A favorite cookie year-round, and especially at Christmas, these thick, soft sandwich cookies filled with a vegan cream cheese frosting make ideal neighbor treats or additions to goodie plates. They’re richly chocolatey, tender, and crowd-pleasing — and allergy-friendly: gluten-free, dairy-free, egg-free, peanut- and tree-nut-free, and vegan (with a soy-free frosting option).
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My mom usually kept holiday baking simple — one special treat to share with neighbors. In high school I visited a friend who made big assortments of holiday goodies, and I was hooked. Ever since, I’ve loved putting together a variety of treats to share. These homemade Oreos are a regular on our holiday rotation: thick, soft, and way better than the store-bought kind.
I prefer these to the crunchy packaged cookies — they’re taller, softer, and you can control how much filling goes between each cookie. I’m not shy with the vegan cream cheese frosting; I pile it on! Kids love helping too: my boys scoop cookies and press the sandwiches together once they’re frosted. Getting the family involved makes holiday baking even more festive.
Another fun perk: two cookie halves feel like one big indulgence — so you get twice the joy with every “Oreo.”
These are a hit with my kids. One of them eats them whole, the other likes to lick the frosting from the edges first — just like with my Oreo cupcake recipe. No matter how you enjoy them, they’re sure to please.
A quick note on the recipe: I offer two options for the fat in the dough — canola oil or vegan butter (Earth Balance). Canola oil makes the dough easier to handle and gives slightly crisper edges; Earth Balance gives a softer, stickier dough and requires greasing your hands and scoop. If you need a soy-free filling, swap the vegan cream cheese for a dairy-free vanilla frosting instead.
I hope assembling your goodie plates is as fun as giving them away. Wishing you a merry, bright, and inclusive holiday season!
PS — I share baking tips on Instagram, including how to press these cookies flat for easy stacking. Follow along for short tutorials and behind-the-scenes baking fun.
Vegan Homemade Oreos (Gluten-Free)
18 sandwich cookies
30 minutes
7 minutes
37 minutes
Thick, soft chocolate sandwich cookies filled with a creamy vegan frosting. Great for gift plates, and made to be allergy-friendly: gluten-free, dairy-free, egg-free, peanut- and tree-nut-free, and vegan.
Ingredients
- COOKIE:
- 2 and 1/2 cups gluten-free flour mix
- 1 and 1/3 cup granulated sugar
- 1 cup unsweetened cocoa powder
- 1 teaspoon xanthan gum
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- 1/2 teaspoon salt
- 2/3 cup canola oil (or Earth Balance — see notes below)
- 2/3 cup vanilla rice milk
- VEGAN CREAM CHEESE FROSTING:
- (If you cannot do soy, use a dairy-free vanilla frosting instead)
- 1/2 cup vegan cream cheese, softened (such as Tofutti or Daiya)
- 1/3 cup vegan butter, softened (such as Earth Balance butter sticks)
- 2 and 1/2 to 3 cups powdered sugar
- 1 teaspoon vanilla
Instructions
- Note on fats: Canola oil creates a dough that’s easier to handle and gives slightly crisper edges. Using Earth Balance results in a stickier dough and softer cookie; grease hands and scoop if using Earth Balance.
- Preheat oven to 325°F. If using Earth Balance, lightly grease your baking sheet.
- In a stand mixer, combine the gluten-free flour mix, cocoa, xanthan gum, baking soda, cream of tartar, sugar, and salt. Mix thoroughly and break up any cocoa lumps.
- Add the wet ingredients — canola oil (or Earth Balance) and rice milk — and mix until combined, scraping down the bowl as needed.
- Scoop uniform portions of dough onto baking sheets. A cookie scooper works well so the cookies match for sandwiching.
- Bake in the center of the oven for 7–9 minutes. Do not overbake; the cookies will dry out quickly. They may feel slightly soft when removed — transfer carefully to a cooling rack where they will firm up.
- If the cookies are domed, press them gently with the bottom of a large cup to flatten for easier stacking and frosting.
- While the cookies cool, make the frosting: in a stand mixer with the paddle attachment, beat the vegan butter and vegan cream cheese until smooth. Add vanilla, then slowly add powdered sugar until you reach the desired thickness.
- Once cooled, spread a generous amount of frosting on one cookie and top it with another to make a sandwich.
- Store any uneaten cookies in an airtight container.
This cookie recipe is adapted from my Double Choco Chip Cookies, and the frosting is slightly adapted from Minimalist Baker.
Don’t forget to pin it so you don’t lose it! Be sure to check out my other allergy-friendly Pinterest boards.
