Healthy Vegan Oreos {gluten-free}
- Prep Time: 25 mins
- Cook Time: 10 mins
- Total Time: 35 minutes
- Yield: 20
Ingredients
Chocolate Cookies
- Dry:
- 1 cup gluten-free oat flour*
- ¼ cup cacao or cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- Wet:
- 8 pitted dates, soaked for 30 minutes in warm water
- 1/4 cup coconut oil*
- 2 tbs date soaking liquid
- 1 tsp vanilla extract (optional)
Filling
- 1/4 cup vegan powdered sugar*
- 3 tbs coconut butter
- 2 tbs almond milk
- 1/2 tsp vanilla extract
Instructions
Chocolate Cookies
- Combine dry ingredients (oat flour, cocoa powder, salt and baking soda) and stir.
- In a high speed blender or food processor, combine all liquid ingredients (1 teaspoon vanilla extract, coconut oil, dates) until uniform.
- Mix wet into dry to form the dough. Refrigerate for 30 minutes.
- Preheat oven to 350º F.
- Roll out dough 1/2″ thick and cut circles using a 1 1/2″ diameter glass.
- Bake for 10 minutes, and cool completely on tray before filling.
Filling
- Blend all of the filling ingredients in a small food processor until smooth.
- Spread 1 teaspoon filling between two cooled cookies. You can then, if you would like, place them into the fridge for 10 minutes so filling firms up a bit.
- Store in the fridge, but allow it to sit at room temperature for 8-10 minutes to soften up before consuming.
Notes
-If you do not have oat flour, simply take 1 cup gluten-free oats and grind it in a high speed blender until a flour is formed.
-I used refined to avoid an added coconut flavor, but feel free to use what you prefer.
-If you can’t find any vegan powdered sugar, simply make your own by grinding sugar in a high speed blender until a powder is formed.
Find it online: https://staging.naderboraie.com/2015/10/healthy-vegan-oreos/