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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