Homemade Oreos
Ingredients:
- For the cookies:
- 150 g (1 1/4 cups) all-purpose flour
- 45 g (1/2 cup) unsweetened cocoa powder
- 4.7 g (1 tsp) baking soda
- 1.5 g (1/4 tsp) salt
- 170.2 g (3/4 cup) vegan butter
- 200 g (1 cup) granulated sugar
- 15 g (1) flax egg
- 4.3 g (1 tsp) vanilla extract
- For the cream filling:
- 113.5 g (1/2 cup) vegan butter
- 240 g (2 cups) powdered sugar
- 4.3 g (1 tsp) vanilla extract
- 1-2 tbsp plant milk, as needed
Equipments:
Features:
Soy-Free
Nut-Free
Nutrition:
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Make sure both batches of butter are properly softened at room temperature — this makes creaming the cookie dough and whipping the filling much smoother. Let the cookies cool completely before filling, or the filling will melt and slide out.
Instructions:
- Preheat & Prep: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Combine the Dry Ingredients: Whisk together the flour, cocoa powder, baking soda, and salt in a bowl.
- Cream the Butter & Sugar: In a large bowl, cream the vegan butter and sugar together until light and fluffy. Beat in the flax egg and vanilla.
- Combine the Dough: Gradually mix in the dry ingredients until a soft, slightly sticky dough forms.
- Roll & Flatten: Roll the dough into 1-inch balls and place them 2 inches apart on the baking sheets. Flatten each slightly with the bottom of a glass or your palm to about 1/4 inch thick.
- Bake: Bake for 9-10 minutes, until the cookies look set at the edges. Cool completely on the pan.
- Make the Filling: For the filling, beat the vegan butter until smooth, then gradually add the powdered sugar and vanilla, beating until fluffy. Add plant milk a teaspoon at a time until the filling is smooth and spreadable.
- Sandwich the Cookies: Pipe or spread about 1 tablespoon of filling onto the flat side of half the cookies, then sandwich with the remaining cookies.
Storage: Store filled cookies in an airtight container at room temperature for up to 5 days, or refrigerate for up to 10 days. Unfilled cookies freeze well for up to 2 months.
Tip: Flatten the dough balls evenly so the cookies bake uniformly — uneven thickness leads to some cookies over- or under-baking.
Swap: Add a few drops of peppermint extract to the filling for a mint version, or swap in dark cocoa powder for an even deeper chocolate flavor.
A high ratio of cocoa powder to flour gives these cookies their deep, almost bitter chocolate flavor that balances the sweet filling. Baking soda (rather than baking powder) helps the cookies stay flat and crisp rather than puffing up like a soft cookie.
Homemade Oreos
Ingredients:
- For the cookies:
- 150 g (1 1/4 cups) all-purpose flour
- 45 g (1/2 cup) unsweetened cocoa powder
- 4.7 g (1 tsp) baking soda
- 1.5 g (1/4 tsp) salt
- 170.2 g (3/4 cup) vegan butter
- 200 g (1 cup) granulated sugar
- 15 g (1) flax egg
- 4.3 g (1 tsp) vanilla extract
- For the cream filling:
- 113.5 g (1/2 cup) vegan butter
- 240 g (2 cups) powdered sugar
- 4.3 g (1 tsp) vanilla extract
- 1-2 tbsp plant milk, as needed
Equipments:
Features:
Why These Ingredients:
A high ratio of cocoa powder to flour gives these cookies their deep, almost bitter chocolate flavor that balances the sweet filling. Baking soda (rather than baking powder) helps the cookies stay flat and crisp rather than puffing up like a soft cookie.
Prep:
Make sure both batches of butter are properly softened at room temperature — this makes creaming the cookie dough and whipping the filling much smoother. Let the cookies cool completely before filling, or the filling will melt and slide out.
Instructions:
- Preheat & Prep: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Combine the Dry Ingredients: Whisk together the flour, cocoa powder, baking soda, and salt in a bowl.
- Cream the Butter & Sugar: In a large bowl, cream the vegan butter and sugar together until light and fluffy. Beat in the flax egg and vanilla.
- Combine the Dough: Gradually mix in the dry ingredients until a soft, slightly sticky dough forms.
- Roll & Flatten: Roll the dough into 1-inch balls and place them 2 inches apart on the baking sheets. Flatten each slightly with the bottom of a glass or your palm to about 1/4 inch thick.
- Bake: Bake for 9-10 minutes, until the cookies look set at the edges. Cool completely on the pan.
- Make the Filling: For the filling, beat the vegan butter until smooth, then gradually add the powdered sugar and vanilla, beating until fluffy. Add plant milk a teaspoon at a time until the filling is smooth and spreadable.
- Sandwich the Cookies: Pipe or spread about 1 tablespoon of filling onto the flat side of half the cookies, then sandwich with the remaining cookies.
