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Healthy Vegan Oreos

5 from 1 vote

These healthy and vegan Oreos give you the same deliciousness of the original, without all the high fructose corn syrup or trans fat!

Vegan Oreos

America’s favorite cookie gets a healthy makeover –

Unlike Oreos, the cookies above can be whole-grain, with no soy, corn syrup, or artificial flavors.

They are also much lower in sugar than packaged Oreos, and they just so happen to be vegan as well!

And just in case you were wondering…

Yes, they really do taste like Oreos.

Maybe better. Homemade always tastes better.

Healthy Cookies Recipes – Over 100 Recipes

healthy oreo cookies

Do you know any Oreo lovers?

Oreos are known as America’s favorite cookie, with over 70 million Oreos sold each day!

Who is eating all those Oreos???

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Healthy Vegan Oreos

These healthy and vegan Oreos give you the same deliciousness of the original, without all the high fructose corn syrup or trans fat.
Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Yield 20 – 24 cookies
5 from 1 vote


  • 3/4 cup spelt, white, or oat flour
  • 6 tbsp dutch cocoa powder – regular cocoa is fine; they just won’t taste as authentic
  • 6 tbsp unrefined or regular sugar, or xylitol for sugar-free
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 1 tsp pure vanilla extract
  • 1/4 cup vegetable or coconut oil
  • 3 tbsp milk of choice
  • 2 tbsp pure maple syrup, honey, or agave


  • *For the Oreo filling, beat together 1/2 cup powdered sugar or sugar free powdered sugar, 1/2 tsp pure vanilla extract, and 1/4 cup melted coconut butter OR non-hydrogenated shortening (such as Spectrum) or Earth Balance spread, either with beaters or a food processor, or patiently by hand, until completely smooth.
    For the Oreos, combine first 5 cookie ingredients, and stir very well. In a separate bowl, combine remaining ingredients for the cookies. Mix wet into dry to form a dough, then refrigerate 30 minutes before baking. Preheat oven to 300 F. Put dough in a plastic bag, and smush into one big ball. Remove from bag, roll into a thin dough, and cut flat circles using a circle cutter or a circle-shaped lid. Bake on a greased cookie tray for 10 minutes; they’ll still look a little underdone when they come out of the oven, but that’s okay. It's important to allow them to cool 10 minutes before removing from the tray, as they firm up during this time. Put about a teaspoon on half of the cookie discs, then top each with remaining cookie discs and refrigerate to set. Store in the fridge so the filling stays hard.
    View Oreos Nutrition Facts


Also be sure to try these Vegan Chocolate Chip Cookies.

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Published on November 2, 2017

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  1. Eating 4 Balance says

    Before I went healthy and got all of my food allergies, I used to eat oreos all of the time. I remember one instance where I consumed 2 whole rows in about a half hour time frame. Yikes.

    My brother is an avid oreo fan though. His favorite are the mint chocolate oreos, dipped in chocolate. That would be a great recipe for you to remake as well!! He would love you. haha. I think they are called Fudge Creme Mints. Apparently they are addicting because sometimes we have to buy two packages a week for him.

  2. Lauren says

    Oreos are one of my weaknesses, I could eat 10 of them in one sitting if I let myself. I found Late July’s version of Oreos a few months ago, and those are organic and have whole grains and green tea extract, so I feel better about eating them, but now I can make homemade ones 😉 I would put some peanut butter on them too

    • Annica says

      Hi Katie! Lovely recepie. The filling is a little bit too sweet for me. But easily you can take a little less sugar. My cookies did not rise at all in the oven. I followed the recepie amounts. I do not know why it did not work out. I would be happy to get some advice 👌😊

  3. Amanda M. says

    Who is eating all those Oreos, you ask? My husband. My husband is eating all those Oreos. He can seriously polish off half a package in one sitting. And I just stare in disbelief as I imagine all the sugar that man is taking in. Yikes! I am going to make these and have him give them a try!

  4. Rena says

    I love how my day gets better when i see you post a recipe!! I need to make these now!!! But i have dishes up to the sky to clean and not sure i want to add to it. Decisions decisions….!

  5. Liz says

    I have been excited for your Oreo recipe ever since you first mentioned it awhile ago. You amaze me, and your posts always make my day. Every time I check your site, I’m reminded why this is my favorite blog.

  6. Imogen says

    I’m an Oreo lover! I could eat a whole packet easily if I wanted to. I used to love them with peanut butter 🙂

    I was having Oreo cravings today looking through the supermarket, but I resisted and came home to this recipie! It was meant to be, definitely trying these.

  7. LJ Briar says

    I adore Oreos. They are my favourite store-bought cookie. And honestly, I couldn’t tell you why. The outside is too hard, the creme is very artificial-tasting. And yet I could probably polish off a whole bag by myself if someone was stupid or careless enough to leave me alone in a room with one.

  8. Shoshana @ShoDelicious says

    Wow these look amazing – sort of like those oreo whoopie pies. Is that what the texture is like of the cookie or is it more crunchy like an actual oreo cookie? Anyway, I love oreos! Going to have to try this as well as your powdered sugar recipe.

    • Andrea says

      So glad you asked this. I hate the oreo whoopie pies (oreo cakesters, I think they’re called), but I looooooove regular oreos. I was hoping this recipe would be more like the original!

  9. Rachel says

    I have you to thank for my re-found love of Oreos, Katie! My go-to dessert is your Chocolate Fudge Pie (oh my word, is that heavenly!), but I make it with an Oreo-cookie crust instead of pie crust … and inevitably I have leftover Oreos, and well, someone has to eat them! I know they’re not good for me, but I love them oh so much. I will most definitely be trying these though, too. 🙂

  10. Emma says

    Ahhhh! You are the BEST!!! I can’t even tell you how excited I am for this. Oreos were my favorite cookie growing up, but I haven’t had one in years.
    I agree with you that homemade is always better. Definately going to try these babies out!

  11. Tanya @ Playful and hungry says

    Oh, the bad part is, in Europe, store bought Oreos are NOT vegan!
    It’s just the american ones. So mean.
    So I actually have to make homemade oreos – or order them from the US. Which is way to expensive! But sometimes, a friends brings me a box or two 😉

  12. Mia says

    By “coconut butter” you do mean like Artisana’s, or could coconut oil be used? I know that the products are very different and that generally, they are not interchangeable. Since shortening can be used, I am wondering if coconut oil could too, for those of us who have that on hand and want less of an overall coconut flavor.

  13. Verena says

    Finally you did it!!! Thank you soooo much Katie, gonna try those tomorrow after university, since its in the middle of the night here in Germany and my mom would kill me if baking right now!!! Cant wait!

  14. Olivia says

    I’ve been waiting for this recipe to arrive and it finally did! Thank you so much Katie!

    I actually do know an Oreo lover- me! The gf kind just doesn’t taste the same as a the Nabisco brand. Can’t wait to make these! 😀

  15. Gigi says

    I ate all of those Oreos…….I’m vegan and try not to eat processed foods, but I make a special exception for Oreos.

  16. Justine says

    I love Oreos!! Can’t remember the last time I had one, though. Going to have fun making these:) Thanks for all your hard work Katie!!

  17. gemma says

    “Store in the fridge so the filling stays hard.” – to which I might add – and the biscuits become soggy.


  18. Healthy? says

    Hi Katie. I’m just wondering why you called these “healthy.” Sure, it’s better to use your own ingredients than eat chemical-laden factory processed “food,” but by mix-and-matching the (surprisingly large amount of) possible substitutions, these cookies could be comprised of white flour, sugar, vegetable oil, and shortening. That list looks a lot like most unhealthy cookie recipes, so I find your title slightly misleading. Are you sure that all of those ingredient options work? Which did you use?

    • Chocolate-Covered Katie says

      I list substitutions because I know not everyone will have all the ingredients I use, or people have allergies. I try to list all possible substitutions that I know will work in a recipe so that it can be accessible to as many dietary restrictions as possible. Yes, you can make them less healthy by using ALL of the substitutions you listed in your comment; but they will STILL have less sugar and no artificial ingredients or corn syrup. So although they might no longer qualify as being “healthy” they will still be a better choice, if that makes sense.

      And yes, I am sure that all the options work. I will never post a recipe option unless I know it will work. For the gf option, I have a friend who tries almost all of my recipes with Arrowhead Mills gf flour before I publish. If I haven’t tried a particular substitution, I’m sure to specifically say that in the post.

      • Randi says

        And I am so thankful you do add the substitutions being I do have a whack of allergies (dairy, eggs, tree nuts (including coconut, but coconut oil is fine for some reason), peanuts, night shade vegetables. And my daughter being allergic to dye cannot have any boxed food, for the most part. So this is great! I did make these tonight and for the cookie I ended up using white all purpose flour (next time I’m going to try ww flour), dutch cocoa powder, raw sugar, coconut oil and agave syrup. They are amazing! I think I’m going to use your cream cheese icing for them though (the cookies are better than oreos so I think I can mess with the icing too 🙂

        Thank you for this blog, Katie. We are slowly getting through almost every recipe 🙂

        PS: My 8 year old competitive gymnast daughter is addicted to your cookie dough recipe. She makes it herself and sits in front of TV before bed and gets her dose of protein lol.

  19. Steph says

    I omitted the cocoa powder (ran out!) to make white Oreo’s and had to double the baking time. Otherwise, these taste pretty close to the original! (Although I do prefer Oreo’s artificially-flavored frosting… it kind of “melts” you know?)

    • Other Steph! says

      I know this is a late comment but if you use powdered xylitol, it “metlts” even more than the normal artificial frosting! In fact if you just have xylitol or even truvia by itself there’s a very strong cooling effect.

  20. Allie says

    Woah, 70 million each day? That’s kinda mind-blowing! I mean, I love Oreos, but can’t say I buy more than one or two packs a year. And with a handy healthy recipe available? Probable even less than that now ;D

  21. Julia Smith says

    OMG these look amaing!!! You are seriously PERFECT!!! This is my favorite blog of ALL TIME I literally go on it like 30 times a day!!! You are also a huge inspiration to me, because you showed me that not everyone wants to be stick thin, and you can be happy with the way you are!!! I simply ADORE your milkshakes and I can’t WAIT for the next one!!! Keep us updated on when your cookbook is coming out, because that is at the top of my wish list!!! 😛
    -Julia <3

  22. April says

    Katie, I love you. I was just thinking the other day how much I missed oreos (cool ranch doritos, oreos, and cinnamon rolls are the four things crave the most that I have (had) not been able to find healthy recipes for) , but you just solved it for me! Consider these made ASAP! Thank you so much!

      • April says

        Oh, that would be so amazing…! I’ve searched all over for a corn-free version, but I’ve had no luck… I feel selfish asking you to create a recipe, but it would be so fantastic, haha! I’m going to see if I pull out the time to make these tomorrow… otherwise I might have to bother my mother to make them for me, ahaha. Thanks again!

  23. Chelsea@Ahintofhealthy says

    Oh wow, those look so yummy! I haven’t eaten oreos in years, but they were definitely my favorite cookie growing up! Also I just tried your “crunch bar” last night and it was my absolute favorite! I loved it-thanks Katie 🙂

  24. Kellie says

    LOVE your blog! Love all your ideas and recipes… I’m going to try these with Almond or Coconut flour (Paleo) … Do you think coconut flour would be better? Gonna have to try to make my own coconut butter one of these days too!

    • Sarah says

      How did these turn out? I was wondering the same. I just started experimenting with almond and coconut flour and I’m finding it doesn’t act the same as regular flour so I’m interested to see if the swap worked for anyone.

  25. Rachel says

    These look so delicious! I think I might try making a batch that is crispy and a batch that is not as crispy, just for comparison purposes. They could also be fun with different cookie cutters instead of a circle.

  26. Mariana says


    I have all of the ingredients except the special fats listed as options for the filling and the grains. Could I use crisco so I don’t have to go to the store tonight? I know it’s not a healthy option and it’s made with hydrogenated oils but chemically speaking will it work the same? Also, instead of the flours listed I have whole wheat flour, is that an ok substitute as well?

    Thanks! I’m excited!

  27. Sarah L says

    Oh yay! In Finland we have these cookies called Domino that seem to be pretty close to Oreos (I’ve never eaten Oreos so I don’t know for sure). If I ever get a craving for those I’ll know what do do!

  28. i love tofu says

    Now I can finally make my own instead of buying the whole foods “oreos” (not that they tasted bad or anything. Like Katie said… homemade is always better)!!!
    i am soooo excited!

  29. Sarah says

    This looks so good! I love oreos and homemade ones are even better, especially when they’re healthified (my new word). Can’t wait to try them 🙂

  30. Jenny says

    I made these & they tasted great but the texture of your frosting looks way creamier than mine turned out (mine was pretty dry & crumbly). I used coconut butter & my cuisinart to mix. Thoughts?

  31. Ed says

    I am a huge Oreo lover! Not the plain cookie so much but more like Oreo ice cream or something like that…these would be. Perfect in ice crew,…healthy though? Not sure i buy that 😉

  32. Kirsten says

    Hey! so I love your blog, and I was just wondering for your recipes do you melt your coconut oil first or do you leave it in solid form?
    I made your crunch bars tonite and while they taste good, it didn’t really look like your picture or a chocolate bar! I left the coconut oil solid though and had to add quite a bit of water so I was wondering if you actually melted it in that recipe and others?

  33. Liz says

    I subbed peanut butter for coconut butter for the frosting. It’s a little crumbly, but delicious. Great recipe, Katie!

  34. Pipsa says

    Oh I wonder how these would be covered in chocolate… I think filled cookies are often quite bland and hard and boring, but dipping in dark chocolate would probably correct this. Or crumbleing these on one of your healthy ice creams… yum!

  35. Aly says

    So ironic you posted this. I am actually a Sales Rep for Nabisco!! I personally am not an Oreo fan but I’m definitely going to give this recipe a whirl!

  36. Justin says

    Not me I haven’t eaten oreos in years but this sounds like it’s right up my alley! Would raw cacao powder work for the chocolate? What is dutch cocoa powder?

  37. Josephine says

    I might make these and put a slice of banana in the middle instead of the frosting, cause then they’re even healthier! 🙂

  38. Samantha says

    Good morning! Today I bake for a vegan bake sale so at a minimum these are on my list to experiment with. If I like how they turn out they will go towards the bake sale as well…and if I don’t eat them all. 🙂

  39. Kelly says

    Chocolate Covered Katie… I know we don’t know each other… but I love you. (I think my husband might too as I’ve made so many of your awesome recipes.) This is the recipe I have been waiting for and I can’t wait to make it tonight… I truly appreciate your blog, your use of ingredients I can readily find, your nutritional breakdowns and your perky spirit that shows up when I open my email in the morning… Thank you, thank you, thank you!

  40. Melanie says

    Ooooh I want to try these tonight! But, i’ve just read some alarming news about Dutch-processed cocoa. I always assumed it was “better” because it tasted smoother and cost more. But apparently, it is almost bereft of the nutritive elements I like: the alkali destroys most of the antioxidants. Sure, I eat chocolate for flavour, but when I cook with cocoa, I use it as a health food and it’s not so healthy if all the antioxidants are gone 🙁

    Has anyone else heard this alarming news? I have two big containers of Dutch-processed cocoa to get through before I can buy some regular old Hersheys…..

  41. Melissa says

    I haven’t eaten an Oreo in years just because of the ingredient list. So excited about having them back in my life–definitely bookmarking and trying this one, Katie!

  42. Dalyce says

    I just tried to make these but star-shaped and with orange frosting. The cookie cutters were a bit on the large side so the yield was smaller than I’d hoped, and the edges kept breaking while I tried spreading the filling! Neat idea but next time will stick to circles for sure

  43. Mia says

    Words cannot express my disappointment with how this recipe turned out for me. I just tried making these, and it was a huge fail. Please note, that I tried them using gluten-free flour (King Arthur’s All-Purpose blend.) I highly recommend using the spelt Katie used or regular flour, because evidently making these GF just doesn’t work.

    Everything went wrong with these, from the wafers to the filling. I was very careful to follow the directions– I even refrigerated the dough before rolling. (in my version I used coconut oil in the dough and regular sugar.) Firstly, the dough was horrendously sticky, and stuck to my rolling pin and ripped. So, I tried again, this time rolling it between two pieces of parchment paper which worked like a charm. After cutting out the shapes, I left the cookies on the parchment paper and transferred the whole thing to a baking sheet. After baking at 300 for 10 mins I took them out and allowed them to cool almost completely on racks (still on the parchment paper.) The cookies around the outside edges that were more “done” were more crisp and held together better, but the cookies in the center were soft. When I tried to lift the cookies in the center to spread on the filling, they simply crumbled at the lightest touch and fell completely apart, leaving me with a pile of black crumbs. So, perhaps if I had baked them longer, they all would have been “stiffer” and may not have fallen apart.

    The filling itself was tricky; I used Artisana’s coconut butter. The resulting mixture was crumbly and not smooth at all, so I tried microwaving it to soften it a bit. Still no go. So I added 1TB of coconut oil and 3 tsp. of milk, and this seemed to do the trick, and made more of a “paste-like” cream. Unfortunately, all of that powdered sugar did *not* disguise the coconut flavor, so for the 3 cookies that didn’t fall apart that I was able to spread filling on, they were “coconut oreos.” If you love coconut then you’ll love these, or I suppose you could try making them with one of the other shortenings suggested above.

    • Wendy says

      Huh that’s weird, because I used Arrowhead Mills gluten free flour as well and they came out perfect. I would definately say that the GF blend does in fact work.

      Are you sure your oven is calibrated correctly? That’s a biggie for many people, and many ovens are not calibrated correctly so if it says 300 it’s actually not! Maybe that could have made the difference with yours? Or do you live in a dry climate? It can’t be the flour, because mine came out great with the same flour.

      • Liz says

        I made them with Arrowhead gluten-free flour as well. They worked great for me.

        One thing you could try is to make the cookies smaller, that way they cook all the way in the middle. Hopefully the next time will work better for you, because these are really good!

        • Emma says

          Mia: see my comment a few below. You need to be careful when you melt coconut butter, because you want it soft, not crumbly.

          • Mia says

            Thanks for everyone’s feedback. I used King Arthur’s GF flour by the way, not arrowhead mills. But as others have tried this with success, I can only conclude that perhaps I didn’t bake them long enough.

    • Rachel says

      From what I can tell, Arrowhead mills has xanthum gum included in their flour mix and King Arthur gf flour doesn’t which would explain why the cookies crumbled. Just be sure to check your gf flour mix or add xanthum gum accordingly and these could should turn out as Katie’s friend tested them 🙂

  44. Ruth says

    They look absolutely delicious!! I really have to try that Dutch cocoa powder, I have just regular cocoa, I’ll look for it and try this recipe!

  45. Emily @ says

    Yay-I am comment #101! These look AWESOME-can’t wait to try, they are on my “to make” list for sure!!!

  46. T'Nisha :) says

    HIII!!:) just wondering..are these soft or crunchy? and i wanted to add…You should TOTALLY make NUTTER BUTTERS!!!

  47. Wendy says

    I made these the day you posted them with the GF flour, and then again last night for a friend who’s son is avoiding gluten for his autism. I wish you could have seen his big smile when his mommy handed him his very own Oreo cookie! 🙂
    Thanks for a fantastic recipe!

  48. Laura says

    I got this recipe in my email yesterday. Upon review, I was excited because I had all the ingredients at home. So instead of going to the gym, I made these cookies! (I know, horrible trade-off but in my defense, I had a bad day!) I had trouble rolling them out so I just formed them in my hands. They are bigger than the recipe as mine only produced half as many but then the moment of truth came. I walked into the living room, where my mom and sister sat and presented the plate of them. My sister took one and a bite….her eyes got really big and she exclaimed they were amazing! Thank you so much!

    PS I and my parents also LOVE your single serving chocolate cake. Good for those cravings

  49. Anonymous says

    They seem to be even more like real oreos if you leave them out for a couple of days lightly covered in plastic wrap… I think the fact that the cookie part gets a little stale and harder, and the cream gets a bit dryer, makes them more authentic!

  50. Kelsey says

    I LOVE Oreos!! They are my number one weakness. And I can’t have just one or two. I can easily eat the whole package if I’m not paying attention. I can’t wait to try this recipe!! Thank you!!!

  51. sydney m. says

    I love these cookies! Even the uncooked dough is good. And I think these seem even more rich than regular Oreos so I can eat one instead of the whole package. sometimes I eat two though shhh don’t tell anyone 😉

  52. Sarah the official CCK drooler @RomneyRyan2012 says

    I made the cookies yesterday. Kind of time intensive…the dough was very hard to work with and roll out. I didn’t change anything at all. The cookies tastes AWESOME. the filling was a bit too sweet for even the sweet lovers here. All in all it was okay 🙂

  53. Emma says

    Just made these and they are AWESOME!!!!

    I can’t get over how much they taste like real Oreos. To anyone reading this, RUN to your kitchens and make these right away!

    Also a word about the coconut butter if you go that route: coconut butter is hard if you live in a cold climate, and it needs to be soft for this recipe. Don’t stick it in the microwave, as it will just burn and get even more crumbly. Instead, heat it gently, in a warm oven that is cooling off from when you cooked something else (Katie’s suggestion) or gently with the double broiler method on the stove, or in a dehydrator maybe?

    Thank you thank you for this amazing recipe!

  54. Carlie says

    Does anyone know how to easily turn these into Golden Oreos? I don’t so much like Oreos (although I bet these taste way better!) But I ADORE Golden Oreos <3 But I don't adore the ingredients list xP

  55. Mia says

    For people having trouble rolling out the dough, which I found to be sticky, roll the dough between two pieces of parchment paper. You can get it very thin this way and it won’t stick to your rolling pin.

  56. Tiffany Meyer says

    Outstanding! These cookies kick Oreo’s butt! (Or would that be “butts?”).
    4 stars!
    We colored the filling orange for a Halloween party…if they even make it to the party. Nom nom.

  57. Nessa says


    I just made these. I cut the cookies into little heart shapes- they turned out SO cuute! <3 One mistake I did was use that 'Stevia in the Raw' stuff for the incing sugar in the filling….blech!! 😛 I ended up adding some melted xylitol-sweetened chocolate to the filling, and the bitterness went away- all was good again (chocolate to the rescue!!!). The taste of the cookie was okay as I used the plain cocoa, but the Dutch processed cocoa would definitely have been a better choice! Will make these again, definitely! 😀

  58. Trish says

    Finally made these last night and they are fantastic! I have always had great success with your recipes although I have not ever posted before. I like that you list ingredient options so I can fit things to my dietary needs. You are fantastic!

    One thing, I use avocado in place of butter/oil in many baking recipes. It is such an amazing versatile healthier alternative, I am surprised you have not tried playing with it in your recipes.

  59. Natalie says

    I recently came across your blog, and as a (health consious) chocolate lover, I was anxious to try some of your recipes. I made these cookies (minus the icing) and then ground them up into crumbs make a pie crust (with the addition of a little butter ;), into which I poured your Chocolate Bar Pie. Oh yes, I did. I added some espresso powder to the pie, so as to eliminate any possibility of having to share with my kids 🙂
    I am a big fan of tofu, but mostly stick to extra firm for a stir fry, or other such vegetarian dinner recipes, and had been hesitant to use tofu in a dessert. I am so glad i did!
    I read that you don’t like pie crust, but this was sooooo good. I am not a fan of traditional pie crust myself, but this…..
    Thank you!

  60. Allie says

    I love these cookies so much, I have made them twice so far! I made them gluten-free since I am gluten intolerant and they turned out absolutely perfect! Even my brother (who dislikes when I bake things gluten free) loved them. I also used chocolate almond milk, and I think that made them taste a bit more chocolate-y.

    I love your blog Katie, keep the recipes coming! 🙂

  61. Aneliese (the veggie whisperer) says

    Hey Katie, are these soft like the raw oreos you made before or are these crunchy, like real oreos? Thanks!

  62. Shaunna says

    I would say these taste much more like Newman-Os than Oreos. Newman-Os tend to have a sort of flour-y taste and so did these. (I used spelt flour, xylitol, maple syrup, coconut oil and powdered sugar.)

  63. Lyns says

    Did anyone else experience clumping when they made the frosting? It was my second time making the recipe and I didn’t have any issues the first time.

  64. Annetta says

    Since I am not american, then it’s hard for me to find interesting recipes in english that are calculated into grams. And if there is any other type of measuring used, then I just don’t bother enough to look up every ounce and every other measuring size. It’s so good that you put how many grams it is at the end of the ingredient, less google-ing for me and I don’t get bored when reading recipes, I can actually imagine the sizes in my head and everything, this is great, I am going to try so many things. 🙂

  65. Rachel says

    Hmm… I made these and they didn’t quite turn out… they tasted more like those generic brands that honestly are quite blaghh… is that because I used regular coco powder?

    I made them with flour and fiber (maybe 2 tbsp fibre and the rest flour), cocoa, granulated sugar, canola oil, 0% milk and maple syrup. The dough was very oily; I didn’t even need flour when rolling it out to prevent it sticking to the table. I refrigerated the 30 minutes as well (okay maybe a tiny bit less).

    I didn’t try the filling..
    Any tips? Greatly appreciate them 🙂

    • s says

      You can’t be serious with this comment. But if you really want a tip, how about: Try actually following the recipe next time.

      • Rachel says

        I did actually follow the recipe… she writes “OR” and I did the best with the ingredients I had. The only thing I really did not on the recipe was replace a little bit of the flour with fibre, which is similar to using whole wheat flour –at least the one they sell here– and I have done that soo many times in other recipes and it always works out.

        All the other ingredients I put in were according to what the recipe says… (if you don’t know, granulated sugar is the same as white sugar except brown and a little less processed –I never use white sugar–, canola oil is a vegetable oil, 0% milk was my choice of milk (it means skimmed), and I used pure maple syrup brought from Canada by my wonderful dad). I wrote them down in case one of those is unacceptable, it could be made known to me and I could try something else or just give up on the recipe (we don’t all live in first-world countries where all the ingredients can be found in one of the nearest stores at reasonable prices.)

        Also, lots of other commenters did not completely follow the recipe or are asking if something could be substituted/omitted, so why attack me?

        Heh, and if it’s about the 30 minutes thing, it was just by about 2 minutes perhaps and, once again, I wrote that in case it MUST be exactly 30 minutes… you know that most recipes don’t need to be followed precisely, specially with differences as to quality of ingredients, humidity, stoves, and yes, maybe even refrigerator settings.

        Your comment was really offensive to me, if that isn’t obvious already. Maybe rephrase next time? You could get your point across a different way. Though I do appreciate that at least you used sentences and probably didn’t mean to be offensive. Also, I appologize if my post may come across the same way

  66. Anonymous says

    Just made these for myself for Valentine’s Day! Have to say I was skeptical because the raw dough tasted unpleasant to me, but they came out delicious and wonderful! Definitely close enough to the real thing to squash an Oreo craving. <3

  67. Andrea says

    Is there any substitute for coconut butter/non-hydrogenated shortening for the filling? I’m pretty sure I can’t get these in our shops, and I don’t have a food processor to make my own coconut butter… I’d love to try these cookies though! Thank you 🙂

  68. Paige says

    Made these this afternoon after work, one of those recipes you don’t have to tweak to actually make it work! I used almond/coconut milk blend and it gave it a great flavor.

  69. Natasha says

    I love this recipe! I’ve made it at least three times in the last month. My friend can’t eat gluten, and I wanted to try making a batch for her.

    My one experience with GF All Purpose Flour (Bob’s Red Mill) ended in disaster. This recipe just says GF AP — do I need to add Xanthum gum or anything? Or can just use the GF flour and the regular ingredients?

    Thanks so much, this is such a fantastic blog!

  70. Brittany says

    Whenever you use coconut oil in a recipe, are you supposed to measure it out and then melt it? Or not melt it at all? Because the coconut oil I have comes in a big jar and I’m not sure how to measure it out properly because I have to spoon in out in tiny chunks due to the fact that my measuring cup won’t fit in the jar. Any answers or tips would be appreciated!

  71. Amber says

    I just made these today, and they are tasting great! I had a couple of questions, though. When I made my icing it wasn’t as white as yours; it was more of a cream color. Is that something I can fix or does it just happen sometimes? Also do you know of any way to get the dough to be not as crumbly when trying to roll it out?

    • Mini says

      the cream color is probably due to the vanilla extract, it just happens. measure a little less than 3/4 cup flour to make the dough less crumbly

  72. Jessica says

    so…made slutty brownies with this recipe, your cookie dough and black bean brownie recipe.
    Maaaaaan so good!!
    Thanks so much Katie 🙂

  73. alysa says

    my brother was like “these dont actually seem that healthy”
    and i was like “then go away because you cant have any you big bully”
    oh and they taste perfectly fine with reg. cocoa.

  74. Mini says

    I made a recipe for golden oreos:
    same everything except increase flour to 1 cup, omit the chocolate, and increase vanilla extract to 1/2 tbsp. If the dough is not dough-like yet, keep adding flour until it is 🙂

  75. Punifa says

    DANG. I literally /just/ got through cooling these and they really do taste like oreos! I used King Arthur’s multipurpose gf flour and added in 1/2 tsp xanthan gum, used the coconut oil, and for the filling i just used earth balance since i have no shortening (it would be great in some oatmeal cream pies, I bet!). I really wanted to do powdered xylitol instead of sugar, but my food processor is too wimpy to powder anything, so these are already giving me a bit of a sugar buzz! Overall a great recipe <:

  76. Kitty Bea says

    I made these today–this recipe is fantastic! They’re like whoopie pies, only better because…. they’re like Oreos! I want to make them for a party or get-together sometime. Thanks for the recipe…. now my brother who eats way too many Oreos can at least enjoy something a little healthier (yes, he liked them :)).

  77. Catie says

    Hello! First of all I LOVE your blog. I just have a question. Fathers Day is coming up and my Dad has a big sweet tooth. He wants me to make chocolate chip cookies covered Oreos, which basically entails surrounding an Oreo with chocolate chip cookie dough, obviously! If I used these Oreos to make the “healthy” version, would the cream filling melt? I’m not sure how the recipe would turn out this way. Thank you so much!

    • Chocolate Covered Katie says

      Hm, I’m not sure either… it might melt but still might taste good. Or maybe you could replace the coconut butter with something like non-hydrogenated shortening? Good luck experimenting! If you find something that works, I’d love to hear the results. It sounds really fun :).

  78. Lily says

    Hi! Where do you buy dutch cocoa powder? Would Hershey’s Special Dark work and still taste authentic?

  79. BakeMeABallerina says

    Got about half way through the recipe….and then my sister and I couldn’t bear the 30 min refridgeration of the chocolate dough…so we just ate it!!! Maybe someday I will actually finish the recipe 😉

  80. AKP Photography says

    Hoooooly frogs i think i just died and went to food heaven!!!! You are freakin amazing!! Im read page after page after page on your blog!! Woow!!

    Ive never had oreos cause i got my celiac disease, before the where invented! I would love to try these, but im also allergic to corn so gluten free flours dont work for me 🙁 Is it possible to make with coconut flour? *Im wishing* lol

  81. Sherri Herring says

    I love this dessert. My husband hates coconut. I made these Healthy Oreos for myself. I told my husband he would not like the cookie because of the coconut. I did not want him eating my dessert. Well, it did not work. We all fell in love with this cookie. Thank you for helping all our family eat better.

    Trying to transitioning to vegan,

  82. lisa says

    Do NOT sub oil w/ applesauce. I did and I had to start over completely. I tried everything to save that dough, but it was no use. Just follow the recipe.
    BTW, great recipe Katie. 🙂

  83. lisa says

    Do NOT sub oil w/ applesauce. I did and I had to start over completely. I tried everything to save that dough, but it was no use. Just follow the recipe.
    BTW, great recipe Katie! 🙂

  84. Bonnie says

    This was a link on for “healthier junk food alternatives”. I was so excited to see it!

    There was also a recipe for “healthier twinkies” that involved a boxed cake, vanilla pudding packet and jarred marshmallow cream. I was disappointed that it did NOT sound any healthier than the actual Twinkies! So I posted a link to your healthy Twinkies!! Hopefully people will come look!! 😉

  85. Abeer says

    You’re an amazing and brilliant person Katie, you know that? Thank you so much for making a healthy lifestyle easier!

  86. Bekah says

    Hey, Katie!

    What kind of milk do you personally find is best for this recipe? I was thinking likely rice, but I generally keep a grain-free home (apart from the occasional sprouted grains). I typically have homemade almond and coconut milk on hand and occasionally will make a cashew or hemp milk, but I’m concerned any of these may impart too noticeable a flavor to these cookies. I was thinking I’d use cashew for the delicate flavor and to avoid the excess grain usage. Thoughts?

    Which actually brings me to a second question, sprouted whole wheat flour. I like to substitute ii in baked goods whenever I can, but this recipe seems a delicate balance. If I was going to experiment with SWWF in this, do you have any immediate suggestions for working into the recipe?

    Thanks so much!!!

    • Unofficial CCK Helper says

      I know Katie often uses almond milk.
      I wouldn’t recommend substituting whole wheat flour. It will make dense results.

  87. Elizabeth B says

    My family loves this recipe. Even my brother, who is very suspicious of anything slightly healthier, loves them.

  88. Anon says

    These were amazing. I used 1/2cup of ground almonds and 1/4 cup of white flour and added half a teaspoon of ground coffee to bring out the chocolate flavour more! These were definitely better than oreos and so quick to make! I’m tempted to use half the oil and sub the rest with applesauce next time.

  89. Ruth says

    Finally finally finally… mmm! This recipe has been on the to-bake list for a while, and my sewing group got to be my guinea pigs. I made gluten free and traditional versions. People RAVED! So good. And I am posting because I must share this with you: their deliciousness earned them a new title…

    Euph-Oreos, named for the euphoric state you will enter upon consumption. Thank you, as always, for your delicious work.

  90. Brian G says

    Hi Katie.

    These look solid. I was curious: do you think that it would be possible to turn the filling into a chocolate creme and make these into Fudge Rounds? That would be fantastic! I am trying to figure out how to make that happen. Thanks!

  91. Kim Lehner says

    Thanks so much for the palm-oil free oreo recipe! I look forward to trying it out. One question: is it possible to use this recipe to make an oreo cookie pie crust? If so, any alterations to the recipe? Thanks again!

    • Unofficial CCK Helper says

      No changes need to be made. Just find a recipe for an oreo pie crust and sub these oreos for the actual oreos.

  92. nancy says

    Just found your website and want to say thank you! I made these and they are a big hit. The only change I made was instead of rolling out the dough,as mine was sticky, I rolled the dough into balls and flattened the with the bottom of a glass. When the glass became sticky I just brushed it with a bit of flour. Thanks again.

  93. thera says

    I just made these for my boys! They are sooo yummy, and suuuper easy! I don’t think I will ever need to buy cookies again 🙂

    • jessica says

      Hi Katie! I was just wondering if I could substitute applesauce instead of the oil for the cookie part? Thanks for your time!

  94. Ari says

    Oh how I’ve been waiting for a healthy oreo recipe! I love oreos so much that I still eat them even though they’re processed junk, but with this recipe I’ll be able to enjoy them without all those chemicals and GMOs 😀

  95. Laura Jones says

    Made these before Christmas vacation, and everyone loved them! They never had a chance.. 😀

    If I could post a picture, I would! But I’m not very computer savvy!

  96. Spycat says

    These are just the best thing ever. I like them better than the ‘real’ thing, by far. If you make them a little larger, they come out soft and cake like instead of crispy. I love them both ways, and the recipe is super simple.

  97. Zornitsa says

    I’ve tried some of your recipes and i have always failed. I don’t know why, i failed again with this one. They were chewy and not crispy at all, like raw inside. May be it could be a good idea to post at least one picture from the raw dough so we can see if we’re doing something wrong before all the waiting and baking, just to find out it was a fail.

      • Zornitsa says

        Hi, thanks for your answer, i’ll check the link for more information. Well, i’m sure i’m doing something wrong because i’m not very good in cooking really 🙂 🙂 I’m not blaming anyone, just wanted to give an advice 🙂 I don’t think i’m making any substitutions, i follow the recipe exactly and i use the “gm” measures because i live in Italy and we don’t use “cups and teaspoons” 🙂 for cooking, that’s why i like Katie’s blog so much. I’ll try again after i read the FAQ page. Thanks again 🙂

  98. Kacie says

    Just made these and subbed erythritol for the xylitol–I don’t keep xylitol in the house because it’s poisonous to dogs. Came out perfectly. Soo good! Thanks for the recipe 🙂

  99. Katherine says

    These are INSANELY delicious!!! I didn’t have any cocoa powder so I subbed it with Hershey’s Chocolate Syrup and tasted UH-MAZING! It so gooey and perfect! I bet it would taste great with the cocoa powder but I’m sticking with the syrup. It was just too gooey and fabulous to forget. Love your work Katie. Made tons of your recipes but this one just killed me. Keep it up! 🙂

  100. Jude says

    Hi! I have one question: you said that these Oreos are whole-grain, do you use whole grain spelt flour or normal spelt flour? Because normal spelt flour is just white as normale white wheat flour, right? I would like to try these but I would need to know which flour to use.
    BTW. I’ve tried your soft pretzels and loved them! But the consistency changes a lot the next day.

  101. Carla Matkin says

    I receive your recipes & would love to receive a vitamix, to mix some of that yummy goodness in!!!

  102. Julia Rose says

    I JUST made these and they turned out AMAZING! They tasted just like oreos and the filling was so yum! They actual cookies when baked rose a tiny bit and didn’t even look as they did in the picture or fall apart, they baked just like a normal cookie would, and held their shape and worked amazingly!

  103. Ava says

    Finally made this right! This was my third attempt, and it seems it has gone right 😉 . The first batch had the cookies too thin, I burnt the second one, and now I accidentally melted the butter so the filling was crumbly – I just added some milk as needed and it fixed itself right away! Will make these a thousand times more for sure!

  104. Thandy says

    I made these today, they came out good. I used the grams portion of your recipe instead of the cups, it was easier that way. I used all purpose flour , the only problem I had was some difficulty rolling the dough because it kept sticking to the rolling pin , but in the end all was good. I had to use coconut oil to make the filling since I ran out of butter, the filling was runny, I use butter next time. This is a great recipe for my chocolate addicted self , I love my oreos.

  105. Julia Kristina says

    Made these today and Oh My Yum!!

    I sprinkled a little fleur du sel on top of each one when they came out of the oven because I love a little sweet and salty. Thanks for the recipe!

    Julia Kristina

  106. April Krawczyk says

    Katie I was just wondering where do you buy a lot of your ingredients from?
    I’m having a lot of trouble finding them in stores. I really want to make more of your recipes the healthiest way I can !

    thank you so much!

    Oat flour
    Spelt flour
    Dutch coco
    Full fat coconut milk
    Evaporated cane juice


    • Unofficial CCK Helper says

      Have you looked at Whole Foods? A lot of ingredients can even be found at regular grocery stores. Just ask the salesperson. Or check Amazon.

  107. Marissa says

    Had a failed attempt at making the Oreo cookies (which look delicious). After refrigerating and moving to a plastic bag, it was so mushy and gooey that it just stuck to everything! By the time I had it out to roll it flat, I was losing half my dough to the countertop. Any suggestions? I really want to make them! Please help!


      • Marissa says

        Yes, I read through it. I am gluten free so I used gluten free flour. But I may have used agave instead of evaporate cane juice, I’m not sure if I did that or sugar. Either way I’m thinking the dough was just too moist.

        • Unofficial CCK Helper says

          You can’t substitute agave for evaporated cane juice. One is a dry sweetener and one is a liquid. That would explain why your dough was too soft.

  108. Melanie says

    Wow this recipe!! I can’t wait for Christmas and valentines to make these for my boyfriend, Oreos are his favorite cookies so why not enjoy them without all the gross ingredients from the original recipe? I saw a few pins if dipping Oreos in white chocolate, would this still work with these homemade cookies?

  109. Adéla says

    Hey Katie,
    please you excuse my bad English- I´m from Czech Republic and I can better speak Germany.
    I would like to thanks you very much for your the best web pages around the world!
    This is healthy oreos is the best healthy things, what I ever tasted!
    I made this cookies like a Christmas sweets and but still not Christmas, all cookies are gone!
    I believe, that you understand me and have a nice day!!

  110. Nicky says

    My daughter cannot have coconut for health reasons. What can I use to replace the coconut butter? Is regular Earth Balance ok? It’s so frustrating these days because there’s such an increase in using coconut everything. For me, I love it! But unfortunately she can’ have it 🙁

    • Kia says

      I used original Earth Balance and they worked out well. Although the icing was very “buttery” (but delicious) using 1/4 cup. I think using 2-3 Tbsp Earth Balance (instead of 1/4 cup) would produce an even better icing taste and texture!

  111. Ashley H. says

    Wow these are so good! Just a few things, I don’t know if it’s my countertop or what but rolling the dough didn’t work, it stuck to the surface. I found it easier to pick off bits and roll it into a ball then put them on the cookie sheet and press them down to make circles. The icing was so delicious but may need to double it as there wasn’t a lot. And they really do taste like Oreos, but homemade is always better!

  112. Tom says

    Hey Katie,

    Love these but I’m struggling to get the ‘crunch’ of a real Oreo! Any ideas? Hotter oven or bake for longer?

    All the best!


  113. Rachel says

    These taste better way better than oreos. They were fast & easy. The hard thing is only eating one though. Once you eat one, you want to eat like 5. It’s so hard to stop eating these heavenly bites.

  114. Kia says

    I just made this dough and it is delicious! That said, even after an hour in the fridge, it sticks to the rolling pin and counter. I might make it again using less non-dairy milk. But for now, with the sticky dough I have, any pointers?

  115. Tina says

    I make these quite often, probably once a month or so. Just wanted to say thanks, this is a brilliant recipe, and has brought chocolate back to my low saturated fat diet. Amazing!

  116. Lorrie says

    Hi Katie,

    I made some of your recipes and wanted to share photos. Pictured here :
    Includes are Healthy Oreos, Black Bean Brownies, Reeses Copycat PB Eggs and Cream Cheese Chocolate Chip cookies. I froze them so I have a selection to choose from for some time to come.

    Thanks for the recipes, they are very easy to follow!


  117. theresa says

    I would LOVE to make these…..If I omitted the 2 tbs of maple syrup/agave, should I increase the xylitol at all?

  118. Michelle says

    What can I sub for the powdered sugar. I really do try and use the least amount of sugar possible so what can I do about this. I’ve been dying to make these!

  119. Madison says

    I just made these and WOW! Way better than storebought oreos. Also, I didn’t have any non-hydrogenated shortening for the icing, so I used Crisco instead, and it’s delicious! 🙂
    Thanks Katie!

  120. Rachel says

    I like these without the icing. They are so addictive is the problem. I can eat 10 single cookies a day. Once you eat one, you want another! Why so addicting! Love them and so simple to make

  121. Max says

    Dear Katie,

    I baked these oreos 2 days ago.

    I am baking them again right now cause they taste so nice.

    My biggest challenge with them:
    The cookie dough is sooooo sticky. I can not properly make round circles because the dough sticks all over my fingers. How do you get them so evenly round ?

    It’s even hard to just get it from the board onto the baking tray because they stick so much on the board.

    Please help me

    • Unofficial CCK Helper says

      Hi! If your dough is too sticky, just chill it in the freezer until it is dry enough to roll out. Hope that helps!

  122. Laura Locklin says

    These were fabulous! I didnt need them to be gluten free so used regular flour and they came out great! More soft like a whoopie pie but that was fine for us. My grandson is allergic to dairy, soy, peanuts, egg and legumes so regular oreos are out for him. He loved these. Thank you so much Katie!

  123. Teila says

    Has anyone tried this recipe but omitting the maple syrup? Will it affect how it bakes or just make it less sweet?

  124. Erik says

    Hello Katie, I love this recipe and everything always turns out great! Regarding the filling though, you say to keep it stored in the refrigerator, but for plain old coco butter you say that it can be stored in the pantry for maybe a couple of months. Can the extra filling I make be stored in the pantry too?

    It’s always so hard when it comes out of the fridge, and I don’t know if its a good idea to constantly be heating/refrigerating.

  125. Chaya says

    to make the icing sugar can i use coconut sugar? will it taste too much like coconut sugar? i dont have xylitol or sucanat

  126. Loukia says

    As I’m hypoglycemic I have to avoid sugar at all costs, I use Swerve sweetener as it does not spike my insulin at all!
    So I’m wondering if I can omit the maple syrup and agave for this recipe?
    Thank you so much, I absolutely LOVE your recipes!

  127. Jaz says

    Wondering if I could secretly substitute these oreos and your nutella recipe so my little sisters would eat healthy desserts. (They tend to turn their noses up at things when I say they’re healthy)

  128. Erin Bezuidenhout says

    Hi Katie this is my first post! Woohoo! I love your recipes and each week I choose one to cook up for my family as a healthy lunch snack :). Next week I was thinking of making your healthy chocolate Mousse cheesecake bars. Would these work if I baked them in a tin for the crust, or would it be better if I bake them, then crush them and mix them with butter/coconut oil? Or would you advise one of your raw crust recipes? Thanks from NZ!! 🙂

  129. Ivy says

    Another FAB recipe! I only like the cookie part of Oreos (as a kid I would scrape out the cream and throw it away), so at first glance I thought I’d skip making the filling. Then I saw the filling was coconut butter and that changed my mind quick! These came out delicious, filling and all!

  130. Justin says

    Recipe looks great, but I’m confused with the amount of flour used; 120g = 1cup but you list it as 3/4cup. Could you clarify which amount please?

    • Julie Dove says

      Always go with the gram measurements when given for a recipe, as cups will vary weight-wise depending on whether it is fully packed or loosely packed.

  131. Annette says

    Katie, Can you substitute sucralose for the xylitol in this recipe? I could not find xylitol in any of the stores in my area.
    Thanks, Annette

    • Jason Sanford says

      You would probably do better with a splenda baking blend if you want to keep it sugar free. You need something that measures the same bulk as sugar. Be sure to report back if you do try!

  132. Amanda says

    Hi would regular butter be okay to substitute for the coconut butter? My brothers favorite cookies are Oreos so was thinking of making these for his birthday.

  133. Simone T Major says

    I love your recipes especially because both my son and I are diabetics. I make them often. I have only one suggestion. Although I PIN them, I usually print a copy of something that I am going to make right off. I wish that when I printed the recipe the Nutrition Facts printed as well. I have also gotten your cookbook (not the newest one yet) and pass some recipes onto my sister-in-law who is following Weight Watchers. We love the fact that the points are indicated. Keep it up and !

  134. Claire P says

    Yummy ! 🙂 it looks so delicious and a stomach filler, I will definitely try these at home and the pictures are also impressive 🙂 thanks for sharing this Katie 🙂

  135. Chris says

    The first time I made these cookies I used whet flour and sugar; they were really good. I decided to make them today with oat flour ad xylitol. Even after refrigeration the dough was too sticky to roll. Adding additional oat flour didn’t help. This was the first time I’ve tried using 100% oat flour or xylitol so I’d love to have comments n how to have been more successful.

    • cassie says

      I used xylitol and oat flour today and had the same issue! Very wet batter. I tried adding some extra out flour and spelt flour. Will let you know how that goes

    • Ashley Nelson says

      I also tried oat flour today and there was NO way I was gonna try to roll it out. Now I’m reading through comments, debating on just using a cookie scoop or adding another type of flour to try to thicken it up… ?‍♀️

      • Jason Sanford says

        So strange, I had no trouble with it. But if the dough is too gooey to roll, just pop in the freezer until firm!

  136. Sarah says

    I made these tonight to rave reviews from my son and husband (sadly with my current diet restrictions I can’t try them. They look so good and were fun to make). This is so awesome. My son has a lot of food allergies and he was super excited to try an Oreo. I’m sorry if this should be obvious, but I used the Earth Balance in the tub for the filling. Should that be melted first? The filling part seemed very goopy though it looks like it did set well in the fridge. I did melt the Earth Balance and just want to know if I shouldn’t next time (there will be many more batches of these around here!)

    • Jason Sanford says

      Hmm yeah, no need to melt the EB, because you’re essentially making frosting, where butter/vegan butter isn’t melted first.

  137. Shelle says

    I just made these, and they are DELICIOUS. Definitely a keeper recipe! The filling, in particular, is so close to the original that I can see myself doing the twist-and-lick!

    Just a few notes… Instead of rolling them out, I shaped the dough into a log, froze for an hour, and sliced the cookies. They were small and thin, which is fine, but only yielded 16 sandwich cookies. I don’t see how I could have gotten 20-24. I also doubled the filling and it was the perfect amount -not double-stuf-y, just right.

    Great recipe!

  138. Kruti says

    Hi Katie! Hope this gets seen regardless how old the post? Any oil substitution that can serve well for such a beautiful concoction? Anticipating your advice!!?

  139. not heathy!!!! says

    not healthy at all. oats are starchy and sugar and xylitol are horrible for your health. xylitol can kill a dog and for people with reflux it causes some serious vomiting which says something right there.
    people sure love to push the xylitol

    in the long wrong they will soon find out how bad it really is

    • Jason Sanford says

      Hmmm, it would change the bulk of the recipe. I’d recommend experimenting with a stevia baking blend if going the stevia route. If you do experiment, be sure to report back!

  140. Rebecca says

    I tried this recipe today and it came out amazing! They don’t taste exactly like Oreos, but they are delicious! I followed the directions and only made 1 change. For the frosting I used butter instead of shortening. Dough formed well, baked fine for 10 min., the frosting I made was perfect and I piped it on the cookies so they were all even. Picture perfect and a healthier option. Will probably make again!

  141. Marissa H. says

    Hi! Do you use regular brown Dutch Cocoa or have you tried using the black Dutch Cocoa? I’ve never baked with it but I’ve read a lot of comments that the Black especially imparts the Oreo flavor! Thanks!

  142. Marina says

    YUM! They are in the oven this moment, and the batter is delicious! But….it is a loose batter/dough (made with oat flour, sugar, maple syrup). After being in the fridge, it was a little more stiff, but by no means able to roll out and cut. Is that ok?

  143. Eryl says

    There is a whole lot more to, ” healthy,” and, “VEGAN,” than simply excluding animal products. Clearly, this recipe is light years improved over the commercial brands, no highfructose/glucose fructose corn syrup, no palm oil, but, coconut oil is suited for people whose ancestry is close to, or at, the equator; it’s like soap in the arteries of Northern European descendants. Oat flour is a wonderful moisture retainer. I use it as an additive, 1/4 cup to 4 cups, Organic White or Light Spelt Flour, or Heritage,( non GMO, Natural White Wheat flour. There are aplenty growers still growing pre 60’s wheat. The modern dwarf plant is not wheat and the gluten components, glutenin and gliadin, are severely out of whack, favouring gliadin at rates never previously known to the human body. Anyone truly interested in healthy food choices needs to educate themselves in Epigentics as it pertains to our Blood Types, it’s sub influences, and food correlation, as it effects our tissues, including arteries and organs. A few hours reading, to me, IMHO, and professional opinion, is better than degenerative diseases, body part replacements, coffee filter brain tissue, and early nursing home holding pen care, where there is no diet choice, and mandatory cocktails of pharmaceuticals.
    Poet Titus Lucretius Carus, in the first century BC wrote, “quod ali cibus est aliis fuat acre venenum,” what is food for one man is bitter poison to others. His utterance was not profit driven.Dozens of researchers, working in isolation of the other, reached the same conclusion. Dr. Peter J D’Adamo brought that together and continued the research and the food recommendations resulting from the Science . It’s results over three decades have verified the premise.

  144. Amy Forister says

    These are so amazing! My 12 year old said he likes them better than oreos! AND I used all of the healthier ingredients! They taste so much like original oreos, but with a hint of coconut (I used coconut oil in the dough and coconut butter in the creme). The cookies were softer than I expected, but I’ve scrolled through the comments now, and I may bake a little longer or allow them to dehydrate in the oven a bit next time.

  145. Elizabeth says

    I agree with several others that these don’t quite taste like Oreos, but they are a decent substitute if you’re looking for a healthier cookie! There’s still fat and sugar here, but much less and none of the bad oils. I found it easiest to put the dough in a plastic bag, roll it into a long log and freeze it for a little while to firm up. Then I used a serrated knife to slice coins. Make sure to make the rounds small, like the size of a quarter, because they do expand a little bit. The filling is good but you can definitely taste the coconut, which to me is the main reason they don’t taste just like Oreos. The filling recipe barely made enough to fill all my cookies, though it would have been better with more for a more Oreo-like cookie to crème ratio. I made the filling in advance and left it out on the countertop; I made the cookies the next day. The filling got really hard just being at room temp, so I softened it in hot water. This worked good enough to make it spreadable, but it would have been easier to assemble the cookies while the filling was still soft (right after making it). Anyone have any ideas on how to better mask the coconut flavor?

  146. Genoa says

    These are lovely. I made it with organic cane sugar, and a mix of rice and millet flour and tapioca starch. The cookies are crispy and delicious. I am actually using them as filling in a vegan gluten free ice cream cake for my child.

  147. Chocoholic says

    I tried these tonight with more typical ingredients (white flour, dutch cocoa, sugar, honey, smart balance butter) and they were tasty. They did not taste like at all like oreos, but they were very chocolatey. My kids and I agreed they tasted like a fudge brownie (but in cookie form).

    The filling is basically a simple frosting recipe (with the ingredients I used). We added a bunch of powdered sugar to get a more creamy consistency and to help dilute the buttery flavor. We didn’t taste it much anyway.

  148. William R Cousert says

    How much sodium does this have per serving? Can I use “No Salt” or some other brand of fake salt as a substitute? If so, how would this effect the sodium count?

  149. Fanni says

    5 stars
    Hi Katie,
    My cookies flattened more once they started baking- resulting in thin cookies.
    I used oat flour and liquid coconut oil. Should I use solid coconut oil next time ?

  150. Natasha says

    I cannot have any type of non-hydrogenated shortening. Everything needs to be from scratch, is there any sub for that, that won’t ruin the recipe?

  151. Trish says

    I need to use homemade everything. Dairy free, Nut free, gluten free, corn well, is there anyway to sub shortening for olive oil (I can safely have that)?

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