I have a delightful treat to share: a homemade take on Oreo-style cookies that’s simple, wholesome and irresistibly tasty.
This version is a gluten-free, dairy-free and vegan-friendly interpretation inspired by a recipe I found online. I reached out to the original author, Bianca from Wholefood Simply, to ask permission to adapt her idea, and she kindly agreed. I then tweaked the recipe, increasing the raw cacao and adding a light coconut cream filling to create a richer, more chocolate-forward sandwich cookie.
The base uses just a few whole-food ingredients—medjool dates and macadamia nuts provide natural sweetness and a creamy texture, while raw cacao gives a deep chocolate flavor. A touch of coconut oil and coconut flour help bind the dough and give it the familiar bite of a classic cookie.
These cookies are easy to make and require only a food processor, a baking tray and a little patience while they cool. The coconut cream filling is whipped from chilled coconut cream with a splash of maple syrup and vanilla for a smooth, mildly sweet center that pairs perfectly with the chewy, chocolatey cookie.
Whether you love the original Oreos or prefer homemade treats, these are a wonderful option for anyone seeking a cleaner, plant-based alternative. They hold up well as sandwich cookies and make a lovely snack with tea, coffee or a glass of almond milk.
If the weather’s nice where you are, take a walk and enjoy the outdoors; if it’s cooler, relax with a slow-cooked meal and a warm drink. Either way, treat yourself to a cookie or two.
HOMEMADE OREO COOKIES RECIPE
Gluten free, dairy free and vegan friendly
Adapted from WholeFood Simply. Original cookie recipe credited to the author.
Makes about 24 cookies
Ingredients
- 2 cups raw macadamia nuts
- 2 cups pitted Medjool dates (about 16)
- 3 tablespoons raw cacao powder (increase to 4 if you prefer more chocolate)
- 1–2 tablespoons coconut oil
- 2 tablespoons coconut flour
For the coconut “cream” filling
- 1 can (270 ml) coconut cream, chilled overnight
- 1 tablespoon maple syrup
- 1 teaspoon quality vanilla extract or vanilla paste
Method
- Preheat the oven to 180°C (350°F). Line a baking tray with parchment paper.
- Place the macadamia nuts, dates, cacao powder, coconut oil and coconut flour in a food processor. Blend for 1–2 minutes until the mixture comes together into a sticky, chocolatey dough. It should hold when pressed into a ball.
- Pinch off pieces roughly the size of a golf ball, roll into balls, and arrange them on the prepared tray. Flatten each slightly with your fingers to form cookie shapes.
- Bake for 10–12 minutes, turning the tray halfway through to ensure even baking. Remove from the oven and let cookies rest on the tray for about 5 minutes before transferring to a wire rack to cool completely.
- For the filling, scoop the solidified cream from the chilled can of coconut cream, leaving any liquid behind. Whip the solid cream with maple syrup and vanilla using a hand mixer for 1–2 minutes until light and fluffy. Spread or pipe a dollop of cream onto the underside of one cookie and sandwich with another.
These cookies are best enjoyed the same day for maximum freshness, but you can store them in an airtight container in the refrigerator for several days. Allow chilled cookies to come to room temperature briefly before serving for the best texture.
