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'So Healthy You Won't Believe It' Vegan Oreo Cookies
Prep Time
40 mins
Cook Time
10 mins
Total Time
50 mins
 

A vegan, plant-based, dairy-free, egg-free, nut-free, low refined sugar and possibly gluten-free version (if certified gluten-free oat flour is used) that your whole family will love for Valentine’s Day, as a post-meal treat, snack or pack-able item in school and work lunch boxes!

Course: Dessert, Snack
Cuisine: American, Vegan
Servings: 13 Sandwich Cookies (1.5 inches in diameter)
Calories: 114 kcal
Author: @dietitian_mom
Ingredients
To Make The Cookie Rounds:
  • 1/3 cup pitted dates [50 grams] (Alternatively, use ½ cup or 76 grams dry weight of raisins)
  • 2 tablespoons vegan margarine (I used Beccol vegan margarine)
  • 1 ½ teaspoons vanilla extract
  • 2 tablespoons coconut oil
  • 2 tablespoons maple syrup (or honey or agave nectar)
  • 3/4 cup all purpose flour, sifted [105 grams] (or use oat flour or a gluten-free specialty flour mix)
  • 6 tablespoons Dutch or regular cocoa powder [28 grams]
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1-2 tablespoons fortified original flavored plant-based milk (only if needed)
To Make The Cream Filling:
  • 1 cup chopped Firm or Medium Firm refrigerated tofu [135 g]
  • ½ cup original fortified soy milk [120 mL] (or other fortified plant-based milk)
  • 1 tablespoon corn starch (also known as corn flour)
  • 2 tablespoons maple syrup (or honey or agave nectar)
Instructions
  1. Soak the 1/3 cup of pitted dates in a cup of ‘just boiled’ hot water for 10 minutes. (Alternatively, soak ½ cup of raisins in hot water for 5 - 10 minutes until plump, then drain the water).

  2. While the dates (or raisins) are soaking, combine the dry ingredients (sifted flour, cocoa powder, salt and baking soda) into a large bowl and mix together. Then set the bowl aside.
  3. After 10 minutes, remove the soaked pitted dates and place them in a food processor (if using raisins, place the plump soaked raisins in the food processor). Add the vegan margarine, vanilla extract, coconut oil and maple syrup. Do not add the plant-based milk yet. Pulse a few times, stopping to scrap down the sides of the food processor bowl, until a smooth puree is obtained.
  4. Place the food processor contents into the bowl containing the dry mixture and stir until well combined and a dough is formed. Add 1-2 tablespoons of the fortified plant-based milk if the combined mixture is too dry to form into a dough.
  5. Refrigerate this dough for 30 minutes. During this time, make the soy cream filling if you haven’t already done so (read here for instructions) and keep it in the refrigerator until it is ready to be used (ingredients for the soy cream filling are listed above).
  6. About 10 minutes before the end of the refrigeration time for the dough, preheat the oven to 300 F or 150 C, and line a baking tray with parchment or wax paper.
  7. After the 30 minutes is up, remove the dough from the fridge and place it into a plastic bag (I used a gallon sized plastic zip bag). Then using your hands, squish the dough into a big compact ball, before lengthening it into a very compact long log-like roll (about 1.5 inches in diameter).

  8. Place this log-like roll onto a cutting board and carefully slice it into thin cookie rounds using a thin serrated knife. Place each round onto the parchment paper lined cookie tray and gently press each piece down a bit with your fingers or the back of a spoon.

  9. Bake the cookie rounds in the oven for 10 minutes. Then remove the baking tray from the oven and let the cookies cool on the baking tray for 10 minutes before removing them from the tray. The cookies will harden nicely as they cool down.
  10. Before serving, spread a teaspoon of the soy cream filling on half the baked cookie rounds, and then top with the remaining baked rounds to form cookie sandwiches. Store leftover soy cream filling and cookie rounds in the refrigerator.

Recipe Notes

Only add the fortified plant-based milk if the batter is too dry to form into a cookie dough. Our family thought the cookies were sweet enough, but if you would like a little bit more sweetness, then add another tablespoon of maple syrup (or honey or agave nectar) into the food processor bowl when pulsing. If you don’t have coconut oil, you can substitute with vegetable oil instead.

 

Since the soy cream filling can be made in advance, you can make the cream filling the day before. Then on the day itself, you can simply bake the cookie rounds before smearing on the filling to assemble into sandwich cookies. Since this recipe makes only 13 sandwich cookies, you might want to double the recipe at the onset to make more if it is for a party function. Once formed together, store the sandwich cookies in the fridge to prevent food safety issues given the creamy soy frosting. The baked cookie rounds could also be made up to a day or two in advance and stored in an airtight container at room temperature. So if you prefer, you could make both beforehand and just assemble on the day of serving!

Nutrition Facts
'So Healthy You Won't Believe It' Vegan Oreo Cookies
Amount Per Serving
Calories 114 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 2g 10%
Sodium 86mg 4%
Potassium 94mg 3%
Total Carbohydrates 15g 5%
Dietary Fiber 1g 4%
Sugars 6g
Protein 3g 6%
Vitamin A 2.4%
Vitamin C 0.9%
Calcium 5%
Iron 5.4%
* Percent Daily Values are based on a 2000 calorie diet.