Homemade Oreos
Homemade Oreos
Ingredients
For the Cookies
- 1 cup vegan butter, 226g, softened
- 1 cup granulated sugar, 200g
- 1 large egg
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour, 210g
- 3/4 cup unsweetened cocoa powder, 75g
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For the Filling
- 1/2 cup vegan butter, 113g, softened
- 2 cups powdered sugar, 240g
- 1 teaspoon vanilla extract
- 1-2 tablespoons plant-based milk
Instructions
- 1
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 350
- 2
In a large bowl, cream together the softened vegan butter and granulated sugar until the mixture is light and fluffy.
⏱️ 3 min
- 3
Add the egg and vanilla extract to the creamed mixture and mix until well combined.
⏱️ 2 min
- 4
In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt.
⏱️ 2 min
- 5
Gradually add the dry ingredients to the wet ingredients, mixing until just combined and a dough forms. Be careful not to overmix.
⏱️ 3 min
- 6
Divide the cookie dough in half. Flatten each half into a disc, wrap tightly in plastic wrap, and chill in the refrigerator for at least 30 minutes.
⏱️ 5 min
- 7
Once chilled, unwrap one disc of dough and roll it out on a lightly floured surface to about 1/8 inch (approximately 3mm) thickness.
⏱️ 3 min
- 8
Using a 1 1/2 inch (approximately 3.8cm) round cookie cutter, cut out individual cookie shapes from the rolled dough. Place the cut-out cookies on the prepared baking sheet.
⏱️ 5 min
- 9
Bake in the preheated oven at 350°F (175°C) for 8-10 minutes. Repeat with the second disc of dough.
⏱️ 10 min•🌡️ 350
- 10
Remove from the oven and let the cookies cool completely on a wire rack before assembling.
⏱️ 10 min
- 11
While the cookies cool, prepare the filling. In a medium bowl, beat the softened vegan butter until it is creamy and smooth.
⏱️ 3 min
- 12
Gradually add the powdered sugar, mixing until it is fully incorporated and the mixture is smooth.
⏱️ 3 min
- 13
Stir in the vanilla extract and 1-2 tablespoons of plant-based milk. Beat the mixture until it becomes light and fluffy.
⏱️ 2 min
- 14
Transfer the prepared filling to a piping bag fitted with a round tip, or use a spoon for spreading.
⏱️ 2 min
- 15
Take one cooled chocolate cookie and pipe or spread a generous amount of the creamy filling onto its flat side.
⏱️ 5 min
- 16
Gently place another chocolate cookie on top of the filling, pressing lightly to create a sandwich. Repeat with the remaining cookies and filling.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Oreos
For the Cookies
- 1 cup vegan butter, 226g, softened
- 1 cup granulated sugar, 200g
- 1 large egg
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour, 210g
- 3/4 cup unsweetened cocoa powder, 75g
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For the Filling
- 1/2 cup vegan butter, 113g, softened
- 2 cups powdered sugar, 240g
- 1 teaspoon vanilla extract
- 1-2 tablespoons plant-based milk
Instructions
- 1
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 350 - 2
In a large bowl, cream together the softened vegan butter and granulated sugar until the mixture is light and fluffy.
⏱️ 3 min - 3
Add the egg and vanilla extract to the creamed mixture and mix until well combined.
⏱️ 2 min - 4
In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt.
⏱️ 2 min - 5
Gradually add the dry ingredients to the wet ingredients, mixing until just combined and a dough forms. Be careful not to overmix.
⏱️ 3 min - 6
Divide the cookie dough in half. Flatten each half into a disc, wrap tightly in plastic wrap, and chill in the refrigerator for at least 30 minutes.
⏱️ 5 min - 7
Once chilled, unwrap one disc of dough and roll it out on a lightly floured surface to about 1/8 inch (approximately 3mm) thickness.
⏱️ 3 min - 8
Using a 1 1/2 inch (approximately 3.8cm) round cookie cutter, cut out individual cookie shapes from the rolled dough. Place the cut-out cookies on the prepared baking sheet.
⏱️ 5 min - 9
Bake in the preheated oven at 350°F (175°C) for 8-10 minutes. Repeat with the second disc of dough.
⏱️ 10 min•🌡️ 350 - 10
Remove from the oven and let the cookies cool completely on a wire rack before assembling.
⏱️ 10 min - 11
While the cookies cool, prepare the filling. In a medium bowl, beat the softened vegan butter until it is creamy and smooth.
⏱️ 3 min - 12
Gradually add the powdered sugar, mixing until it is fully incorporated and the mixture is smooth.
⏱️ 3 min - 13
Stir in the vanilla extract and 1-2 tablespoons of plant-based milk. Beat the mixture until it becomes light and fluffy.
⏱️ 2 min - 14
Transfer the prepared filling to a piping bag fitted with a round tip, or use a spoon for spreading.
⏱️ 2 min - 15
Take one cooled chocolate cookie and pipe or spread a generous amount of the creamy filling onto its flat side.
⏱️ 5 min - 16
Gently place another chocolate cookie on top of the filling, pressing lightly to create a sandwich. Repeat with the remaining cookies and filling.
⏱️ 5 min