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Vegan Oreos (Dairy, Gluten, Egg, Soy, & Nut Free!)

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Yes, these Oreos do really look similar to and taste like the gluten free Oreos you get at the store, but without the soy! It was so fun looking into the science of how the Oreo Company makes their Oreos and trying to copycat them! The filling is exactly how I remember Oreos tasting as a kid; it’s a true crème filling, not just a buttercream like other recipes you find online. The yummy crumb styled oreo cookie snaps perfectly and isn’t too crumbly. This recipe does take some effort but it most definitely pays off! Makes 36-40 Oreos just like a container of store-bought Oreos.

  • Total Time: 2 hours 23 minutes
  • Yield: 26-30 1x

Ingredients

Scale

Equipment:

  1. DIY Oreo Molds (makes about 4 cookies worth, per container of silicone; be careful with Oreo copyright), OR 1.5” circle cookie cutter, for the wafers
  2. Rolling pin
  3. parchment paper
  4. 1.25” circle cookie cutter, for the filling

For the Cookie Wafer:

  1. 87g (5/8 cup) superfine rice flour
  2. 36g (3/8 cup) gluten free oat flour *See notes if allergic to oats
  3. 193g (1 cup) superfine caster sugar
  4. 52g (1/2 cup) tapioca starch
  5. 55g (3.5 TB + 1 tsp) canola oil
  6. 35g palm oil, not melted
  7. 14g (1.5 TB) dutch cocoa powder 
  8. 6g (1.5 TB) Hershey’s Natural cocoa powder
  9. 3/4 tsp baking soda (sodium bicarbonate)
  10. 1/4 tsp vanillin powder, OR *See notes for healthier option
  11. 1/8 tsp salt
  12. 1/4 tsp xanthan gum
  13. 1/4 tsp grated enjoy life chocolate, optional (just adds a hint of chocolate flavor, but not sure why Oreo has it in such a small amount tbh)

For the filling:

  1. 45g (3 TB + 1.5tsp) palm oil
  2. 1/8 tsp vanillin powder, OR 2g (1/2 tsp) pure vanilla powder
  3. 42g (5/8 cup) cornstarch 
  4. 1/8 cup + 1/2 TB powdered sugar
  5. 1/8 cup + 1/2 TB homemade invert sugar
  6. 4.5g (5/8 tsp) liquid sunflower lecithin 

Instructions

  1. Measure out your rice flour, oat flour, and caster sugar in a bowl. Then add to a processor to pulse till everything is superfine. This will help the texture of the cookie be smoother and have no grit. I HIGHLY recommend using grams for measuring this recipe as it’s a bit picky, but feel free to try with TB & cups and let me know how it goes!
  2. Then, in a kitchen aid, add in all the ingredients for the wafer. Mix thoroughly on medium speed, till everything is well combined.
  3. Separate your dough into four sections. Place each section of dough on parchment paper and  roll out each section between two sheets of parchment, till it’s 1/8 inch thick.
  4. Keep each section of dough on parchment and slide onto a baking sheet. Place all four baking sheets in fridge for 1-2 hours. This step is most important as it will take time for the ingredients to absorb moisture, resulting in a perfectly non-gritty cookie. If using molds, weigh 5g of dough into each mold and freeze for 1 hour.
  5. Meanwhile, add all ingredients for the filling to the kitchen aid and mix on medium speed, till smooth.
  6. Roll the filling out between two pieces of parchment, till 1/8 inch thick.  Cut circles with a 1.25” circle cookie cutter. Roll up excess dough and repeat till no dough remains.
  7. Once 1-2 hours has passed (the more time the better the texture), take the four baking sheets (or molds) out and bake 8-9 minutes at 350.
  8. Let cool 5 mins then transfer to your counter for  filling.
  9. Fill your Oreos once slightly warm, but not easily broken. Place filling on tthe bottom wafer and twist on the tops and press firmly with the palm of your hand.
  10. Let cool on counter for 1 hour, then store in an airtight container at room temperature for up to one month. And of course, eat some! They will become more crispy as they sit.

Notes

*I chose gf oat flour because i wanted to be as authentic to the gluten free store-bought Oreo as I could. But If you are allergic or intolerant to oats, you can use more rice flour. However, due to the grittiness of rice flour, I recommend adding 1 hr of rest time to chilling the dough to allow for the rice to absorb moisture and become less gritty.

**5g (1 tsp) vanilla extract or pure vanilla powder

  • Author: nicoleakgrown
  • Prep Time: 45
  • Chill Tim: 90
  • Cook Time: 8

Find it online: https://theallergyfriendlykitchen.com/all-recipes/vegan-oreos-dairy-gluten-egg-soy-nut-free/