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stacks of vegan oreos with milk bottles in the background.

Homemade Oreo Cookies (Gluten-Free Option)

Easy to make, delicious homemade oreo cookies that are naturally vegan with a gluten-free option.
Course Snack
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Prep Time 20 minutes
Cook Time 14 minutes
Chilling Time 30 minutes
Total Time 1 hour 4 minutes
Servings 20
Calories 229kcal



Creme filling



  • 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.

Creme filling

  • 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.


Calories: 229kcal | Carbohydrates: 25g | Protein: 2g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 3g | Sodium: 259mg | Potassium: 73mg | Fiber: 2g | Sugar: 14g | Calcium: 8mg | Iron: 1mg