Gluten Free Vegan Mint Oreos that taste just like the real deal! Rich chocolate and cool mint cream are equal parts decadent and refreshing! Perfect for dunking.
Oreo cookies! If I could eat one, just one, store-bought gluten-filled treat from my past, it would be the oreo. No contest.
The crisp chocolate cookies, sandwiching the dense and delicious mystery filling, dunked in milk until softened, but not soggy, is some type of magic! It takes me straight back to Saturday morning cartoons and not a worry in the world.
With my very VERY high opinion of oreos, you better believe these vegan mint oreo cookies are darn near the real deal. The cookies are richly chocolaty, the filling is dense and in this case peppermint infused.
The texture of the cookie is just right. Not to fluffy, and not too hard. They are ready to be dunked into (dairy free) milk and soak up just the right amount of milk without getting so soggy that we end up tragically fishing out broken off milk-laden cookie crumbs from our cup of milk.
The consistency of the frosting is so perfect that you can 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.
How do you make gluten free oreos?
A couple of tricks create the best ever gluten free oreos.
First, a blend of almond meal, brown rice flour and psylium husk is the winning flour combo! It creates a neutral base to let the chocolate flavor really shine! Plus, the boost of healthy fats from the almond meal and whole grain brown gives us license to go back for seconds ;)
Second, for crisp wafer cookies, we have to break a one of the great baking laws. 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 making them perfect for dunking and soaking up just the right amount of milk.
How do you make filing for vegan oreos?
At the risk of sparking a great debate, I have to admit that I am a cookie over filling person when it comes to oreos. BUT this simple homemade filling is wins some serious points for flavor and texture. It walks that quintessential dense yet fluffy line that oreos are known for
To get this filling juuuust right, we use a combo of coconut butter, coconut oil, and powdered sugar. The coconut butter provides a dense texture, and the coconut oil provides lightness. Whipped together, we have a dreamy sweet filling begging to be sandwiched between two cookies.
How do you naturally color mint oreo filling?
For these cookies, I used a combo of spirulina and chlorella - two algae powders that lend beautiful vivid color without any weird flavors. You could also use matcha or natural food coloring!
Vegan Mint Oreos
- Prep Time: 5 miutes
- Cook Time: 40
- Total Time: 27 minute
- Yield: about 24 cookies 1x
- Category: Sweet Things
- Method: Oven
- Cuisine: American
- Diet: Gluten Free
Description
Gluten Free Vegan Mint Oreos that taste just like the real deal! Rich chocolate and cool mint cream are equal parts decadent and refreshing! Perfect for dunking.
Ingredients
For the cookies:
- ¾ cup almond flour
- ¾ cup brown rice flour
- ¼ cup cacao powder
- 2 tablespoons psyllium husks (whole NOT powder)
- 1 teaspoon baking soda
- ⅓ cup maple syrup OR agave
- 3 tablespoons melted coconut oil
- 1 teaspoon vanilla extract
- Pinch salt
For the filling:
- ⅓ cup coconut oil
- ⅓ cup coconut butter
- 5 tablespoons powdered sugar
- ¼ teaspoon mint extract
- For coloring: either ¼ teaspoon each spirulina and chlorella OR 1 teaspoon matcha OR a few drops natural green food coloring
Instructions
- Preheat the oven to 350 degrees.
- In a bowl, whisk together the brown rice flour, almond meal, cacao powder, psyllium husks, and baking soda. Add in the maple syrup, melted coconut oil, and vanilla. 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 ⅛th inch thick. Remove the top sheet of parchment. Using a round cookie cutter, cut out as many cookies as you can fit.
- 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 an even number of cookies. Place them on a parchment lined baking sheet (you may need two), and bake for 15 minutes.
- 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 ½ of the powdered sugar and beat until well combined. Add in the remaining powdered sugar, peppermint extract, food coloring of choice, and beat until light and fluffy.
- Place 1 rounded teaspoon of the filling on ½ of the wafer cookies. Top with the second wafer, forming a sandwich. Enjoy!
Nutrition
- Serving Size: 1 cookie
- Calories: 135
- Sugar: 5g
- Sodium: 70mg
- Fat: 10g
- Saturated Fat: 8g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 2g
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