These healthy vegan Oreos are free of refined sugar and oil, and can easily be made gluten-free. Best of all, you only need 4 ingredients to make them!

When you think of “accidentally” vegan food, Oreos are probably the first thing that comes 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 you 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!

How To Make Healthy Vegan Oreos

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:

1. Preheat the oven to 350°F. Line a cookie sheet with parchment paper and set aside.
2. In a mixing bowl, combine flour, maple syrup, and cocoa powder. Mix to form a thick dough. If the dough is too sticky, add flour. If it is too dry and crumbly, add maple syrup.
3. Roll dough into 12 balls. Flatten each ball with the palm of your hands and arrange it on the baking sheet.
4. Bake for 8-10 minutes.
5. Transfer to a wire rack to cool.

For the Cream:

1. Combine the heavy coconut cream and maple syrup in a bowl and mix well.
2. 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 the 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.

FAQ

Can I use a different sweetener instead of maple syrup for the cookies?

• Yes, you can experiment with other liquid sweeteners like agave syrup or date syrup as a substitute for maple syrup.

How do I adjust the cookie dough consistency if it’s too sticky or crumbly?

• If the dough is too sticky, add more flour. If it’s too dry and crumbly, add a bit more maple syrup until you achieve a thick, workable dough.

Can I make these vegan Oreos gluten-free?

• Certainly! Substitute all-purpose flour with brown rice flour in a 1:1 ratio for a gluten-free alternative.

Is there an alternative to heavy coconut cream for the filling?

• If you prefer a lighter option, you can use coconut milk instead of heavy coconut cream. Ensure it’s chilled for a creamy consistency.

How long do these vegan Oreos stay fresh, and how should I store them?

• Store these Oreos in the refrigerator for up to 3 days. To maintain freshness, keep them in an airtight container.

Can I freeze these vegan Oreos for later use?

• While they are best enjoyed fresh, you can freeze these Oreos in an airtight container. Thaw in the refrigerator before consuming.

4 Ingredient Vegan Oreos

Recipe by Food by AyakaCourse: Dessert, SnacksCuisine: American, VeganDifficulty: Easy

Servings

6

Cookies

Prep time

10

minutes

Cooking time

10

minutes

Calories

164.5

kcal

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

Directions

• For the Cookies
• Preheat the oven to 350°F. Line a cookie sheet with parchment paper and set aside.
• In a mixing bowl, combine flour, maple syrup, and cocoa powder. Mix to form a thick dough. If the dough is too sticky, add flour. If it is too dry and crumbly, add maple syrup.
• Roll dough into 12 balls. Flatten each ball with the palm of your hands and arrange it on the baking sheet.
• Bake for 8-10 minutes.
• Transfer to a wire rack to cool.
• For the Cream
• Combine the heavy coconut cream and maple syrup in a bowl and mix well.
• 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 the refrigerator for up to 3 days.

Notes

• For a gluten-free option, replace all-purpose flour with brown rice flour in a 1:1 ratio.