In Junior High, I was the girl who ate 4 double stuffed Oreos everyday after school. I loved my snacks. I still love my snacks. Since going gluten free a lifetime ago, I had to cut out my favourite childhood cookie, until today. That’s right, Gluten Free Oreos are here so make my inner child happy once again. You can make them double stuffed or keep the icing like the classic. The Oreo logo might be missing on these homemade cookies, but they taste pretty darn close to the original.
Are oreos dairy free?
I was surprised to learn, a few years ago, that Oreos are in fact dairy-free/vegan. So I obviously had to keep these gluten free oreos dairy free to be consistent (and I wanted them to be vegan!) There are no eggs, no milk, and no butter in these dairy free oreos, just the vegan alternatives. You will need plant-based milk and vegan butter to make the vegan frosting. My favourite brand of vegan butter is Miyoko’s because they don’t use palm oil which is rare to find in vegan butter. Read here and here to learn more about the palm oil controversies. So yes, these healthy oreos aren’t only gluten free, they are vegan and absolutely mouth-watering.
how to make vegan frosting?
Making the vegan frosting for these gluten free oreos is S I M P L E. All you need are four ingredients: vegan butter, vegan powdered sugar, vanilla and plant-based milk. You will need a Kitchen Aid mixer or a hand mixer to beat the butter and the rest of the ingredients into smooth, velvety goodness.
You start with the vegan butter. Beat it until it has broken down and softened. Then, with the mixer still running on medium speed, add the powdered sugar (find out in this post why it is important to make sure it’s vegan). As the sugar and butter combine, the texture should start to clump together, but be nowhere smooth. Keep that mixer going, and then add the vanilla and the milk. Boom. Run that mixer on high for a minute or so, until a thick and glossy icing has formed. Once the icing is done, if your vegan oreo cookies aren’t quite ready to be iced, place the icing in the fridge to hold form.
I used a piping bag to dollop the icing on the cookies but you don’t have to. I used 1 heaping teaspoon of icing for each cookie but the proportion is totally up to you. Whether you are a double stuffed kind of person or a classic thin layer of icing person, it’s your call. If you are using a piping bag, I used a 1M Wilton piping tip. Dollop that icing on one cookie and place the other cookie on top to sandwich the icing in.
These dairy free oreos do need some time in the freezer to help the icing set between the two cookies. But they don’t need much time to thaw before you can bite into them.
here are a few reasons why I love these gluten free oreos, so listen up!
- Like I mentioned, I grew up quite obsessed with Oreos. So having these vegan oreo cookies in my freezer has me grinning ear to ear. Now I can come home after a crazy day and enjoy those 4 Oreos, just like I used to. Some people need hard liquor after a crazy day, I just need Oreos.
- When I made the first batch of these gluten free oreos, I asked Adam to try one when he had a moment. I was in our room working on the blog, and Adam was in the living room talking on the phone to his brother, who lives in Australia. I heard him say, ” can you hold on for a minute, John?” and then his footsteps got closer to our room. I looked up and he said (with the cookie in his hand), “these are unreal.” So the fact that he asked his brother to hold on just so he could express his love for these dairy free oreos speaks greatly. I take that to mean they are 100% Picky Husband Approved.
- These healthy oreos are so simple to make. There is some downtime just waiting for the cookies to cool (before icing them) and while the icing sets between the cookies in the freezer. But the actual assembly and baking of the cookies is easy peasy. It’s ALMOST as easy as going to the store and buying a bag of Oreos. Almost.
With a crispy chocolate wafer cookie and a silky smooth icing, this vegan dessert is going to have you walking down memory lane. Make these gluten free oreos in a cinch, and pop them in the freezer to enjoy throughout the week. These dairy free oreos taste so similar to the originals that you will be double-checking for the Oreo logo on top. Eat 1, eat 4, dip them in milk or lick the icing off first, eat these vegan oreo cookies however you want.
gluten free oreos
- 1/2 cup oat flour
- 1/2 cup almond flour
- 1/2 cup cocoa powder
- 1/4 cup coconut sugar
- 1 tsp baking powder
- 1/8 tsp sea salt
- 1/4 cup + 1-2 tbsp coconut oil (melted)
- 1 tbsp maple syrup
- 1/4 cup vegan butter
- 1 cup powdered sugar (vegan)
- 1 tsp vanilla
- 1 tbsp plant based milk
- Preheat the oven to 350ºF and line a baking sheet with parchment paper.
- Melt your coconut oil and set aside.
- Combine the dry ingredients in a bowl and whisk together. I found using my kitchen aid worked the best to thoroughly combine the ingredients but you can still mix by hand it might just take a little longer and you may have you get your hands in there to get the right consistency.
- Add the coconut oil to the dry ingredients. Combine and then stream in the 1 tbsp of maple syrup (if using a Kitchen Aid). The consistency of the cookie dough should be crumbly, yet can be packed tightly into a ball. If you find it too crumbly and it breaks apart when rolling out, add an additional tablespoon of melted coconut oil at a time.
- Form a large ball with all the dough.
- Place a piece of parchment paper on the counter and place the dough on top of it. Place another piece of parchment paper on top of the dough and then using a rolling pin, roll the dough out. I wanted them to be on the thin side, roughly 1/8 of an inch in thickness. But they are a bit more delicate at this thickness until they are baked. If they are a little thicker than 1/8 that’s fine, you’ll just have more cookie in each oreo, and they may need to bake for 1 more minute.
- Using a round cookie cutter ( 1 3/4″ in diameter) or something that can act as a cookie-cutter, cut out small circles and place them on the lined baking sheet. These cookies don’t spread so you can place them close to one another.
- Gather up the loose cookie dough batter, and re-roll until you have 16-18 cookie rounds. Bake in the oven for 7 minutes. Let cool on the pan for 10 minutes, and then transfer them to a cooling rack to cool completely before icing them.
- While the cookies are cooling, prepare the icing filling.
- You will need a hand mixer or Kitchen Aid mixer for the icing.
- Place the vegan butter in a bowl and begin to mix with your hand mixer or Kitchen Aid (just to soften the butter up).
- While the mixer is still going, add in 1 cup of vegan powdered sugar. Mix for 1 minute or until the mixture starts to look clumpy but not smooth.
- Add in the vanilla and milk next (while the mixer is on). The icing should start to smooth out but remain a thicker consistency. Mix for 1 minute on high.
- If the cookies still aren’t completely cooled, place the icing in the fridge until you are ready to ice the cookies.
- If you have a piping bag, you can use it to dollop the icing on the cookies. If you don’t have a piping bag, I used roughly 1 heaping tsp for each cookie. I used a 1 M Wilton star tip but a round tip head would probably work even better. Only add icing to the bottom cookie, so if you made 16 rounds, add icing to 8 of them. You will probably have some icing leftover.
- To get you icing to spread evenly between the two cookies, place the top cookie in one hand and the cookie with the icing in the other. Using the top cookie swirl the icing around by making small circles with the top cookie so that it spread evenly on the whole bottom cookie. (Not a necessary step, just more for aesthetics).
- Continue icing the cookies and sandwich them together. Place them in the freezer for at least 20 minutes to set. It’s best to store the cookies in the freezer but they can sit out for a little bit, the icing just gets softer.