This recipe for raw, vegan Oreo cookies comes from Ilene from The Colorful Kitchen. Looks like a fun and much healthier take on the popular cookie. While Oreos are vegan by default, they’re loaded with processed oils and refined sugar. This recipe elevates your favorite childhood snack with better-for-you whole food ingredients you can feel good about eating. Grab a glass of oat milk and enjoy!
Ingredients
- 1 cup oat flour
- 8 pitted dates, soaked at least 30 minutes
- ¼ cup cacao or cocoa powder
- 2 tbs coconut oil
- 2 tbs maple syrup
- dash of salt
- 1 cup cashews, soaked at least 4 hours
- ¼ cup coconut butter
- 2 tbs maple syrup
- 1 tsp vanilla extract
Instructions
- Prepare cookies by placing oat flour, dates, cacao powder, 2 tbs coconut oil, 2 tbsp maple syrup and salt in blender or food processor. Blend until mostly smooth.
- On a clean surface (I use a piece of parchment paper) roll mixture out until it’s about ¼” thick. Use a circular cookie cutter to cut out cookies. Transfer cookies to a plate and place in freezer to set.
- Prepare filling by draining cashews and blending with coconut butter, 2 tbsp maple syrup and vanilla until smooth.
- Remove cookies from freezer. Spread icing over cookies to create sandwiches. You may want to set them back in freezer for 15 minutes to set before enjoying. Store in refrigerator.
About Ilene
Ilene Godofsky Moreno, author of The Colorful Kitchen, is a health coach, recipe developer and food photographer. She shares plant-based recipes that are “colorful, not complicated” on her blog The Colorful Kitchen. Ilene can be found cooking in Brooklyn, New York with her husband and daughter.
Ilene Godofsky Moreno, author of The Colorful Kitchen, is a health coach, recipe developer and food photographer. She shares plant-based recipes that are “colorful, not complicated” on her blog The Colorful Kitchen. Ilene can be found cooking in Brooklyn, New York with her husband and daughter.
