Healthy Oreos (no-bake, vegan)

Homemade healthy oreo cookies that are vegan, no-bake and can be adapted as gluten-free. This recipe comes together in just a few easy steps!
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
4.89 from 9 votes
flatlay of homemade oreos on stone surface.

This recipe for healthy oreos is an updated version of one that I posted on my YouTube channel a couple years back! The old recipe is here if you’re interested.  This revamped recipe is simplified and tastes even better in my opinion.

What’s possibly most exciting about these cookies, as they are used in another recipe – Cookies and Cream Cheesecake, where they make up the crust, filling and topping.

Healthy Oreos

WHAT’S IN THESE HEALTHY OREOS?

THE BISCUIT

  • Rolled oats – These make up the base for the cookies, giving them a lovely oat-y flavour. Be sure to use gluten-free oats if required.
  • Cacao powder – For the chocolate flavour, I always use 100% cacao powder that doesn’t contain any added ingredients such as sugar or dairy.
  • Salt – Every biscuit needs a touch of salt! This enhances their overall flavour.
  • Medjool dates – To add sweetness to the cookies, but also to help bind the ingredients together.
  • Plant-based milk – This is used to bind the ingredients together and create a dough that’s easy to mould and shape.
 

THE FILLING

  • Creamed coconut – This ingredient makes the perfect no-bake “fondant” as the filling of these cookies. Creamed coconut melts when heated and can be moulded into shape like regular fondant.
  • Vanilla – A little bit of vanilla bean paste helps to add flavour to the cake. You can substitute vanilla bean paste with 1 teaspoon of vanilla extract.
  • Maple syrup – For a little sweetness, I love using maple syrup as it’s natural and contains some minerals too.
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HOW TO MAKE HEALTHY OREOS

First prepare the base by adding the oat flakes to your food processor and blitzing them to a fine crumb. Add in the cacao powder and salt and blend again to combine. Next add in the dates and blend until all of the ingredients are evenly combined.

Lastly, add the coconut milk, one tablespoon at a time, alternating between each of them. Check the consistency of the dough, it should stick together between your fingers. You can use more or less coconut milk depending on how it comes together. 

Now you’ll want to shape the dough into cookies. The easiest way to do this is to roll out the dough and use a cookie cutter to cut out little discs. Roll the dough out between two sheets of parchment paper and cut out cookie discs using a 2” cookie cutter. 

For the filling, place the creamed coconut into a heat resistant bowl and melt it over a pot of simmering water. Stir in the maple syrup and vanilla and whisk to combine.

Place the creamed coconut mixture between 2 sheets of parchment paper and roll out to approximately half a centimetre in height. Transfer to the freezer to set for 30 minutes.

You’ll need the cookie cutter again for the next part – cut out out discs from the creamed coconut, and carefully sit them on top of half of the cookies.

Sandwich the cookies by placing another cookie disc on top of the creamed coconut. Store the cookies in an airtight container in the fridge.

WHY MAKE THIS RECIPE?

  • Healthier version of classic oreos
  • Plant-based and vegan-friendly
  • Can be adapted as gluten-free
  • Easy to make
  • Refined sugar-free
  • No-bake
  • Egg-free
  • Dairy-free
  • Free from any animal derived products

 

OTHER NO-BAKE RECIPES YOU MIGHT LIKE

flatlay of homemade oreos on stone surface.

Vegan Oreos (No-Bake)

4.89 from 9 votes
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Healthier Oreo cookies that are vegan-friendly, no-bake and can be adapted as gluten-free. This recipe comes together in just a few easy steps.
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Servings 12 cookies

INGREDIENTS

  • 1 ½ cups rolled oats use GF if required
  • ½ cup cacao powder
  • ½ tsp sea salt
  • 10 medjool dates pitted
  • 3 tbsp plant-based milk I use coconut
  • cup creamed coconut or coconut butter
  • 1 tsp vanilla bean paste
  • 1 ½ tbsp maple syrup

INSTRUCTIONS

  • To make the base, add the oat flakes to your food processor and blitz to a fine crumb. Add in the cacao powder and salt and blend to combine.
  • Add the dates and blend until combined.
  • Lastly, add the coconut milk, one tablespoon at a time, alternating between each of them. Check the consistency of the dough, it should stick together between your fingers. You can use more or less coconut milk depending on how it comes together. 
  • Roll the dough out between two sheets of parchment paper and cut out cookie discs using a 2” cookie cutter. 
  • For the filling, place the creamed coconut into a heat resistant bowl and melt it over a pot of simmering water.
  • Stir in the maple syrup and vanilla and whisk to combine.
  • Place the creamed coconut mixture between 2 sheets of parchment paper and roll out to approximately half a centimetre in height. Transfer to the freezer to set for 30 minutes.
  • Use a 2” cookie cutter to cut out discs from the creamed coconut, and carefully sit them on top of half of the cookies.
  • Sandwich the cookies by placing another cookie disc on top of the creamed coconut. Store the cookies in an airtight container in the fridge. 
Tried this recipe?Mention @addictedtodates or tag #addictedtodates

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10 thoughts on "Healthy Oreos (no-bake, vegan)"

  1. any tips on getting the filling to stay white after adding the vanilla and maple syrup? My look dark / beige colour.

    1. Hi Melanie,

      Thank you for trying the recipe 🙂

      With the ratio of ingredients in the recipe the filling colour should be off-white but not dark, however as vanilla bean paste and maple syrup are natural products they can differ in colour from brand to brand. If your maple syrup is quite dark in colour I would experiment with adding a little less (if you don’t mind it being less sweet), or perhaps using a light agave syrup in it’s place. I hope this helps!

  2. 5 stars
    These look absolutely beautiful, Christina! I love that you use a base of oats, dates, and cocoa powder to make them extra nutritious 🙂 Definitely saving this recipe!

  3. 5 stars
    This are a great addition to any cookie spread and they are perfect to use in other desserts. I couldn’t find medjool dates so I used regular pitted dried dates so it’s an easy swap. I used one heaping cup of dates.

    1. So happy you like the recipe. The pictures on IG look amazing 🙂 Thanks so much for sharing that about the dates, very useful to know!

    1. Hi Kaylene,

      You could possibly try cashews or roasted buckwheat using the same method. I haven’t yet tried this myself, so you would just need to adjust the wet ingredients according to the consistency.

  4. I am not grasping the fact that coconut cream becomes solid. Is creamed coconut different than coconut cream?? If so….Where do I get it?

    1. Hi Chelly,

      Creamed coconut is not the same product as coconut cream. It’s the flesh of the coconut blended into a butter and is solid at room temperature, so you could also substitute coconut butter instead. Creamed coconut is common in asian cuisine and can usually be found in the same section as canned coconut milk etc. in supermarkets. Let me know if you need any more help!