EQUIPMENT
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Homemade Oreo Cookies
Yield:
24 cookies
Prep Time:
20 minutes
Cook Time:
20 minutes
Additional Time:
20 minutes
Total Time:
1 hour
Check out this easy recipe for homemade Oreo cookies for the holidays. It's dairy-free and can even be made with gluten flour!
Ingredients
Cookies
- 1 cup flour (gluten-free if needed)
- 1/4 cup almond flour
- 1/2 cup good quality cocoa
- 1 teaspoon baking powder
- A pinch of salt
- 1/3 cup coconut oil
- 1/2 cup granulated sugar
- 1/3 cup + 2 tablespoons of vegetable milk
- 1 teaspoon vanilla extract
“Butter” cream… without butter 😉
- 1/4 cup vegetable margarine or vegetable butter
- 1 1/2 cups powdered sugar
- 1 to 2 tablespoons of vegetable milk
- Some crushed candy canes
Instructions
Steps for cookies
- Beat together coconut oil and granulated sugar. Mix with an electric mixer for 3 to 4 minutes until no solid pieces of coconut oil remain.
- Sift the dry ingredients. In a bowl, sift together the flour, almond flour, cocoa, baking powder and salt.
- Mix the ingredients. Add flour mixture to sugar and oil mixture. Gradually stir in milk and vanilla extract. Dough should stick together when pressed in a small amount.
- Refrigerate the dough. Form the dough into a disk, wrap in plastic wrap and refrigerate for at least 20 minutes.
- Preheat the oven. Preheat your oven to 350 degrees Fahrenheit.
- Shape and bake the cookies. Roll out the dough between two sheets of parchment paper to about 5 mm thick, and cut out the cookies. On half of the cookies, you can use a small cookie cutter or a small pastry tip to create a hole in the center. Bake for about 10 minutes and let them cool completely.
Steps for the cream
- Prepare the “butter” cream. Beat together the vegetable margarine and powdered sugar, gradually adding the milk until smooth. Fold the candy cane pieces into the mixture.
- Final assembly. Spread the cream on a cookie and cover it with another to form a homemade Oreo.
Notes
- Add plant-based milk with caution, as consistency may vary depending on brand.
- For a variation, add the candy cane pieces to the edges of the assembled cookies instead of mixing them directly into the buttercream.
Nutrition Information
Yield 24 cookies Serving Size 1 cookieAmount Per Serving Calories 127Lipides 5.7gSaturated Fat 2.9gTrans Fat 0.4gUnsaturated Fat 2.3gCholesterol 0mgSodium 27mgCarbohydrates 18gFiber 0.7gSugar 12gProtein 1.2g
FAQ
How do I store these homemade Oreo cookies?
Store them in an airtight container at room temperature for 5 to 7 days.
Can I use another oil besides coconut oil?
Yes and no 😉 Coconut oil provides a unique texture. Other oils can change the final result. I strongly advise you to keep the coconut oil.
My cookies are too crumbly, what can I do?
Try adding a little more plant-based milk to help the dough hold together better.
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