When you think of “accidentally” vegan food, Oreos are probably the first thing that come to mind. Most people, not just vegans, know that Oreos contain no animal products. However, just because they’re vegan certainly doesn’t mean they’re healthy! That isn’t to say your shouldn’t ever eat them; a little treat each day is perfectly fine. But, if you’re like me, then eating just a serving or two of Oreos isn’t an option. It’s just too tempting to eat the whole pack!
Personally, I really enjoy eating foods that taste indulgent, yet are actually made with wholesome ingredients. This allows me to enjoy dessert every day without any guilt. I do implement more “junky” treats in my diet as well, but with healthy desserts I’m able to eat them whenever I want! Dessert for breakfast, anyone?
For anyone out there who is an Oreo aficionado, this 4 ingredient healthy version is a godsend. It’s free of oil and refined sugar, and can easily be made gluten free (see notes). The filling is made with coconut cream, but if you’re not a coconut fan you can easily swap it out for some peanut butter or another filling of your choice!
4 Ingredient Healthy Vegan Oreos (No Refined Sugar/Oil)
These chocolate sandwich cookies are the perfect healthy replacement for Oreos! Filled with a delicious coconut cream, they’ll satisfy your sweet tooth without any sugar or oil.
Ingredients
For the Cookies
- 6 tbsp all purpose flour
- 5 tbsp pure maple syrup
- 1/2 cup unsweetened cocoa powder
For the Cream
- 1/2 cup heavy coconut cream chilled
- 2 tbsp pure maple syrup
Instructions
For the Cookies
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Preheat the oven to 350°F. Line a cookie sheet with parchment paper and set aside.
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In a mixing bowl, combine flour, maple syrup, and cocoa powder. Mix to form a thick dough. If dough is too sticky, add flour. If it is too dry and crumbly, add maple syrup.
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Roll dough into 12 balls. Flatten each ball with the palm of your hands and arrange on the baking sheet.
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Bake for 8-10 minutes.
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Transfer to wire rack to cool.
For the Cream
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Combine the heavy coconut cream and maple syrup in a bowl and mix well.
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Spread cream onto one cookie and place another cookie on top to complete the sandwich. Repeat with remaining cookies and cream. Enjoy immediately or store in refrigerator for up to 3 days.
Recipe Notes
- For a gluten-free option, replace all purpose flour with brown rice flour in a 1:1 ratio.
If you liked this sandwich cookie recipe, don’t forget to check out these carrot cake sandwich cookies!
Hello, thanks for sharing this recipe! What kind of coconut cream do you use? Do you mean the coconut cream that comes in a can? Thanks!
Yes, canned is what I use!!