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5 from 1 vote

Small-batch Homemade Oreos

Prep Time10 minutes
Cook Time10 minutes
Assembly Time20 minutes
Total Time40 minutes
Course: Breakfast, Dessert, Snack
Keyword: cookies and cream, easy recipes, gluten-free, homemade, low sugar, oreo cookies, oreos, plant-based, sandwitch cookies, small-batch, vegan
Servings: 12 oreos
Calories: 67kcal

Equipment

  • Cookie sheet or similar

Ingredients

Cookie dough

  • 1 tbsp coconut oil, melted (15 g)
  • 2 tbsp nut/seed butter (32 g)
  • 3 tbsp maple syrup (63 g)
  • 1/4 cup cocoa powder (24 g)
  • 1/4 cup flour (30 g) gf all purpose if desired
  • 1/4 tsp baking powder

Filling

  • 2 tbsp (vegan) cream cheese (28 g)
  • 2 tbsp powdered sugar (14 g)

Instructions

  • Preheat oven to 350F and line a cookie sheet with parchment.
  • Mix together the filling of cream cheese and powdered sugar, set aside.
  • In a small bowl, mix oil, nut butter, syrup.
  • In another bowl whisk together flour, cocoa, baking powder, pinch salt.
  • Combine the two (splash 1-2 tsp milk/water if you need), roll out on parchment, cut cookies, repeat until no dough left.
  • Bake 8 mins, cool completely. If you prefer them crunchy / snappy like real oreos, bake a few more minutes (just try not to burn them) and let cool completely.
  • Sandwich cookies with the filling and enjoy!
  • Keep refrigerated.

Nutrition

Serving: 1 cookie | Calories: 67kcal | Carbohydrates: 8g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 18mg | Potassium: 64mg | Fiber: 1g | Sugar: 5g | Vitamin A: 32IU | Calcium: 25mg | Iron: 0.5mg