These Homemade Vegan Oreos are made with only 7 ingredients for the best vegan cookie sandwich! With a crunchy chocolate cookie filled with vanilla buttercream, they are even better than the original.
Look, I love store-bought Oreos and am not here to debate their greatness. However, I wanted to create a version that I am going to deem *even-better* than the OG.
These Vegan Oreos could also be called a Vegan Cookie Sandwich. They are made with a deliciously simple shortbread cookie dough & vegan buttercream frosting for an epic vegan cookie recipe.
The best part? You only need 7 ingredients to make these dairy-free Oreo cookies.
How to make vegan oreos
Make the chocolate shortbread cookie dough
First, cream together butter and powdered sugar.
To make these cookies fine & crunchy like a traditional oreo, we're using powdered sugar. I highly suggest using powdered sugar made with tapioca flour vs. cornstarch for the best cookie flavor.
Then, mix in the flax egg & vanilla bean paste
Once the butter and sugar are creamed and fluffy, add in the remaining wet ingredients.
Mix in the dry ingredients
This includes all-purpose flour, cocoa powder, and salt. We're not using any leavening ingredients in this recipe as we don't want the cookies to spread at all while baking.
Also, I highly suggest sifting the cocoa powder before adding it in to remove any clumps.
Then, just mix everything together until you have a thick vegan chocolate cookie dough!
Roll out & bake the cookies
The chocolate cookie dough shouldn't be too wet and should be easy to handle. However, if it is not, you can add it to the fridge to chill for 10 minutes.
Once it's the right texture, roll it out between two sheets of parchment paper.
Then, use a cookie cutter to cut out an even amount of cookies. For me, this was about 24 cookies, but it may be more or less for you depending on the size of your cookie cutter.
Once the cookies are cut out, add them to a parchment-lined baking sheet and bake at 350F for 10-11 minutes. The cookies will come out a little soft, but as you let them cool they will stiffen.
Make the vegan buttercream frosting
It's super simple and made with just three ingredients: Vegan butter, powdered sugar, and vanilla bean paste.
I recommend whipping the butter first so it's fluffy. Then, gradually add in the powdered sugar until it's fully mixed in and the frosting turns a white color. As the last step, whip the vanilla bean paste in for that delicious vanilla flavor.
Fill the cookies with frosting
Add the frosting to a piping bag and pipe it onto the cookies. I like using a piping bag so the frosting looks pretty.
Then, add another chocolate cookie on top to form into a cookie sandwich and enjoy!
P.S- While I chose to use a simple vanilla frosting to make these taste like a traditional oreo cookie, you can have fun experimenting with flavors. I highly recommend trying the strawberry frosting from my Vegan Strawberry Cupcakes or blueberry frosting from my Earl Grey Cupcakes next!
FAQ & Tips:
Yes and no.
While they technically have no animal products in them, there is no guarantee they are made with vegan sugar (aka sugar that is not processed with bone char) and they do list milk as a cross contaminant.
Ultimately, I still consider them a vegan-friendly snack, but making your own Oreos at home guarantees they are fully vegan.
Definitely! Just substitute a Gluten-free all-purpose flour 1:1. Please keep in mind, using flour alternatives like almond flour or coconut flour would not work in this recipe.
These vegan chocolate cookie sandwiches can be stored in a closed container in the fridge for 3-5 days or in the freezer for up to 1 month. Just let them defrost at room temperature for 30 minutes before enjoying!
Whether you call them Vegan Oreos or Chocolate Cookie Sandwiches, this recipe is simply delicious. Happy Baking!
More vegan cookie recipes you will love:
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Homemade Vegan Oreos
Vanilla Buttercream Filling
- ½ cup vegan butter
- 1 cup powdered sugar
- 1 teaspoon vanilla bean paste
- Preheat the oven to 350F and make the flax egg.
- First, make the chocolate cookies. Add the vegan butter and powdered sugar to a bowl and cream together until fluffy. Then, add in the flax egg and vanilla and mix together.
- Next, add in the all-purpose flour, sifted cocoa powder, and salt. Then, mix together into a thick chocolate cookie dough. If the dough is too sticky, add it to the fridge to chill and firm up for 10-15 minutes.
- Roll the dough between 2 pieces of parchment paper until about ½ inches thick in height. Make sure not to roll the dough out too thin or it will be hard to cut out shapes.
- Next, use a cookie cutter to cut out an even amount of top and bottom cookies (about 24 total). Each time you cut out cookies, form the scraps into a ball and roll out again until no dough is left.
- Add the cookies to a lightly greased baking sheet or a baking sheet covered in parchment paper and bake for 10-11 minutes until the cookies are cooked through.
- Remove the cookies from the oven and let cool on the baking tray for another 5 minutes. Then, move the cookies to a wire cooling rack to cool to room temperature.
- While the cookies are cooling, make the vanilla buttercream filling.
- Add the vegan butter to a large mixing bowl and whip until fluffy. Then, gradually add in the powdered sugar and whip together until you have a fluffy white frosting.
- Next, add in the vanilla bean paste and whip it into the frosting for another 30 seconds until it mixed throughout.
- Add the frosting to a piping bag and pipe onto ½ of the chocolate cookies. Then, add the remaining ½ of chocolate cookies on top to sandwich together. Serve & enjoy!
- Cookies can be stored in a closed container in the fridge for 3-5 days or in the freezer for up to 1 month. Just let them defrost at room temperature for 30 minutes before enjoying!
- Feel free to experiment with the flavor of the filling. While I made a simple vanilla frosting, you can try more flavors.