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These healthy homemade oreos are vegan, gluten-free and made with simple whole foods! Crunchy chocolate cookie on the outside, sweet healthy buttercream on the inside. It will be your new favorite cookie recipe.
Are Oreos Healthy?
Name brand oreos are not inherently healthy. They are filled with processed ingredients and they’re NOT vegan or gluten-free. That’s exactly why I created this easy, healthy oreo recipe for you! You’re going to absolutely love it! You only need 8 simple ingredients for the cookies and I give you two buttercream filling options to choose from. I love how these oreo cookies are made from scratch, so they don’t have any artificial flavors, preservatives, or colorings in them. Buckle up and get ready to have your oreo life changed forever!
Healthy Oreo Cream Filling
I think the most difficult thing to “healthify” in an oreo is the cream filling. But don’t fear, I created the dreamiest healthy buttercream frosting you will ever taste! And for an even simpler option, you can use coconut butter.
Healthy Oreo Cream Filling Options:
- Healthier Buttercream: For these oreos, I made a cookie filling that’s similar to my buttercream frosting from my vegan sugar cookies and gluten-free sugar cookies. It’s a mixture of grass-fed butter (vegan butter or ghee also work), tapioca flour (to thicken), plant-based milk, and powdered sugar. I know, I know, powdered sugar. It’s the best I could do to healthify them while still making them taste like oreos! (I’ve tested powdered coconut sugar and it failed miserably). The grass-fed butter makes up for it though. Grass-fed butter is a far better alternative than regular butter! It’s loaded with Omega 3’s and Omega 6 fatty acids (see my Healthy Pumpkin Chocolate Chip Muffins recipe to read about all the benefits of grass-fed butter).
- Coconut Butter: To make the oreo cream filling even healthier, just use coconut butter! This will make them vegan too. No additions necessary because coconut is naturally sweet. You could add some sweetener like honey or maple syrup if desired. Your oreos may taste a little more coconutty, but that would still be absolutely delish!
How to Make Homemade Vegan Oreos
These oreo cookies are naturally vegan because we use ingredients like plant based milk and refined coconut oil for the cookie and coconut butter or vegan butter for the filling! No eggs required! Not even a flax egg like in my Vegan Banana Bread.
How to Make Gluten-Free Oreos
Regular oreos are not vegan, dairy-free, gluten-free, or refined sugar-free. They’re loaded with processed sugar, flour, and dairy products. This healthier version of oreos is made from 100% oats! That’s right, oat flour is the only flour you will need for this recipe! Easy, peasy, lemon squeezy.
Just make sure your oats are made in a factory that doesn’t process gluten and wheat products (here is a trusted gluten-free oat brand I love). And, if you want to make your own oat flour at home, I’ve got an easy 3 step process to making homemade flour! If you’re looking for a paleo cookie recipe, definitely give my Paleo Protein Cookie Dough a try!
How to Store Homemade Healthy Oreos
Can you freeze oreos? Yes! These healthy oreo cookies will stay fresh in the freezer for up to 3 months! You can eat them straight out of the freezer or let them defrost for a few minutes before digging in.
Refrigerate oreos. I recommend refrigerating your oreos so the cream filling stays fresh and firm. Homemade oreos will stay fresh in the fridge for up to 3 weeks or more!
Can you store homemade oreos at room temperature? Absolutely. Store homemade oreos in an airtight container at room temperature for up to 5 days.
More Healthy Cookie Recipes:
Cherry Chocolate Chip Cookies
Chocolate Chip Cookie Brownie Skillet
Sugar Cookie Dessert Hummus
Vegan Sugar Cookies
I cannot wait for you to give these healthy vegan oreos a try! Please snap a picture and share it with me!
Seeing your kitchen creations makes my day and encourages me to keep creating new recipes for you!
Happy Healthy Oreo Makin’!
PIN FOR LATER
Yield: 18 Cookies
Healthy Oreos (Vegan + Gluten-Free)
These healthy homemade oreos are vegan, gluten-free and made with simple whole foods! Crunchy chocolate cookie on the outside, sweet healthy buttercream on the inside. It will be your new favorite cookie recipe.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Ingredients
Dry
- 1 Cup Oat Flour (you can make your own in 3 steps!)
- ¼ Cup Cacao Powder (or cocoa powder)
- ⅓ Cup Coconut Sugar
- ¼ tsp Pink Himalayan Salt
- ¼ tsp Baking Powder
Wet
- 3 Tbs Melted Refined Coconut Oil
- 1 Tbs Vanilla Extract
- 3 Tbs Warm Water
For the Filling:
- 4 Tbs Softened Vegan Butter, Grass-Fed Butter, or Ghee
- ¼ Cup Organic Powdered Sugar
- 2 Tbs Tapioca Flour (see note 1)
- 2 Tbs Unsweetened Almond Milk (or milk of choice)
- ⅓ tsp Vanilla Extract (or fresh vanilla bean)
- OR just use your favorite Healthy Vanilla Frosting!
Instructions
Makes about 15 Oreo cookies
1. Preheat oven to 350 F. and line a cookie sheet with parchment paper.
2. In a medium bowl, sift in oat flour and cacao powder. Then mix in coconut sugar, pink salt, and baking powder until everything is well incorporated and there are no lumps of cacao powder or oat flour.
3. Next, mix in the wet ingredients until everything is well incorporated and a thick batter forms.
4. Form the dough into a ball and place it between two pieces of parchment paper. Press it down with your hands and then use a rolling pin or glass jar to roll the dough out until it is about ¼ inch thick. Use a small glass (such as a shot glass) or circular cookie cutter (about 1¾ inch in diameter) to cut out circular cookies and place them on your parchment-lined cookie sheet (should make 30 cookies).
5. Bake cookies at 350 F. for 15-20 minutes until firm and a little crisp (they will crisp more after fully cooling). Transfer onto a small plate and let cool completely (you can place them in the freezer to cool faster, only takes about 5-10 minutes). Save your parchment paper!
6. While the cookies cool, make the cream filling (if using store-bought vanilla frosting, skip this step). Combine all ingredients in a small bowl or stand mixer. Beat with an electric mixer for 5 minutes until smooth and fluffy.
7. Flip half the cookies over. Scoop 1-2 tsp of cream filling (or vanilla frosting) onto cookie bottoms (if you have leftover cream you can make some Oreos double stuffed).
8. Close cream-filled cookie halves with a top cookie and enjoy! Store in an airtight container at room temperature for up to 4 days, in the refrigerator for up to 3 weeks, or in the freezer for up to 3 months.
Notes
- Don’t have tapioca flour? You can use 1 Tbs cornstarch or 2 Tbs arrowroot starch in place of the tapioca flour. I have not tried this, but let me know how it turns out for you if you do!
- For the Filling: This will make enough filling for all cookies plus extra if you’re a fan of double stuffed oreos. Or save the extra filling to use when you make some healthy sugar cookies.
Be sure to tag @secretlyhealthyhome on Instagram, Facebook or Pinterest with a picture of your vegan gluten-free oreo cookies!
I love seeing your kitchen creations so please leave a comment and rate the recipe if you make it! It really helps support me and encourages me to keep making recipes for you!
Nutrition Information:
Yield:
18 Serving Size:
1 Cookie with Healthy Butter Cream Filling
Amount Per Serving: Calories: 94Total Fat: 4.8gCarbohydrates: 11.6gNet Carbohydrates: 10.9gFiber: 0.7gSugar: 5.7gProtein: 1.1g
This is an approximation for nutrition information. Information may vary depending on what ingredients you use and how much filling you use in each cookie.If you are using coconut butter here's the nutrition per cookie:85 calories, 8.4 grams net carbs, 4.5 grams fat, 1.4 grams protein, 4.5 grams sugar
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