Homemade Vegan Oreos
These chocolate shortbread cookie sandwiches are filled with swirls of vanilla frosting for the best homemade oreos!
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Servings: 12 cookies
Ingredients
Chocolate Cookies
- ¼ cup vegan butter
- ½ cup+ 2 Tablespoons powdered sugar
- 1 flax egg (1 Tablespoon ground flax mixed with 3 Tablespoons water, left to sit 5 minutes)
- 1 teaspoon vanilla bean paste
- 1 cup all-purpose flour
- 3 Tablespoons cocoa powder
- ¼ teaspoon salt
Vanilla Buttercream Filling
- ½ cup vegan butter
- 1 cup powdered sugar
- 1 teaspoon vanilla bean paste
Instructions
- 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!
Notes
- 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.
Nutrition
Serving: 1cookie sandwich | Calories: 189kcal | Carbohydrates: 21g | Protein: 1g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 2g | Sodium: 136mg | Potassium: 40mg | Fiber: 1g | Sugar: 12g | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!