This recipe for healthy oreos is an updated version of my older oreo recipe that I posted on my YouTube channel a couple of years back! This revamped recipe is simplified and tastes even better in my opinion.

Just like my vegan edible cookie dough, these cookies don't require any baking!

What's possibly most exciting about these cookies, is that they are used in another recipe - Cookies and Cream Cheesecake, where they make up the crust, filling, and topping.

Healthy OreosPin

WHAT'S IN THESE HEALTHY OREOS?

THE BISCUIT

  • Rolled oats - These make up the base for the cookies, giving them a lovely oaty flavor. Be sure to use gluten-free oats if required.
  • Cacao powder - For the chocolate flavor, I always use 100% cacao powder that doesn't contain any added ingredients such as sugar or dairy.
  • Salt - Every biscuit needs a touch of salt! This enhances their overall flavor.
  • Medjool dates - To add sweetness to the cookies, but also to help bind the ingredients together.
  • Plant-based milk - This is used to bind the ingredients together and create a dough that's easy to mold and shape.

THE FILLING

  • Creamed coconut - This ingredient makes the perfect no-bake "fondant" as the filling of these cookies. Creamed coconut melts when heated and can be molded into a shape like regular fondant.
  • Vanilla - A little bit of vanilla bean paste helps to add flavor to the cake. You can substitute vanilla bean paste with 1 teaspoon of vanilla extract.
  • Maple syrup - For a little sweetness, I love using maple syrup as it's natural and contains some minerals too.

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HOW TO MAKE HEALTHY OREOS

First, prepare the base by adding the oat flakes to your food processor and blitzing them to a fine crumb. Add in the cacao powder and salt and blend again to combine. Next, add in the dates and blend until all of the ingredients are evenly combined.

Lastly, add the coconut milk, one tablespoon at a time, alternating between each of them. Check the consistency of the dough, it should stick together between your fingers. You can use more or less coconut milk depending on how it comes together. 

Now you'll want to shape the dough into cookies. The easiest way to do this is to roll out the dough and use a cookie cutter to cut out little discs. Roll the dough out between two sheets of parchment paper and cut out cookie discs using a 2” cookie cutter. 

For the filling, place the creamed coconut into a heat-resistant bowl and melt it over a pot of simmering water. Stir in the maple syrup and vanilla and whisk to combine.

Place the creamed coconut mixture between 2 sheets of parchment paper and roll out to approximately half a centimeter in height. Transfer to the freezer to set for 30 minutes.

You'll need the cookie-cutter again for the next part - cut out discs from the creamed coconut, and carefully set them on top of half of the cookies.

Sandwich the cookies by placing another cookie disc on top of the creamed coconut. Store the cookies in an airtight container in the fridge.

WHY MAKE THIS RECIPE?

  • Healthier version of classic Oreos
  • Plant-based and vegan-friendly
  • Can be adapted as gluten-free
  • Easy to make
  • Refined sugar-free
  • No-bake
  • Egg-free
  • Dairy-free
  • Free from any animal-derived products

More vegan cookies

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Vegan Oreos (No-Bake)

4.88 from 16 votes
PREP TIME: 30 mins
COOK TIME: 30 mins
TOTAL TIME: 1 hr
Servings: 12 cookies
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Description

Healthier Oreo cookies that are vegan-friendly, no-bake and can be adapted as gluten-free. This recipe comes together in just a few easy steps.

Ingredients

  • 1 ½ cups (122 g) rolled oats, use GF if required
  • ½ cup (43 g) cacao powder
  • ½ teaspoon (2.5 g) sea salt
  • 10 medjool dates, pitted
  • 3 tablespoons (45 ml) plant-based milk, I use coconut
  • cup (160 g) creamed coconut, or coconut butter
  • 1 teaspoon (5 ml) vanilla bean paste
  • 1 ½ tablespoons (22 ml) maple syrup

Instructions

  • To make the base, add the oat flakes to your food processor and blitz to a fine crumb. Add in the cacao powder and salt and blend to combine.
  • Add the dates and blend until combined.
  • Lastly, add the coconut milk, one tablespoon at a time, alternating between each of them. Check the consistency of the dough, it should stick together between your fingers. You can use more or less coconut milk depending on how it comes together. 
  • Roll the dough out between two sheets of parchment paper and cut out cookie discs using a 2” cookie cutter. 
  • For the filling, place the creamed coconut into a heat-resistant bowl and melt it over a pot of simmering water.
  • Stir in the maple syrup and vanilla and whisk to combine.
  • Place the creamed coconut mixture between 2 sheets of parchment paper and roll out to approximately half a centimeter in height. Transfer to the freezer to set for 30 minutes.
  • Use a 2” cookie cutter to cut out discs from the creamed coconut, and carefully sit them on top of half of the cookies.
  • Sandwich the cookies by placing another cookie disc on top of the creamed coconut. Store the cookies in an airtight container in the fridge. 

Nutrition

Calories: 203kcal | Carbohydrates: 29g | Protein: 3g | Fat: 10g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 105mg | Potassium: 315mg | Fiber: 4g | Sugar: 15g | Vitamin A: 45IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 2mg
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