These vegan and gluten free chocolate sandwich cookies are so delicious and a perfect allergy friendly alternative to oreos! Chocolate cookies are filled with dairy free frosting making a perfect nostalgic treat. Grab a few and enjoy with a cold glass of milk.
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 store bought cookie.
I decided to make vegan and gluten free chocolate sandwich cookies, and although they do not taste exactly like oreos, they are really, really, really good. Just ask my boys! They love these cookies.
This is a fun cookie recipe to make with your family. Kids love rolling out the dough and helping to cut out the cookies.
These cookies are a great addition to homemade ice cream, like this vegan cookies and cream. You could also use these to make a cookie crust for a dessert like this no bake oreo pie.
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Ingredients
- vegan buttery spread
- organic cane sugar
- brown sugar
- unsweetened applesauce
- gluten free flour blend
- cocoa powder
- salt
- powdered sugar
- non-dairy milk
Step by Step Instructions
- Mix up the chocolate cookie dough.
2. Divide the chocolate dough into two parts, and pat it into two discs. Wrap in plastic wrap and chill in the refrigerator for
3. Roll out the chilled dough, and use a round cookie cutter to cut out the cookies.
4. Bake at 350 degrees F for about 11-13 minutes. Allow the cookies to chill on the cookie sheet before moving them.
5. Mix up the vanilla frosting. Spread frosting on every other cookie.
6. Place one cookie on top of another. Enjoy!
Tips for Success
- I used a two-inch round cookie cutter. You could use a slightly smaller or larger one if you wish. A biscuit cutter would also work! If you want to make a different shape, go ahead and do that – hearts would be fun for Valentine’s day.
- Line the cookie sheets with parchment paper. Parchment paper helps prevent the cookies from sticking.
- Coat the rolling pin with cocoa powder to keep the dough from sticking to the rolling pin. You could use flour, but the cocoa powder will help the cookies stay nice and dark.
FAQs
If you chill the dough, and then work quickly to roll it out while it’s still cool, the cookies should not spread too much during baking.
You can use beet puree or prune puree instead of applesauce if you like.
Variations
- You can fill these with chocolate buttercream instead of vanilla.
- If you like chocolate mint, try adding a few drops of peppermint extract to the cookie dough as well as the vanilla filling.
- You could also add some vanilla bean paste to the filling if you like.
More Gluten Free Cookie Recipes
Disclosure: This post contains affiliate links.
Recipe
Vegan and Gluten Free Chocolate Sandwich Cookies.
Ingredients
For the cookies:
- 1 cup vegan buttery spread softened
- 1 cup organic cane sugar
- ¼ cup dark brown sugar
- ¼ cup unsweetened applesauce
- 2 cups gluten free flour*
- 1 cup unsweetened cocoa powder
- ¼ teaspoon salt
For the filling:
- 2 Tablespoon vegan buttery spread melted
- 1 Tablespoon non-dairy milk or water
- 2 ½ cups powdered sugar
Instructions
Make the cookie dough:
- Beat vegan buttery spread 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.
- Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper.
- Place 1 portion of dough on a lightly floured surface, and roll to ¼-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. Leave about 1.5 inches between cookies.
- Bake at 350 degrees F 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 ½ 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.
Notes
Nutrition
If you could recreate a store bought cookie to fit your nutritional needs, what one would it be?
Francine
A great recipe! Delicious!
TinyBirdie
How do these do after being in the refrigerator and freezer?
Are the cookies crunchy or soft?
Kelly Roenicke
I think they do fine after being chilled. They are not crunchy or soft, they are firm like a cutout sugar cookie.
Lisa Craig
We had friends visiting, and their daughter has serious gluten issues. We wanted them to feel free to eat and relax, so I was delighted to find such a kid-friendly recipe! I did use butter instead of the vegan spread, and it worked just fine. The only complaint (from my own children, naturally!) was that I failed to make these “double stuff” filled. Both kids and adults were very pleased with the cookies, and not one cookie made it past lunch. Thanks for your site!
Noelle
Thank you so much!! These taste AMAZING!!
I brought them to a family gathering and no one could tell it was gluten free and vegan!!
Kelly Roenicke
So glad you liked these! Thanks for letting me know!
Kate
I’m assuming BRM biscuit & baking mix already contains baking powder…If I use a gf flour blend instead of a premade baking mix, do you think I should add baking powder & baking soda? I would like them to be more of a wafer than a puffy cookie. What’s your opinion? TIA! :)
Lisa
I remember those commercials where two people twisted open an oreo to see who got the most cream! Those cookies would always break when I tried doing that with a friend (or by myself).
Absolutely LOVE this healthy version of one of my childhood favorite cookies!
Arman @ thebigmansworld
ohhhh YES! Yum! This is one cookie I would have requested to be recreated! Or maybe those ice cream sandwiches- Not sure if you have them, but they are called Maxibons- So good!
Kelly
Wow, I had no idea what Maxibons were, so I looked them up…they look amazing! And no, we don’t have them here, so now I’m sad. Thanks a lot, Arman! ;)
Strength and Sunshine
How fun are these! Perfect allergy-free solution!
Kelly
Thanks, Rebecca!
Almost Getting It Together
These look so yummy!! Just like a guilt-free cross between an oreo and whoopee pie :)
Consuelo @ Honey & Figs
These cookies look amazing! I’d never tell they’re vegan and gluten free, they sound better than most! x
huntfortheverybest
they look yummy!
Olive_rae
These look great! (and simple!)
How long do they last with the filling in before the cookie gets soft?
Kelly
I don’t know, because they lasted for a few days only (we ate them up!) and the cookies were still firm. I did store them in the fridge though, because the filling contains almond milk.
sandi
in my opinion the oreo is the perfect cookie. warm chocolate chip from the oven are great, but there is something about that store bought cookie dipped in milk that is tough to resist. can’t wait to try this gf option. looking forward to some other gf goodness during your 31 days!
Kelly
I know…that’s how I feel about oreos! The dipping in milk is a key factor! Thanks for stopping by!
Janelle
I didn’t grow up eating Oreos, but these look so good. Excited to try them!
Kelly
Thanks, Janelle! I hope you like them!