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close up of two chocolate cookie sandwiches filled with vanilla frosting

Homemade Vegan Oreos

These chocolate shortbread cookie sandwiches are filled with swirls of vanilla frosting for the best homemade oreos!
5 from 1 vote
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Course: Vegan Cookies + Brownies
Cuisine: American
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings: 12 cookies


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


  • 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.


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!