These chocolate cream sandwich cookies are similar to Oreos, but are gluten free and vegan!
When I was deciding what recipes to share in my 31 Day series, I thought about what foods and treats I loved when I was little. Oreos immediately popped into my mind, as that was probably my favorite storebought cookie. If you stacked up all the Oreos I ate as a child and young adult, I wonder how tall the stack would be? Probably pretty tall.
Then I started thinking about the fact that my five year old has never had a real Oreo! And that seems sad, somehow, although I am not a fan of the high fructose corn syrup inside. We’ve tried the storebought gluten free variety, and they are just okay, not our favorite.
I wanted to make an oreo-like chocolate sandwich cookie that was vegan and gluten free, and although they do not taste exactly like oreos, they are really really really good. Just ask my five year old.
Chocolate Sandwich Cookies - gluten free and vegan
For the cookies:
- 1 cup vegan buttery spread softened
- scant 1 cup granulated sugar
- 1/4 cup dark brown sugar
- 1/4 cup unsweetened applesauce
- 2 cups gluten free flour*
- 1 cup unsweetened cocoa
- 1/4 teaspoon salt
For the filling:
- 2 Tablespoon vegan buttery spread melted
- 1 Tablespoon non-dairy milk
- 1 1/2 – 2 cups confectioner’s sugar
For the cookies: Preheat oven to 350°. Beat vegan butter and sugars with an electric mixer until fluffy. Add the applesauce, mix until combined.
Combine gluten free flour, cocoa, and salt and add to the wet ingredients a little at a time until incorporated.
Divide dough into 2 equal parts; flatten each portion into a disk. Wrap in plastic wrap and refrigerate for about an hour.
Place 1 portion of dough on a lightly floured surface, and roll to 1/4-inch thickness. Make sure your rolling pin is coated with GF flour. If you haven’t tried to roll GF dough before, it can be sticky! Flouring the surface and the pin help make it easier. Cut out round shapes with a two inch fluted biscuit cutter like this. Carefully lift the rounds up with a thin spatula and transfer to a parchment lined cookie sheet.
Bake at 350° for 11-13 minutes for 2 inch cookies. (Keep an eye on them, since the dough is dark, it’s hard to tell when they are done! Don’t let them burn! Let them cool for a few minutes on the cookie sheet, then transfer to wire racks.
Make the filling: With a hand mixer, mix the butter and non-dairy milk. Add the confectioner’s sugar a 1/2 cup at a time, mixing until smooth.
The filling should be thick but spreadable. You may not need all of the confectioner’s sugar. (The filling does indeed taste exactly like oreo filling. Yay!)
Once the cookies are completely cool, frost one cookie and then top with another cookie and press together. These should be stored in the refrigerator due to the non-dairy milk in the filling.
Recipe Notes*A number of gluten free flour blends work well here: Namaste Perfect Flour Blend, Bob's Red Mill Gluten Free 1-to-1 Flour Blend, Trader Joe's Gluten Free Flour Blend.
I hope you enjoy these cookies! They are really yummy with milk, or with hot chocolate, as we discovered the other day. :)
If you could recreate a store bought cookie to fit your nutritional needs, what one would it be?
Latest posts by Kelly Roenicke (see all)
- Vegan KFC Copycat Coleslaw. - July 17, 2017
- First Birthday Smash Cake (Gluten Free, Allergy Friendly). - July 12, 2017
- Pineapple Nice Cream (Dairy Free, Vegan). - July 5, 2017