These Homemade Peppermint Oreo Cookies are a gluten free and vegan recipe that will knock everyone’s socks off! A perfect Christmas dessert with crisp chocolate wafer cookies, and dense soft peppermint infused filling. Perfect for dunking in (dairy-free) milk.
Today, I made Peppermint Oreo Cookies for you because I love you. And I love cookies. And Christmas. And sharing cookies with my favorite people on Christmas. These are basically everything I love rolled into one cute little peppermint-y chocolate-y sandwich cookie package.
These homemade peppermint oreo cookies are closest to the real thing that I have ever had, excluding the real oreos of course. A lot of homemade oreo cookies are fluffy filling sandwiched in between even fluffier cookies. Is that what oreos actually taste like these days? Please tell me no. If we are going to call something an Oreo, the undisputed King of Sandwich Cookies, they had better be doggone close to the real thing.
The cookies need to be crisp. They need to easily soak up milk, but not get overly soggy too fast lest we end up with a tragic cookie-chunks-falling-right-off-the filling-into-the-milk situation. I want each and every milk-dipped cookie bit to pass my lips and end up in my now happily-cookie-filled stomach. I do not want them to end up floating in the milk, so that I have to fish out each and every cookie crumb and eat anyway because, COOKIES.
The filling needs to be that perfect dense, yet still soft texture. No fluffy frosting. We need to be able to perform the very skilled act of separating the cookie pieces from the filling to get that perfect, all-filling bite that melts away slowly in your mouth as you close your eyes and are transported back to a time when there were no worries in the world.
But there are a few tricks to making perfect peppermint oreo cookies.
Tip #1: For perfect wafer cookies….
In order to get that perfect crispy crunchy milk soaking cookie, we have to break a baking law. Once you pull the cookies out of the oven, do not place them on a cooling rack. Let the cookies cool completely on the hot cookie tray. This residual heat will continue to cook the cookies and crisp them up.
Tip #2: For perfect filling…
To achieve the perfect filling texture, we use a combo of coconut oil, coconut butter, and powdered sugar. Coconut butter is solid at room temperature, so we will have to warm it up, and then cool it back a bit before we can whip up this frosting. If it is too hot, it will melt the coconut oil and the frosting won’t whip. If it is too cold, you will end up with lumpy frosting.
To get the temperature just right, I remove the lid from my jar of coconut butter and put it into an oven set on the lowest setting (please note: your jar HAS to be glass for this method to work), for about 10 minutes. Once it is liquid, I give it a good stir to incorporate everything together. Then I measure out the amount that I need for the recipe and let it cool on the kitchen counter until it feels room temperature to the touch, but is still pourable. Then, proceed with the recipe as written. You are now V V close to cookie perfection.
Life changing bonus pro tip….
If you have more wafer cookies than filling, crumble them up into a bowl, top with milk, and eat like cereal. You will not be even a little bit disappointed with that cereal situation.
May your cookies be crunchy and your filling, dense and soft.Print
These Homomade Peppermint Oreo Cookies are gluten free and vegan, but taste just like the real deal! They can easily be made at home, and are perfect for your christmas cookie tray… or anytime, because HOMEMADE OREOS!!!
For the wafer cookies:
- 3/4 cup almond flour
- 3/4 cup brown rice flour
- 1/4 cup cocoa powder
- 2 tablespoons psyllium husks
- 1 teaspoon baking soda
- 1/3 cup maple syrup OR agave
- 3 tablespoons melted coconut oil
- 1 teaspoon vanilla extract
- Pinch salt
For the filling:
- 1/3 cup coconut oil
- 1/3 cup coconut butter
- 1/3 cup plus 1 tablespoon powdered sugar
- 1/4 teaspoon peppermint extract
- Preheat the oven to 350 degrees. In a bowl, whisk together the brown rice flour, almond meal, cacao powder, psyllium husks, and baking soda.
- In another bowl, whisk together the maple syrup, melted coconut oil, and vanilla. Add the wet ingredients into the dry and mix until well combined.
- Place the dough on a sheet of parchment paper. Place another sheet of parchment over the top. Use a rolling pin to roll out the dough into a large rectangle, about 1/8th inch thick. Remove the top sheet of parchment. Using a round cookie cutter, cut out as many cookies as you can fit. Place them on a baking tray lined with parchment paper.
- Take the scraps leftover from punching out the cookies, and reform them into a ball. Roll out again and cut out as many more cookies as you can. You want to have 48 cookies, or another even number. Place these cookies on the sheet tray (you may need two), and bake for 15 minutes, rotating the sheet trays halfway through the cooking time.
- Remove the cookies from the oven and let cool completely on the baking sheet.
- In a bowl, combine the melted (but cooled) coconut butter and solid coconut oil. Beat with a hand mixer, until light and fluffy. Add in 1/2 of the powdered sugar and beat until well combined. Add in the remaining powdered sugar and peppermint extract beat until light and fluffy.
- Place 1 rounded teaspoon of the filling on 1/2 of the wafer cookies. Top with the second wafer, forming a sandwich. Serve.
For tips on how to soften your coconut butter correctly, read Tip#2 in the post body. The correct temperature is crucial for achieving the right filling consistancy.