Raw Oreos

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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 Cookies

Raw 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

Raw Oreo Cookies

7-ingredient, raw vegan Oreo-inspired cookies that are refined-sugar-free, loaded with wholesome ingredients, and insanely satisfying! Entirely gluten-free and so delicious.
Author Minimalist Baker
Print
Vintage scale piled high with homemade Raw Vegan Oreos
4.46 from 11 votes
Prep Time 1 hour
Total Time 1 hour
Servings 35 (cookies)
Course Dessert, Snack
Cuisine Gluten-Free, Grain-Free, Vegan
Freezer Friendly 1 month
Does it keep? 1 Week

Ingredients

FILLING

  • ~1 cup coconut butter
  • 1/4 tsp vanilla extract
  • organic powdered sweetener (optional // to taste // e.g. stevia or organic powdered sugar - NOTE: wet sweeteners cause the mixture to seize)

COOKIE

  • 1 1/2 cups raw almonds or walnuts (I mixed both)
  • 6-7 whole medjool or deglet nour dates (pitted // if dates are dry, soak in warm water for 10 minutes then drain)
  • 3 Tbsp melted coconut oil
  • 1 Tbsp maple syrup (optional)
  • 1/3 cup cocoa powder (or sub cacao powder)
  • 1 pinch sea salt

Instructions

  • First, prepare coconut butter and add vanilla and sweetener to taste (optional). Remove from food processor and set aside.
  • 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.
  • Taste and adjust flavor as needed, adding more cocoa powder for chocolate flavor, dates (or maple syrup) for sweetness, or salt for saltiness.
  • 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.
  • 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 (as recipe is written). 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!)
  • 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.
  • 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.
  • 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.

Video

Notes

*Nutrition information is a rough estimate (as the recipe is written) for 1 of 35 cookies calculated with 7 dates, with the oil, and without maple syrup or other added sweeteners.

Nutrition (1 of 35 servings)

Serving: 1 Cookie Calories: 88 Carbohydrates: 4.4 g Protein: 1.7 g Fat: 7.9 g Saturated Fat: 5 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 10 mg Fiber: 2.1 g Sugar: 1.7 g

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  1. Wancharida.Com says

    Never being able to stop describes my relationship with granola and dark chocolate, especially if they have peanut butter or almond butter too! LOL! Anyways, you could probably recall these raw chocolate CRACK cookies for more accuracy! ?? I would love to try making them!

  2. Catherine says

    As a family we are eating too many sweets and processed foods. I decided If we are going to eat sweets, we will eat less and they will be more healthy, if we make them! My 11 year old daughter and I made these this morning and had a great time. I love that there aren’t too many ingredients and it was super doable. Love the videos and too be honest wouldn’t have made them if I hasn’t been inspired by the video. Most importantly we have a delicious dessert I feel good about my family eating.

  3. Y. says

    Hi Dana ? are the dates used for texture and sweetener or just for the purpose of being a sweetner? I asked because I am currently on a keto diet, but these seem like a great treat.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      The dates are used for both sweetener as well as texture, so I wouldn’t recommend leaving them out.

  4. Kahero says

    Hi Dana, we made these and I had the idea to sub the coconut butter with your coconut whipped cream (which I love dolloped with my cup of hot cacao BTW) for the filling. They are A-MAZ-ING! Me and my mum are addicted to your blog and funky short-but-sweet YouTube videos. Thanks to you, I get to eat treats that are real deal healthy vs downright poison xxx budding foodie Kahero aged 6

  5. RC says

    Super yummy!! These are definitely going into regular treat rotation. I subbed in raw cashews and used stevia powder to sweeten the dough and filling. I also added a tsp of vanilla to the coconut butter; it came out great. I chose to make about 17 jumbo size cookies, since that was a more realistic serving size for me (who am I kidding). The cookie assembly process was pretty clunky, and I had irritation-inducing issues with finicky dough consistency and the coconut butter cooling down and getting stiff too quickly, but the end result was so damn tasty that I got over it. And they were really cute and oreolicious to behold. But to make it easier, next time I’m just going to cut to the chase and try the bar method. I wrapped my cookies individually in foil and stored them in the freezer. They make a really satisfying snack <3

  6. Grace says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  7. Lisa says

    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. ?

  8. Jackie says

    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?

    • Catherine says

      I noticed that too. They made coconut butter from the actual coconut flakes. I was confused for a second bc I bought coconut butter. Glad I did bc it seems people had trouble getting the creamy consistency.

  9. Paige says

    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.

  10. Cecilie says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  11. Danielle says

    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.

  12. Curtis Kinchen says

    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.

  13. Oren says

    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 :/

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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.

  14. Stephanie says

    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!

  15. Natashia says

    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?

  16. Liz S. says

    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!

  17. Liz Lantz says

    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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

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

  18. Karen says

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

  19. Laurie says

    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!!

  20. Chelsea says

    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!

  21. Cassie Thuvan Tran says

    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?

  22. Michelle says

    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!!

  23. Kelly says

    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. :)

  24. Natalie says

    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 :).

  25. Momcat says

    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!

  26. JENNIFER A MAESTAS says

    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!!

    • Kim Mayer says

      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.

  27. Michele says

    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

  28. Susan Parker says

    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.

    • Jeni says

      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.