Gluten-Free and Vegan Oreo Cookies (and cupcakes)

by Maggie on September 14, 2012

This recipe for gluten-free, dairy-free, and egg-free Oreo Cookies has been sitting here for a few weeks, alas, the end of Summer was so full for us and the first few weeks of school have been the same.

My days consist of running kids to and from school, playing Lego when they are home, studying anatomy and physiology whenever I can, and running a whole foods kitchen! It’s a fabulous life, and I wouldn’t change it for the world.

Now back to these cookies – the perfect after school treat, don’t you think?

You might remember my recipe for Chocolate Chocolate Cookies . As we were testing that recipe (such a rough job), my testers all agreed the cookies had an Oreo-like quality. So, a seed was planted.

As Summer progressed, the kids and I played with the cookie recipe enough to realize I didn’t need to change anything but the method! Oh, and we needed some icing in the middle. And maybe a glass of dairy-free milk for dipping.

And did I mention the Oreo Cookie Cupcakes? So good, as you can imagine. All you need to do is make chocolate cupcakes, ice with vanilla frosting, and top with half of a gluten-free and vegan Oreo cookie.  Cupcake Heaven.

Oreo Cookies

Yield: 16 Oreos


1/2 cup coconut oil, room temperature (not liquid)
1/4 cup coconut sugar
14 drops (1/4 teaspoon) NuNaturals Alcohol Free Stevia (we used Vanilla)
1 tablespoon ground chia combined with 1/2 cup water
2 teaspoons vanilla
1 tablespoon psyllium seed husks
1 cup teff flour, plus a little extra for rolling
1/3 cup raw cacao powder (cocoa powder works too)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon sea salt


1.  Preheat oven to 350 degrees and line a baking sheet with parchment.
2.  Cream coconut oil, coconut sugar, and stevia in a large bowl until light and fluffy.
3.  Stir in ground chia and water mixture, vanilla, and psyllium seed husks.
4.  Combine until all ingredients are fully mixed.
5.  In a small bowl, whisk the teff flour, cacao, baking soda, baking powder, and sea salt.
6.  Add dry ingredients to wet ingredients and stir until combined.
7.  Move dough to a lightly floured surface (I use extra teff flour for rolling) and roll out until about 1/2 centimeter thick (or to desired thickness).
8.  Using a 2 inch round cookie cutter, cut into shapes and place on tray.
9.  Bake for 8-10 minutes, longer if you want them really crunchy.  Just be sure to check on them so they don’t burn.
10. Let cookies cool on the baking sheet for 5 minutes and then transfer to a wire rack to cool completely.
11. Repeat with remaining dough, you may need to refrigerate dough if it gets too soft to work with.
12. Fill with desired frosting.

Trying to cut back on refined sugar?  We tried frosting a few with agave-whipped coconut oil.  I used some stevia-whipped coconut oil too.  Both options were good for me, it just depends on what kinds of sweetener you prefer. My kids obviously prefer this one – and that’s what frosting was used in the pictures above.



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{ 16 comments… read them below or add one }

Beth @ Tasty Yummies September 14, 2012 at 8:15 am

These look amazing and they look so simple. I think I need to make these ASAP with a pretty orange colored pumpkin frosting in the middle :) YUM!


Shirley @ gfe September 14, 2012 at 10:30 am

Holy moly, Maggie!! I want to be one of your kids … please! I agree with Beth, pumpkin filling would be perfection, especially for Halloween. 😉



Sarah September 14, 2012 at 10:57 am

Hi Maggie

I have just discovered your blog and I love it!! Just wondering if I could replace the medjool dates in some of your other recipes with the more inexpensive dried dates from a bulk store? I am looking forward to trying these cookies too!!



Alyssa | Queen of Quinoa September 14, 2012 at 11:07 am

What an awesome recipe!! I like Beth and Shirley’s idea about the pumpkin icing. I recently made a sweet potato icing which would also be delicious.


Skylor (@SproutLifestyle) September 14, 2012 at 12:41 pm

Who wouldn’t want to gobble these up? I have been on a cookie kick lately – I don’t know if you have a great harvest near you but their GF cookies are amazing! Now that I have eaten all of them, I will have to whip up a big batch of these oreos!


Heather September 14, 2012 at 3:59 pm

This is not only the best looking oreo recipe I have seen but the best ingredients too! I am bookmarking these!


Zoe September 14, 2012 at 5:55 pm

Since I saw your pictures of these Oreo cookies on Twitter, I’ve been quietly waiting for the recipe. They look great, Maggie! :) I’ve wanted to leave a comment here for some time, but it was always belated or I missed it. Pumpkin Oreos sound wonderful (chocolate and pumpkin always seem to go well together), did you see Iris’s photo of her pumpkin whoopie pies on Facebook?


Kristy September 14, 2012 at 6:58 pm

Can the teff flour be exchanged for another type of flour. I am knew to gluten free and trying to figure out how I can get by with out having 80 kinds of flour in the house. Thanks!


Alta September 14, 2012 at 7:26 pm

Oh. My. I’m really trying to cut back on the treats here, Maggie, and these make it SO tough! OMG I’m drooling. And the fact that you used teff? So perfect.


Minnie(@thelady8home) September 15, 2012 at 2:48 am

OMG!!!! That looks so AWESOME!!! I am drooling over those. :-)

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moonsword September 16, 2012 at 10:09 am

ohgoodgolly these look dunkably delicious! I love the variations mentioned too…pumpkin and sweet potato would be yumful! Maybe maple syrupy frosting, or cashew butter or something toffee or coffee flavored? Or for grown-ups Frangelico or Kirsch-flavored frosting? Sorry, it’s been so long since I’ve had oreos, I guess now that you have a vegan version I’m sorta delirious with delight! Many thanks!


Kim-Cook It Allergy Free September 17, 2012 at 10:56 pm

Oh, Maggie!! My kids are going to think they are in heaven when I make these for them. Loving the recipe…and those cute hands sneaking a taste-test. And how funny, that your days sound EXACTLY like mine right now. 😀 I thought that once the kids were in school, I would suddenly have all of this time on my hands. Not quite the case…but I, too, would never change it!


glutenfreeforgood September 18, 2012 at 6:45 am

Wow, you sure are a creative little cookie chef! These are not only the “perfect” after school treats, they’re a perfect work of art. I’m impressed. Speaking in A & P language, you must have a highly evolved bit of circuitry between the two hemispheres of your brain. I’m guessing the right and left sides are well connected by your efficient and busy little corpus callosum and are happily chatting away to synchronize intuition, analytical skills, and creativity. All which are needed to come up with something as “holistic” as these awesome treats.

Well done, Maggie!


Amy @ Simply Sugar & Gluten-Free September 18, 2012 at 8:49 am

I haven’t had an oreo in so long!! I am so excited to eat them again. :)


Laura October 27, 2012 at 6:00 pm

This recipe looks great!!! Where do you find psyllium seed husks?


Anna February 19, 2013 at 12:02 pm

Hi I just found these and are in love an must make them for my house since my baby is recently diagnosed with wheat intolerance. I do have a question about the teff flour is it able to be sub with brown rice flour or quinoa flour? Thank you for the recipe and the help :)


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