These homemade oreo cookies taste pretty close to the original chocolate creme-filled sandwich cookies and come together in just a few simple steps.
Perfect for dunking in a big glass of oat milk or almond milk, or even for using in desserts like this vegan oreo cheesecake.
What to expect from this recipe:
- Easy to make.
- Eggless and dairy-free.
- Deep chocolate-flavored cookies with creamy centers.
- Made with 10 ingredients.
- Easily adapted as gluten-free.
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: This oreo recipe uses a variety of different sugars which helps to give 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 to the cookies. Superfine sugar (caster sugar) or granulated sugar helps to make the cookies thin and crisp. The filling is then sweetened using powdered sugar.
Plain 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: To get that deep almost black color to the cookies, you'll need a dark or Dutch-processed cocoa powder. Black cocoa powder (ultra-Dutched) is another option although it is pretty hard to find and I've found the results to be great with regular Dutch-processed cocoa.
Arrowroot powder: You can also use cornstarch (cornflour) as a direct substitute for these cookies.
Vanilla: 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 as well as helps to balance the sweetness of your vegan oreo cookies.
How to make homemade oreos
(Full ingredient quantities and instructions can be found in the recipe card at the end of this post)
Step 1: Make the cookie dough
The first step involves creaming the butter and sugar together. Add the vegan butter to a large mixing bowl and whip it for a couple of minutes until light and creamy. You can use either an electric whisk or stand mixer to make these cookies, depending on what you have at home.
Once the butter is fluffy, add in the sugars and vanilla and whisk again for a couple of minutes to combine.
Lastly, add in the dry ingredients which in this case are flour, cocoa powder, arrowroot powder, baking soda, and salt. Turn the whisk or stand mixer down to low and whisk together the ingredients until you have a clumpy doughy mixture.
Knead the dough into a flat disc and wrap in plastic wrap before chilling for 30 minutes.
Step 2: Roll and bake the cookies
When rolling out the cookie dough, make sure you dust your surface and rolling pin well. For these oreo cookies, we're using cocoa powder for dusting as opposed to flour which is more commonly used. This is to prevent the white flour from discoloring the chocolate cookie dough.
Roll out the dough to about ¼ inch in height. I use a 2-inch cookie cutter for these homemade oreos, but you can make them bigger or smaller, depending on your preference.
Pop the oreo cookies onto a baking sheet lined with parchment and bake in a preheated oven according to the recipe card below. It's really important to cool the cookies on a cooling rack before adding the filling as it will melt if the cookies are still warm.
Step 3: Make the cream filling
The cream center of oreo cookies is essentially sugar and oils. For this recipe, we're filling them with sweet vanilla-flavored buttercream. Make sure that you use room temperature butter for the filling, as it will whip up much easier than chilled butter.
With an electric whisk or stand mixer, whip the butter until light and fluffy. The butter will become light and pale in color (less yellow than block butter). Once you've reached this stage, you can go in with the powdered sugar and whisk again to combine.
Lastly, add in the flavoring which in this case is vanilla extract. I always recommend adding the flavoring last in vegan buttercream recipes, as any liquid added earlier can cause the buttercream to split.
Step 4: Assembling the cookies
Once the cookies have been completely cooled, you can start to put these homemade oreo cookies together.
There are 2 ways you can choose to fill the cookies:
- Option 1 (piping bag): Transfer the buttercream to a disposable piping bag and snip off the tip. Pipe the filling
- Option 2 (pallet knife): Use a pallet knife or regular knife to spread the filling onto the cookies. This will result in a less neat filling than using a piping bag.
Once you have coated one-half of the cookies in the buttercream, sandwich the second half on top of them, pressing down gently with your hands so the buttercream gently oozes to the outer edges of the cookies.
I recommend storing these cookies in the fridge in an airtight container. Because vegan butter solidifies once chilled, this more closely resembles the set filling found in traditional oreos. They'll stay fresh 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 3-4 days.
Frequently asked questions
You can absolutely create different flavored oreos by switching up the filling in the cookies. Some options for the filling include:
Cream cheese frosting
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.
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below and consider leaving a comment as well, thanks!
- 200 g (7 oz) vegan unsalted block butter, room temperature
- 75 g (⅓ cup) demerara sugar, or turbinado sugar
- 75 g (⅓ cup) superfine sugar (caster sugar), or granulated sugar
- ½ teaspoons (½ tsp) vanilla extract
- 200 g (1 ¼ cups) plain flour, or all-purpose gluten-free flour
- 75 g (15 tbsp) Dutch-processed cocoa powder, or unsweetened dark cocoa powder
- 16 g (2 tbsp) arrowroot powder, or cornstarch (cornflour)
- ½ teaspoon (½ tsp) baking soda
- 1 teaspoon (1 tsp) sea salt
- 150 g (5.3 oz) vegan unsalted block butter, room temperature
- 125 g (1 cup) powdered sugar (icing sugar)
- 8 g (1 tbsp) arrowroot powder, or cornstarch (cornflour)
- 1 teaspoon (1 tsp) vanilla extract
- 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, superfine sugar, and vanilla extract and whisk for another 2 minutes to cream everything together.
- Add the flour, cocoa powder, arrowroot powder, baking soda, and salt to the bowl and whisk on low speed until the mixture comes together to form a clumpy dough consistency.
- Knead the dough into a uniform ball, then flatten it down into a disc shape and wrap it with cling film. Place in the fridge to chill for at least half an hour (you can leave it overnight if preferred).
- Preheat your oven to 160°C (320°F). Lightly dust your work surface and rolling pin with cocoa powder and carefully roll out the dough to approximately ¼ inch in height. Use a 2" cookie cutter to cut out cookies and place them on the lined baking tray, leaving about an inch between each cookie.
- Bake for 14-15 minutes, then remove from the oven and allow the cookies to sit on the baking tray to cool for about 5 minutes. Carefully slide the sheet of parchment paper with the cookies off of the tray and onto a cooling rack. Cool for another 15-20 minutes until they reach room temperature before filling them.
- Cut the butter into small chunks and place it in a large bowl. Use an electric whisk or stand mixer to whisk the butter for 5 minutes. It will become light and airy.
- Slowly add the icing sugar in 1-2 tablespoon increments, whisking for a few seconds between each one to incorporate the sugar into the mixture. Add in the arrowroot powder and whisk again to combine. Lastly, add in the vanilla extract and whisk until smooth and combined.
- Turn all of the cookies flat side up and set half of them aside. If using a disposable piping bag, fill the bag with the creme filling and snip off the tip using a scissors. Pipe the filling onto half of the cookies. You can also use a pallet knife or butter knife to spread the filling onto the cookies, howeber the result may not be as neat as with a piping bag.
- Using your hands, gently sandwich the remaining cookies on top of the filled cookies.
- I recommend storing these cookies in the fridge in an airtight container. Because vegan butter solidifies once chilled, this more closely resembles the set filling found in traditional oreos. They'll stay fresh in the fridge for up to a week. For a softer filling, store them at room temperature in an airtight container for 3-4 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.
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