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A stack of homemade Oreos sit nexts to a bowl of filling and more cookies around it.
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Homemade Oreo Cookies

Make your own tasty homemade Oreos with this delicious cookie recipe and creamy filling. This is a vegan cookie recipe made without eggs or dairy!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 10 minutes
Total Time 25 minutes
Servings 20 sandwich cookies
Calories 184kcal

Ingredients

Chocolate Wafers:

  • 1 flax egg
  • 1 ¼ cup all-purpose flour
  • ½ cup dutch-process cocoa powder
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ¾ cup granulated sugar
  • ½ cup vegan butter , softened

Filling:

Instructions

  • Prepare the flax egg and set it aside.
  • In a medium bowl, combine the flour, cocoa, baking soda, baking powder, and salt.
  • Use a mixer to beat the butter on high speed until light and fluffy, approximately one minute. Then add the sugar and beat on medium speed until fluffy. Finally, add the flax egg and beat again on medium speed for about 30 seconds to a minute.
  • Pour the cocoa mixture in with the butter ingredients and mix on low until combined.
  • The batter will be sticky at this point so cover and place in the freezer for about 10 minutes.
  • Preheat oven to 350°F. Line a cookie sheet with parchment paper.
  • Roll the chilled cookie dough into ½-inch balls and place on the prepared cookie sheet, leaving two inches between them. Spray the bottom of a glass with cooking spray and then flatten the cookie dough balls. Bake for 6 to 7 minutes. Remove from the oven and leave the cookies on the pan for 1 minute. Then transfer to a rack to cool completely.
  • Make the filling by combining butter and shortening in a mixing bowl. Mix at medium speed until fluffy. Add the powdered sugar and mix on low until combined. Add the vanilla and mix on medium-high and beat for about 1 minute, until light and fluffy. This is a thick filling.
  • Cookie Assembly. Spread a dollop of filling on the flat side of one of the cookie wafers. Place the flat side of another cookie wafer on the filling to make a sandwich. Continue until all the cookies are complete.
  • Store cookies in an airtight container. These will keep at room temperature for 3 to 5 days or in the fridge for up to 10 days. These cookies can be frozen and will keep up to 2 months when properly stored in the freezer.

Nutrition

Calories: 184kcal | Carbohydrates: 27g | Protein: 1g | Fat: 9g | Saturated Fat: 2g | Sodium: 112mg | Potassium: 55mg | Fiber: 1g | Sugar: 19g | Vitamin A: 324IU | Calcium: 10mg | Iron: 1mg