Gluten-Free, Dairy-Free Oreo Recipe (2024)

With this recipe, you can enjoy gluten-free homemade Oreos that are dairy-free, too! Perfect for a simple dessert that satisfies the craving like the real deal!

This homemade Oreo recipe proves that eating gluten-free desserts can be simple to make and crazy good to eat.

Can You Make Dairy-Free, Gluten-Free Oreos?

Absolutely! Not only can you make them, but you can enjoy separating the cookie and licking the filling too! Gone are the days when having to eat gluten-free meant skipping out on all the “fun” foods.

This recipe doesn’t only meet dairy-free and gluten-free dietary needs, but it also tastes amazing.

Is Regular or Dark Cocoa Better?

If you want the cookies to turn out dark and have that deep chocolate flavor, dark cocoa powder is a better option. Performance-wise, both traditional cocoa powder and dark will work.

As a bonus, dark cocoa powder also has more antioxidants, and slightly more calcium, so it’s a win-win, and now you can say that chocolate/cocoa IS healthy for you!

How to Make Gluten & Dairy-Free Oreos

Are you ready to see the simple process? Have your ingredients handy and follow the step-by-step directions listed below:

1. Start the Cookie Dough
   In a large bowl, cream together the softened butter with the white sugar and salt until light and fluffy. Add the egg and beat until fully incorporated.
   In another bowl, sieve the flour, cocoa powder, and baking soda. Mix to combine well.
2. Mix the ingredients
   Add the dry ingredients to the wet ingredients, and mix with a spatula together until combined.
3. Form dough balls
   Place a large piece of plastic wrap on the counter and transfer the dough on top. With your hands, form a dough ball or square. Wrap it with plastic wrap and refrigerate to chill for 1 hour.
4. Preheat the oven
   Preheat the oven to 325˚F (160˚C) and line a baking sheet with parchment paper.
5. Divide the dough
   Remove the dough from the fridge, and with a knife, divide the dough ball into 2 pieces. Return the other half, wrapped, to the fridge to keep chilled while you roll and cut out the first batch of cookies.
6. Roll the dough
   Place half of the dough between two sheets of parchment paper and roll it to ¼-inch (½-cm) thickness.
7. Use a cookie cutter
   Using a small round cookie cutter (of 1 ½ to 2 inches in diameter), cut out as many cookies as you can and place them directly on the parchment-lined baking sheet.
8. Repeat
   Pack together and re-roll out any scraps to cut additional cookies. Repeat this process with the other half of the remaining dough from the fridge.
9. Bake
   Bake in a preheated oven for 15 minutes. Remove from the oven and transfer cookies to a cooling rack to cool completely.
   Make the filling & assemble cookies:
10. Make the filling
    Combine plant-based vegan butter, powdered sugar, and vanilla in a medium mixing bowl. Beat together until light and fluffy.
11. Assemble to cookies
    Assemble the cookies by spreading a generous scoop of the icing onto one of the fully cooled cookies and sandwiching it with another. Give it a light squeeze and scrape any excess off to clear and even out the sides

Pro Tip

You can make the cookies or filling or both in advance and bake or assemble them later. Make sure to store the filling in the refrigerator if made in advance, and let it come to room temperature before filling the cookies for easier spreading.

Storing Gluten-Free Oreos

These simple Oreo cookies need to be stored in an airtight container and kept in the fridge for up to a week or in a zip bag at room temperature for up to 3 days.

More Gluten-Free, Dairy-Free Desserts

• Chocolate Banana Ice Cream
• No Bake Blondies

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