This copycat recipe comes together in just a few simple steps. They consist of crunchy chocolate cookie sandwiches stuffed with a creamy vanilla filling.
Perfect for dunking in a big glass of milk (the non-dairy kind), or to use in your favorite oreo recipes like vegan oreo cheesecake or chocolate oreo ice cream.
🧾 Ingredients
Here's everything you need for this homemade oreo cookie recipe:
Ingredient Notes
Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.
- Vegan Unsalted Butter: This forms the base for both the cookies and the filling. The recipe calls for vegan block butter, not the spreadable kind from a tub.
- Sugar: A variety of different sugars gives them their distinct texture and flavor. The cookies themselves use a combination of brown sugar and white sugar. Demerara sugar (or turbinado sugar) helps to add flavor and crunch, whereas granulated sugar helps to make the cookies thin and crisp. The filling is then sweetened using powdered sugar.
- Flour: If you want to keep these oreos gluten-free, go for an all-purpose gluten-free flour blend, at a 1:1 ratio.
- Dark Cocoa Powder: Black cocoa powder (ultra-Dutched) gives these cookies their signature dark color and oreo flavor. In a pinch, you could use regular Dutch-process cocoa powder, just note the color and flavor won't be quite as good.
- Cornstarch: You can also use ground arrowroot powder as a direct substitute.
- Vanilla Extract: This is added to flavor the cookies and the buttercream filling.
- Baking Soda: This cookie recipe uses minimal leaving agents as the goal is to keep them quite dense and crunchy with minimal spreading.
- Sea Salt: A must for these cookies, the salt enhances the flavors and helps to balance the sweetness of your vegan oreo cookies.
🔪 Instructions
Here are step-by-step images showing how to make the best homemade oreos. Please refer to the detailed printable recipe card at the end of this page for full measurements and written instructions:
Step 1: Add the vegan softened butter to a large mixing bowl and whisk with an electric whisk or stand mixer until light and creamy. Once the butter is fluffy, add the sugars and vanilla and whisk again to combine.
Step 2: Add the dry ingredients (all purpose flour, cocoa powder, cornstarch, baking soda, and salt) and mix on low speed until you have a clumpy doughy mixture.
Step 3: Knead the dough into a flat disc, wrap it in plastic wrap, and chill it in the fridge for at least 30 minutes.
Step 4: Lightly dust your work surface with black cocoa powder, then roll the dough to about ¼ inch in height. I use a 2-inch cookie cutter. Re-roll and repeat with any remaining dough.
Step 5: Transfer the cookies onto a baking sheet lined with parchment, then place in the freezer for 15 minutes while you preheat the oven.
Step 6: Bake according to the recipe card below, they will become light and crunchy.
Step 7: Whip the butter until light and fluffy. The butter will become light and pale in color (less yellow than block butter). Add the powdered sugar in 2 parts, whisking to combine each time. Then whisk in the cornstarch and vanilla.
Step 8: Transfer the cream filling to a disposable piping bag and snip off the tip. Pipe the filling on top of half the cookies and sandwich with the remaining cookies.
💭 Recipe Tips
When rolling out the cookie dough, make sure you dust your surface and rolling pin with black cocoa, not flour. This is to prevent the white flour from discoloring the chocolate cookie dough.
It's really important to cool the cookies fully on a wire rack before adding the filling as it will melt if the cookies are still warm.
Use room-temperature butter for the filling and cookie dough, as it will whip up much easier than chilled butter.
🍽 Variations
There are plenty of ways that you can customize this homemade Oreo recipe to add a fun twist. Here are some ideas:
- Switch the filling flavors: Instead of vanilla, add a touch of mint extract, orange extract, or real orange zest. You can also add a tablespoon of freeze-dried raspberry powder or strawberry powder for a pop of color and berry flavor.
- Chocolate covered: Dunk the cookies in melted dark chocolate or vegan white chocolate (either half or fully).
- Double stuff: Double up on the vanilla cream filling and pipe onto 2 cookies before carefully sandwiching them together and chilling in the fridge.
- Nut butter: Instead of vanilla frosting, you could fill them with thick peanut butter or homemade vegan nutella.
- Buttercream filling: Fill them with raspberry buttercream, chocolate buttercream, coffee buttercream, or cream cheese frosting.
- Jumbo cookies: Use a large cookie cutter and bake for an extra 2-3 minutes to make large cookies, similar to whoopie pies.
💬 FAQs
I recommend storing them in an airtight container in the fridge. Because vegan butter solidifies once chilled, this more closely resembles the set filling found in traditional oreos. They'll stay fresh when refrigerated for up to a week. However, if you prefer a softer filling, you can store them at room temperature in an airtight container for around 3 days.
The cookies can be prepared and frozen up to a month in advance. Freeze the cookies before baking, in an airtight container separated between sheets of parchment paper. Then bake in a preheated oven as usual from frozen.
For a refined sugar-free version of oreos, I recommend trying these healthy oreos.
🍪 More Vegan Cookies
📖 Recipe
Description
Ingredients
Cookies
- 200 g (7 oz) vegan unsalted block butter, room temperature
- 75 g (⅓ cup) turbinado sugar, (demerara sugar)
- 75 g (⅓ cup) granulated sugar
- ½ teaspoons (½ tsp) vanilla extract
- 200 g (1 ⅔ cups) all-purpose flour, or Gluten-Free cup-for-cup all-purpose flour
- 75 g (¾ cup + 2 tablespoons) black cocoa powder, or Dutch-processed cocoa powder *see note 1
- 2 tablespoons cornstarch
- ½ teaspoon baking soda
- ¾ teaspoon sea salt
Creme filling
- 150 g (5.3 oz) vegan unsalted block butter, room temperature
- 200 g (1 ⅔ cups) powdered sugar, (icing sugar) *see note 2
- 1 tablespoon cornstarch, or arrowroot powder
- 1 teaspoon vanilla extract
Instructions
- Cream wet ingredients: Cut the vegan butter into small chunks and place it in a large bowl. Use an electric whisk or stand mixer to whisk the butter for 2 minutes. It will become light and airy. Add the demerara sugar, granulated sugar, and vanilla extract and whisk for another 2 minutes until combined.
- Add dry ingredients: Add the flour, black cocoa powder, cornstarch, baking soda, and salt to the bowl and whisk on low speed until the mixture comes together to form a clumpy dough consistency.
- Chill: Knead the dough into a uniform ball, flatten it into a disc, and wrap it with plastic wrap. Refrigerate for at least half an hour (you can leave it overnight if preferred).
- Roll: Lightly dust your work surface (preferably using a cookie mat or sheet of parchment paper underneath) and rolling pin with cocoa powder. Roll out the dough to approximately ¼ inch in height.
- Cut cookies: Use a 2" cookie cutter to cut out cookies and place them on a baking sheet lined with parchment, leaving about 2 centimeters between each cookie.
- Freeze and preheat: Freeze the cookies for 15 minutes while you preheat your oven to fan-forced 160°C/320°F or conventional 180°C/356°F.
- Bake: Bake for 15-18 minutes, then remove from the oven and let the cookies stay on the baking tray for 5 minutes. Carefully slide the cookies onto a wire rack to cool completely.
- Creme filling: Use an electric whisk or stand mixer to whisk the butter for 5 minutes. It will become light and airy.
- Slowly add the powdered sugar in 2-3 increments, whisking each time. You can use as little as 120g (1 cup) of sugar for a lighter filling. Add the cornstarch and whisk again. Lastly, add the vanilla and whisk until smooth.
- Assembly: Turn all of the cookies flat side up and set half of them aside. Transfer the filling to a piping bag and pipe the filling onto half of the cookies. Using your hands, gently sandwich the remaining cookies on top of the filled cookies.
Notes
- Black Cocoa Powder: I use this black cocoa, in a pinch you can use Dutch-process cocoa but the result will not be as dark.
- Powdered Sugar: Reduce down to 120g (1 cup) for a fluffier filling.
Nutrition
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