use different nuts like cashews instead of almonds and walnuts? My husband has an allergy to most nuts but seems to tolerate cashews

    Reply
    • Dana @ Minimalist Baker says

      February 13, 2018 at 12:18 pm

      Yes!

      Reply
  5. JENNIFER A MAESTAS says

    February 13, 2018 at 12:28 pm

    These look great…is there a way to make these with a “prepared” nut butter? I cannot have nut pieces but can have creamy nut butters without pieces of nut in them. Sigh…I used to be able to eat ANYTHING! Thank you!!

    Reply
    • Kim Mayer says

      February 25, 2018 at 8:30 pm

      If you’re looking to replace the nut flours in the recipe, you can try using a smooth nut butter (1/2 cup) plus unsweetened shredded coconut (1.5 cups) to go with the dates in the food processor. Works great if you can tolerate coconut and it should still give you the malleable consistency to roll the dough out between parchment. If is seems a little dry for some reason, you can either use a tiny bit of water, pulse that into dough while it’s still in the processor bowl.

      Reply
  6. Momcat says

    February 13, 2018 at 1:31 pm

    Your FAQ list doesn’t have a substitute for dates. I need a non-fruit replacement for them, as I can’t tolerate most fruits. The rest of the recipe looks great. Many thanks!

    Reply
    • Dana @ Minimalist Baker says

      February 15, 2018 at 9:57 am

      Hmm, perhaps try a mixture of oat / almond flour, cocoa powder, coconut oil, and maple syrup!

      Reply
    • Cass says

      March 29, 2018 at 10:38 pm

      Rice syrup!

      Reply
  7. Natalie says

    February 13, 2018 at 2:14 pm

    Just made these for my partner for Valentines Day! He’s a hyuuuuuge fan of Oreos (but we never buy them because I generally shy away from processed, pre-packaged junk food), so I couldn’t resist giving them a go. I figured they would be Oreo-esque, but the flavour has really knocked it out of the park! The ‘dough’ is so deep and chocolatey (without being too cloying, as I find some recipes with dates sadly are), and the coconut butter is divine! I added a smidge extra vanilla and a 1/2 tsp or so of powdered sugar to really drive home the Oreo bit for my guy (his request, not mine, I love the butter without anything added!), but other than that I followed this to a T and it is perfection. Thank you for this recipe!! Now he gets Oreos and I get to stick to my raw, made-by-hand preferences, win-win :).

    Reply
    • Dana @ Minimalist Baker says

      February 14, 2018 at 12:17 pm

      Thanks for sharing!

      Reply
  8. Kelly says

    February 13, 2018 at 2:15 pm

    This looks like a great recipe, Dana! I’m going to try it this weekend.
    Thanks for all of the hard work and creativity you put into your recipes. :)

    Reply
    • Dana @ Minimalist Baker says

      February 14, 2018 at 12:18 pm

      Thanks so much Kelly!

      Reply
  9. Michelle says

    February 13, 2018 at 2:23 pm

    These photos are very Wes Anderson and I am in love. I can’t wait to try the recipe. I’ve just recently started using dates and they’re amazing!!

    Reply
    • Dana @ Minimalist Baker says

      February 14, 2018 at 12:18 pm

      So kind!

      Reply
  10. Cassie Thuvan Tran says

    February 13, 2018 at 3:02 pm

    It would be SO hard for me to NOT eat all of these raw Oreos. They look absolutely divine!! Would this recipe also work if you used pecans instead of almonds or walnuts?

    Reply
    • Dana @ Minimalist Baker says

      February 14, 2018 at 12:19 pm

      I think so!

      Reply
  11. Chelsea says

    February 13, 2018 at 3:53 pm

    How does the texture compare? Based on the ingredients, I would think it is similar to a Larabar in flavor and texture, no? I’m still intrigued!

    Reply
    • Dana @ Minimalist Baker says

      February 14, 2018 at 12:19 pm

      Yeah, a little bit more cookie-like. Hope you enjoy them!

      Reply
  12. Krithika says

    February 13, 2018 at 4:15 pm

    I just wanted to say, I think r-Oreos would be a great name for these!

    Reply
    • Dana @ Minimalist Baker says

      February 14, 2018 at 12:19 pm

      lol, thought about it.

      Reply
  13. Laurie says

    February 13, 2018 at 4:33 pm

    The timing on this recipe could not have been better!! My daughter is heading to Denmark tomorrow to meet up with my two sons. I had planned on baking tonight so she could bring along some goodies and then this recipe appeared in my email. I just made them and will be so happy to send them over there where I know they will make them very happy too! Thanks Dana for yet another winner!!

    Reply
    • Dana @ Minimalist Baker says

      February 14, 2018 at 12:19 pm

      So great! Thanks for sharing!

      Reply
  14. Karen says

    February 13, 2018 at 5:18 pm

    Oh my!! Delicious and Vitamix coconut cream is awesome! I love your recipes. Thanks and lots of LOVE to you and yours.

    Reply
  15. Liz Lantz says

    February 13, 2018 at 6:11 pm

    Couldn’t resist trying these right away! I didn’t have coconut butter, so I used almond butter for the filling thinking it would be kind of like a peanut-butter chocolate cookie but healthier. Tasty!

    I did not find the dough to be Oreo-esque, however we only made a 1/2 batch because we didn’t want 35 cookies so maybe that’s why. Our 1/2 batch yielded 9 heart-shaped sandwich cookies (about 2″ x 2.5″) and it took about 1/2 the time to make it.

    Reply
    • Dana @ Minimalist Baker says

      February 14, 2018 at 12:21 pm

      Thanks Liz! Yeah, the cookie isn’t a “spot on” oreo match, but rather a raw inspiration. Glad you still enjoyed it!

      Reply
  16. Gina says

    February 13, 2018 at 8:13 pm

    Is it okay to soak nuts before using in the cookie part of recipe? :)

    Reply
    • Dana @ Minimalist Baker says

      February 14, 2018 at 12:21 pm

      Hmm, it may make them more tender. But if you give it a try let us know!

      Reply
  17. Trina says

    February 13, 2018 at 9:09 pm

    Hi!
    What non-nut substitute could I use for the nuts without changing flavor?

    Can’t wait to try!!

    Reply
    • Dana @ Minimalist Baker says

      February 14, 2018 at 12:21 pm

      Hmm, well you could try doing something like oat flour + dates + cocoa powder?

      Reply
  18. Chloe says

    February 13, 2018 at 10:07 pm

    Hi Dana,
    These look amazing, what would you suggest as an alternative for nuts?

    Reply
    • Dana @ Minimalist Baker says

      February 14, 2018 at 12:21 pm

      See above!

      Reply
  19. Liz S. says

    February 14, 2018 at 9:36 am

    I made the homemade coconut butter (so easy and delish) and then made the bar version in an 8 inch baking pan. SO much better than Oreos and it’s the perfect after dinner treat to satisfy my sweet tooth. Thanks so much!

    Reply
    • Dana @ Minimalist Baker says

      February 14, 2018 at 12:22 pm

      Smart! Thanks for sharing, Liz!

      Reply
  20. Natashia says

    February 15, 2018 at 7:05 am

    For the 1 cup of coconut butter what could I use as a substitute that is suitable? I have food allergies to coconuts. Would vegan butter be a fine substitute or a plant based milk?

    Reply
  21. Stephanie says

    February 15, 2018 at 8:47 am

    Hi Dana! Looks incredible. I only have Hershey’s Special Dark cocoa powder in my pantry right now – do you think this will work fine or would they come out too bitter? (which I actually don’t mind – but in terms of serving to non-vegan guests lol) Thank you!

    Reply
    • Dana @ Minimalist Baker says

      February 15, 2018 at 9:58 am

      That should work!

      Reply
  22. Oren says

    February 15, 2018 at 9:37 am

    I’ve tried to make it but:
    1. The coconut cream didn’t work out, not with Vitamix and not with food processor (tried for about 30 minutes)
    2. The “dough” mixture didn’t hold when I tried to pick it up with the spatula.
    3. I realized I follow the video, and it is not exactly similiar to the text :/

    Reply
    • Dana @ Minimalist Baker says

      February 15, 2018 at 9:59 am

      Oren, sorry you had issues there! The coconut butter can be finicky for some people. Perhaps with the coconut butter the volume you were trying to process was too little for your food processor? (i.e. it was too large and the coconut flakes couldn’t churn?)

      As for the dough it is a little gentle and to help this along you can chill it for 5 minutes before scooping with a spatula. Also realize that while the videos demonstrate how it’s made and what it should look like, it’s always best to pay more attention to the step-by-step instructions in the recipe.

      Reply
  23. Curtis Kinchen says

    February 15, 2018 at 4:33 pm

    I used cashews and peanuts as my wife is tree nut allergic. Came out terrific. I also made my own coconut butter with a food processor and coconut flakes. Patience is the key there.

    Reply
  24. Bjorg Olsen says

    February 16, 2018 at 6:32 am

    Amazing! I plan to try these at home this weekend:)

    Reply
  25. Danielle says

    February 16, 2018 at 12:56 pm

    I decided to whip this up on Valentine’s day since I had ask the ingredients and I was surprised how easy and delicious they were. The chocolate cookie was my favorite part. I did add a couple more dates and stevia for more sweetness and to make it stick together better. Next time I’ll experiment adding mint to the filling.

    Reply
  26. Paulina says

    February 21, 2018 at 9:23 am

    OMG ! I’ve made them with little changes but anyway they were AMAZING ! I love your posts and instagram <3

    Reply
  27. Carmen Rubio says

    February 22, 2018 at 6:19 am

    Looks delicious! How many calories does it contain (blush)

    Reply
    • Support @ Minimalist Baker says

      February 22, 2018 at 10:17 am

      Hi Carmen! You can find the nutritional info if you scroll down just below the recipe and directions. Cheers

      Reply
  28. Cecilie says

    February 26, 2018 at 2:03 am

    These were so amazing and everyone loved them!! Spot on Dana. Plus very easy to make. You make magick with simple ingredients!

    Reply
  29. LaTora PEREL says

    February 27, 2018 at 10:00 am

    Is there an alternative to coconut butter for the filling…my husband is allergic to coconut

    Reply
  30. Paige says

    March 4, 2018 at 4:32 pm

    Well it was fun to make the coconut butter from scratch in my new processor, but yuck! My taste buds do not like it, in the trash it goes. Luckily I only made one “Oreo” to test it. I think I’ll buy a nut butter to make the Oreo bars instead. Also used cacao powder for the cookie part, I love the bitterness it brings.

    Reply
  31. Jackie says

    March 10, 2018 at 6:09 am

    HI there, in the picture of all the ingredients it looks like desiccated coconut but there is no mention of it in the recipe, where does it come in please?

    Reply
    • Support @ Minimalist Baker says

      March 12, 2018 at 7:38 pm

      For the filling! Have a watch of the video to see!

      Reply
  32. Lisa says

    March 12, 2018 at 12:01 pm

    I’d been wanting to try this recipe and finally did so visiting my daughter when she bought her first home.

    Without my usual kitchen supplies & gadgets I had to improvise quite a bit with preparation. The cookie flavor is delicious (I used special dark cacao and raw almonds) but without my Vita-Mix there were some bigger chunks than I would have liked. And without a Trader Joe’s around I had to use sweetened flake coconut…never achieved a creamy ‘filling’, but a textured pasty spreadable topping. No rolling pin, etc., we ended up with (and ate within24 hours) what we called “open-faced almond joys”! They’re pretty heavy, but a delicious treat.

    I am excited to try it again once I return to my own kitchen in California. 👍

    Reply
  33. Grace says

    March 22, 2018 at 8:58 pm

    I had been so pumped to try this recipe since it was posted and unfortunately it was a dud….the coconut butter took much longer to make than anticipated and tasted only ok. Then the dough was really time intensive to cut individually and freeze and top; it kept tearing and sticking. We use only organic high quality ingredients and didn’t want to toss it in the trash so wound up making one giant “Oreo” in a pie plate- actually, my husband made it after I threw my arms up in frustration several hours prior. He was a legit raw vegan years ago and happily made it work. Great idea in theory but just way too time consuming and tedious.

    Reply
    • Support @ Minimalist Baker says

      March 23, 2018 at 7:45 am

      We’re sorry to hear this recipe wasn’t a favorite, Grace. Better luck next time, and thank you for taking the time to share your thoughts with us!

      Reply

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