Vegan Oreos


When we were little, my sister and I would go over to our friend's houses and dive into their pantries. Yes, we have always loved food and yes my parents fed us. That was exactly it, my mother was so great about stocking our shelves with healthy and nutritious food. We never had the frosting covered pop-tarts, gushers, sugar cereals, and of course oreos. I am now 100% thankful for that now but I can still remember the thrill of seeing those treats as a kid.

Now I can enjoy these Vegan Oreos with zero guilt but with that same child-like excitement!

1 redo.JPG

These come together really easily but seem to be eaten just as quickly!

There are two parts to this recipe; the cookie and the filling. To start, we need to soak the cashews in water to prep them for the filling and they need to soak for a couple of hours or overnight in the refrigerator.

When ready to start baking, we will create the cookie dough. In a bowl, create 2 flax eggs but stirring together 2 tbs of flaxseed meal and 5 tbs of water.  Let that sit for 5 minutes to thicken and while that is thickening, place 4 dates in a separate bowl with water to soak as well.

Add the flax eggs, soaked and drained dates, melted coconut oil, salt and brown rice syrup to a blender. Blend on high until everything is smooth.

Add that to a large bowl and over that bowl, sift together 1 cup of cocoa, 1 cup of almond meal, 3/4 cup oat flour, 1 tsp baking soda, and 1/2 tsp salt. Using a spatula, stir the dry into the wet ingredients until the dough is formed. 

Preheat the oven to 400 degrees. Flip the dough out onto a floured surface. This is a stickier dough, so be sure to have enough flour that it does not stick to the surface or to the rolling pin. Roll the dough out to 1/4 inch thick and use a floured cookie cutter to cut small rounds. Lay the rounds out on a lined baking pan with parchment paper or a silicone pad. Bake the cookies for 15 minutes and then remove and transfer to a cooling rack.


While the cookies are cooling, drain the soaked cashews and add them to the blender. To the blender, add the honey, vanilla extract, salt, and coconut oil. Blend on high until smooth.

Add 1 tbs of the cashew filling to a cookie and top off with another cookie to form a sandwich. I stored mine in the refrigerator or just leave them out and watch them disappear!



  • Cookie Dough:
  • 1 cup Unsweetened Cocoa Powder
  • 1 cup Almond Meal
  • 3/4 cup Oat Flour
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 4 Dates, soaked
  • 2 Flax Eggs ( 2 tbs flaxseed meal and 5 tbs water, sit for 5 minutes to thicken)
  • 1/4 cup Brown Rice Syrup
  • 1 tbs Melted Coconut Oil
  • Cashew Cream Filling:
  • 1 cup Soaked Raw Cashews
  • 2 tbs Honey
  • 1 tsp Vanilla Extract
  • 1 tbs Melted Coconut Oil
  • 1/2 tsp Salt


  1. Soak the Cashews in water for at least 4 hours or overnight in the refrigerator.
  2. When ready to bake, create the flax eggs which stirring together 2 tbs of flaxseed meal with 5 tbs of water, let sit for 5 minutes.
  3. While flax egg is thickening, soak 4 dates in water to soften. Once ready, add the drained soaked dates to a blender with the flax eggs. Also add melted coconut oil, and brown rice syrup. Blend on high until smooth and then dump into a large bowl.
  4. Over the bowl with the wet ingredients, sift together the oat flour, almond meal, cocoa powder, baking powder, and salt. Stir the dry into the wet until the dough is formed.
  5. Preheat the oven to 400 degrees.
  6. Flour a surface and rolling pin and roll the dough out until 1/4-1/2 in thick. Using a cookie cutter, cut small rounds, and place onto a lined baking sheet. Bake the cookies in the 400 degree oven for 15 minutes. Remove and cool on a rack.
  7. In a blender, blend the soaked and drained cashews with the honey, vanilla, coconut oil, and salt until smooth.
  8. Add 1 tbs of Cashew filling to a cookie and place another cookie on top to form a sandwich.