Golden Oreos from scratch with healthier real food ingredients–nothing from a package can compete with these vanilla cream-stuffed sweet cookie sandwiches!
This is a recipe is long overdue. I posted the original easy vegan oreo recipe over a year ago, and I really have no excuse for why it has taken me so long to make it’s cacao-free counterpart.
But I’ve learned a lot about
life cookies since that post…
1) As the number of ingredients decreases the willingness to bake increases at a rate of approximately cookie raised to the cream filling-th power.
2) If a cookie isn’t made with oat flour…well it should be. Or at least come with an oat-y option.
3) If a cookie is made with oat flour, it needs some sort of fat source in the dough to be both rollable and not as dry as a saltine cracker in the desert on a hot day after baking.
4) Rolling and cookie cutting leads to much more neat and refined edges than the plop-and-squish method.
5) If you sub cocoa for cacao powder in a 3 ingredient recipe involving a lot of cacao powder you may end up with a bitter cookie. But that one doesn’t really apply here considering the golden part of this version.
6) Coconut butter makes for a much less messy filling than coconut cream and actually hardens into a very Oreo-mimicking texure when chilled.
7) Oreos are already vegan. Oreos are vegan. Did you know Oreos are vegan? Oreos. Are. Vegan. If I had a quarter for every time…then my bag would be real heavy since I only use cash like three times a year.
8) I had way more to say about cookie lessons than I realized…huh.
I originally intended to make these little golden cookie guys similar to the original recipe just minus the chocolate. But unless I was going to change the name from Golden Oreos to Pale & Pasty Oreos and force us both to suffer through the chewy cookie weirdenss that was trial one of this recipe, some tweaking needed to happen. Who would’ve thought cacao powder (or lack thereof) would affect the texture so much?
And when I say “tweaking” what I mean is I overhauled the entire recipe and the only ingredient they have in common at this point is maple syrup. It was for the best.
And when I say “best” what I mean is they are golden, sweet, crispy-edged, soft-centered cookie perfection just waiting to be smushed around a cream filling and cookie monster munched away into the sunset!
When the brown rice flour version flopped, I stared at the bottom shelf of my pantry debating the flour options. Almond flour appealed to me since I know it does golden very well. And tigernut makes a mean shortbread cookie, so it crossed my mind too. Coconut flour would be a sure-fire fail. And where the heck did that gluten-free muffin mix come from?
But since I get lots of questions asking how to sub oat flour into the original Oreo recipe, it is the clear flour favorite. I had my doubts about oat’s ability to pull off this cutout cookie job (see #3 on the list above), but I’m willing to try
any most some things once.
My plan for combatting the oat-y dryness was coconut butter. And it worked marvelously. And the cookie dough rolled and cut and even rolled again from the scraps. And they baked into lovely golden Oreo halves. Turns out the cookies just wanted a little bit of that filling richness infused into them too. Can’t blame ’em.
Simple scrumptious 4-ingredient golden cookie–DONE.
The filling just follows right along with the coconut-butter-is-magical theme. Because melted and mixed with a little non-dairy milk and optional sweeter, it makes for a very Oreo-ish cream filling.
As we all know by now, store-bought Oreos are already vegan. But they are not gluten free (which is a bit surprising since everyone seems to be jumping on that right now…Nabisco?) Or made with real food ingredients. Or customizable with about a kazillion potential filling options…
-(My favorite little fruity hack) a banana slice.
–Chocolate ganache for a decadent dessert-eo.
-Fruit jam or jelly in whatever flavor makes you happy.
–Date paste. Because it can do all the things.
–Chocolate protein powder frosting. Or vanilla protein frosting even as long as you have a really non-yucky brand of protein powder.
–Nicecream. Because it can do all the things too, only colder. Nicecream + date paste = power couple.
-Anything else that sounds yummy sandwiched between two cookies!
I am still undecided, but I just might prefer these to the original chocolate version. Which is saying a lot because you know how I feel about chocolate. But there is something about vanilla and coconut and crispy brown edges that I just can’t resist.
Happy coconut cream squished in a cookie-sandwich snacking!Print
Golden Oreos from scratch with healthier real-food ingredients–nothing from a package can compete with these vanilla cream-stuffed sweet cookie sandwiches!
- 1 1/2 cup oat flour
- 3 tbsp coconut butter
- 1/3 cup maple syrup
- 1 tsp vanilla extract
- Pinch of salt ((optional))
- 1/4 cup coconut butter ((softened))
- 2–3 tbsp non-dairy milk
- 1 tbsp maple syrup ((optional))
- Preheat the oven to 350F.
- Combine all the cookie ingredients in a mixing bowl. Mix to form a sticky but roll-able dough.
- Roll out between 2 pieces of wax paper to about 1/4 inch thickness.
- Cut out with a round cookie cutter (or any shape you like). Carefully transfer to a baking sheet lined with parchment paper.
- Bake for 8-10 minutes at 350F. Cool completely before filling.
- For the filling, combine the softened coconut butter and maple syrup (if using). Add the non-dairy milk 1 tbsp at a time. It will initially seize up and become clumpy, but keep stirring and adding milk until it is a thick creamy consistency.
- Dollop onto half of the cookies. Top with the other half to form sandwiches. Refrigerate until the filling is firm.
- Enjoy! Keep in the fridge.