By Laura Fuentes on Updated
5 from 11 votes
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A delicious gluten-free and dairy-free chocolate cream cookie that tastes even better than the originals.
With this recipe, you can enjoy gluten-free homemade Oreos that are dairy-free, too! Perfect for a simple dessert that satisfies the craving like the real deal!
This homemade Oreo recipe proves that eating gluten-free desserts can be simple to make and crazy good to eat.
Can You Make Dairy-Free, Gluten-Free Oreos?
Absolutely! Not only can you make them, but you can enjoy separating the cookie and licking the filling too! Gone are the days when having to eat gluten-free meant skipping out on all the “fun” foods.
This recipe doesn’t only meet dairy-free and gluten-free dietary needs, but it also tastes amazing.
Ingredients
Here are all the simple ingredients that are needed to make both the cookies and the filling of the recipe:
- Plant-based vegan butter: this will be used in the cookies and the filling.
- White sugar: for sweetness.
- Salt: just a little bit is needed.
- Egg: helps to bind together the dry ingredients to form the cookie dough.
- All-purpose gluten-free flour: I prefer this 1:1 all-purpose gluten-free flour because it always performs.
- Unsweetened dark cocoa powder: this adds a good chocolate flavor and a dark coloring to the cookies. Traditional cocoa powder works too.
- Baking soda: adds a bit of fluffiness to the cookies as they bake.
- Powdered sugar: used to sweeten and make the filling.
- Vanilla: pure vanilla extract adds delicious flavor.
Below you’ll find a printable recipe with the measurements and step-by-step directions.
Is Regular or Dark Cocoa Better?
If you want the cookies to turn out dark and have that deep chocolate flavor, dark cocoa powder is a better option. Performance-wise, both traditional cocoa powder and dark will work.
As a bonus, dark cocoa powder also has more antioxidants, and slightly more calcium, so it’s a win-win, and now you can say that chocolate/cocoa IS healthy for you!
How to Make Gluten & Dairy-Free Oreos
Are you ready to see the simple process? Have your ingredients handy and follow the step-by-step directions listed below:
- Start the Cookie Dough
In a large bowl, cream together the softened butter with the white sugar and salt until light and fluffy. Add the egg and beat until fully incorporated.
In another bowl, sieve the flour, cocoa powder, and baking soda. Mix to combine well. - Mix the ingredients
Add the dry ingredients to the wet ingredients, and mix with a spatula together until combined. - Form dough balls
Place a large piece of plastic wrap on the counter and transfer the dough on top. With your hands, form a dough ball or square. Wrap it with plastic wrap and refrigerate to chill for 1 hour. - Preheat the oven
Preheat the oven to 325˚F (160˚C) and line a baking sheet with parchment paper. - Divide the dough
Remove the dough from the fridge, and with a knife, divide the dough ball into 2 pieces. Return the other half, wrapped, to the fridge to keep chilled while you roll and cut out the first batch of cookies. - Roll the dough
Place half of the dough between two sheets of parchment paper and roll it to ¼-inch (½-cm) thickness. - Use a cookie cutter
Using a small round cookie cutter (of 1 ½ to 2 inches in diameter), cut out as many cookies as you can and place them directly on the parchment-lined baking sheet. - Repeat
Pack together and re-roll out any scraps to cut additional cookies. Repeat this process with the other half of the remaining dough from the fridge. - Bake
Bake in a preheated oven for 15 minutes. Remove from the oven and transfer cookies to a cooling rack to cool completely.
Make the filling & assemble cookies: - Make the filling
Combine plant-based vegan butter, powdered sugar, and vanilla in a medium mixing bowl. Beat together until light and fluffy. - Assemble to cookies
Assemble the cookies by spreading a generous scoop of the icing onto one of the fully cooled cookies and sandwiching it with another. Give it a light squeeze and scrape any excess off to clear and even out the sides
Pro Tip
You can make the cookies or filling or both in advance and bake or assemble them later. Make sure to store the filling in the refrigerator if made in advance, and let it come to room temperature before filling the cookies for easier spreading.
Storing Gluten-Free Oreos
These simple Oreo cookies need to be stored in an airtight container and kept in the fridge for up to a week or in a zip bag at room temperature for up to 3 days.
More Gluten-Free, Dairy-Free Desserts
- Chocolate Banana Ice Cream
- No Bake Blondies
Gluten-Free Dairy-Free Oreos
Laura Fuentes
5 from 11 votes
A delicious gluten-free and dairy-free chocolate cream cookie that tastes even better than the originals.
Servings: 20
Prep Time 1 hour hr
Cook Time 15 minutes mins
Ingredients
For the cookies:
- ½ cup plant-based vegan butter, softened
- ½ cup white sugar
- ½ teaspoon salt
- 1 large egg
- 1 cup all-purpose gluten-free flour
- ¾ cup unsweetened dark cocoa powder
- ⅛ teaspoon baking soda
For the filling:
- ¼ cup plant-based vegan butter, softened
- 1 cup powdered sugar
- ½ teaspoon vanilla
Instructions
Make the cookie dough:
In a large bowl, cream together the softened butter with the white sugar and salt until light and fluffy. Add the egg and beat until fully incorporated.
In another bowl, sieve the flour, cocoa powder, and baking soda. Mix to combine well.
Add the dry ingredients to the wet ingredients, and mix with a spatula together until combined.
Place a large piece of plastic wrap on the counter and transfer the dough on top. With your hands, form a dough ball or square. Wrap it with the plastic wrap and refrigerate to chill for 1 hour.
Preheat the oven to 325˚F (160˚C) and line a baking sheet with parchment paper.
Remove the dough from the fridge, and with a knife, divide the dough ball into 2 pieces. Return the other half, wrapped, to the fridge to keep chilled while you roll and cut out the first batch of cookies.
Place half of the dough between two sheets of parchment paper and roll it to ¼-inch (½-cm) thickness.
Using a small round cookie cutter (of 1 ½ to 2 inches in diameter), cut out as many cookies as you can and place them directly on the parchment-lined baking sheet.
Pack together and re-roll out any scraps to cut additional cookies. Repeat this process with the other half of the remaining dough from the fridge.
Bake in a preheated oven for 15 minutes. Remove from the oven and transfer cookies to a cooling rack to cool completely.
Make the filling & assemble cookies:
Combine plant-based vegan butter, powdered sugar, and vanilla in a medium mixing bowl. Beat together until light and fluffy.
Assemble the cookies by spreading a generous scoop of the icing onto one of the fully cooled cookies and sandwiching it with another. Give it a light squeeze and scrape any excess off to clear and even out the sides.
Notes
You can make either the cookies or filling (or both) in advance to assemble later. Be sure to store the filling in the refrigerator if made in advance, and let it come to room temperature before filling the cookies.
Equipment
Nutrition
Serving: 1 sandwich cookieCalories: 130kcalCarbohydrates: 17gProtein: 2gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 8mgSodium: 121mgPotassium: 54mgFiber: 2gSugar: 11gVitamin A: 12IUCalcium: 10mgIron: 1mg
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Reader Interactions
Comments
Alyssa
I tried making these for my son and used palm shortening because he’s allergic to gluten, dairy,coconut, and soy (so butter and 99% of butter substitutes are a no) and used brown sugar instead of white sugar as that’s all we had on hand and they are hard as rocks. They burned at 12 minutes. I turned the heat down by 25° and baked for 10 minutes and then we had edible hard hockey pucks. Is it from the shortening or brown sugar? Luckily the survivors taste good…. they’re just really hard…Reply
MOMables
Alyssa,
unfortunately palm shortening has a lower solid temperature and brown sugar will not soften/dissolve in recipes because of the molasses. If you are going to go this route next time, I suggest cutting baking time to 8 minutes.Reply
Janine Akerson
Do you think I can use raw cacao powder instead of cocoa? It seems cocoa gives me acne, and the raw stuff doesn’t.Reply
MOMables
of course!
Reply
Ava
These look great! I was going to make these to use in a cookies and cream cake for Mother’s Day. Just a couple questions, did these turn out crunchy or soft? And would it be okay to use a few tablespoons of sugar rather than honey? I don’t really like using honey to bake with because it gets pretty expensive. Please reply ASAP! Thank you! (:Reply
MOMables
yes, you can use sugar for these. they will actually crisp at little better.
Reply
Teresa
Can you freeze with filling included?Reply
Ludicrous Mama
Yes, but the filling might change in consistency (if frozen alone, you have the opportunity to mix it up again before filling cookies.) And the cookies might be less crunchy being stored with all that extra moisture. But still plenty tasty!Reply
ann
This is amazing recipe! My son is sensitive to sugar, do you have suggestions to substitute for the cup of sugar to mix with palm shortening to make the creme for the Momoreo cookies? In general, we use honey, maple syrup or molasses as sweetner.Reply
Carin
I was wondering the same thing….Reply
Ludicrous Mama
I would use coconut sugar then, and grind it into a powder in a coffee grinder or food processor. Or try a liquid sweetener but then use corn starch or arrowroot flour as a thickener.Reply
Stacie
I’d love a decent blender to whip up smoothies!Reply
