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Homemade Oreos (Gluten-Free)

  • Author: Simple Vegan Blog
  • Prep: 20 mins
  • Cook: 12 mins
  • Total: 32 mins
  • 20 1x
  • Dessert
  • Vegan, Gluten-free

Servings 20 1x

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These homemade Oreos with coconut whipped cream are healthier and also gluten-free!

Ingredients

  • 3/4 cup rice flour (200 grams)
  • 1/4 cup cocoa powder (20 grams)
  • 1/4 cup brown sugar (50 grams)
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 teaspoons vanilla extract (optional)
  • 1/4 cup extra virgin olive oil (50 grams)
  • 3 tablespoons soy milk
  • 3 tablespoons agave nectar
  • 3,5 oz coconut cream (100 grams)

Instructions

  1. Combine dry ingredients (rice flour, cocoa powder, brown sugar, salt and baking soda) and stir.
  2. In a different bowl, combine all liquid ingredients (1 teaspoon vanilla extract, olive oil, milk and agave) and stir very well.
  3. Mix wet into dry to form the dough. Refrigerate for at least 30 minutes.
  4. Preheat oven to 340º F or 170º C.
  5. Knead the dough with a rolling pin and cut flat circles using a circle cutter or a glass.
  6. Bake on a cookie tray with baking paper for about 12 minutes. Wait at least 10 minutes before removing from the tray.
  7. To make the filling, take the upper layer of the coconut cream out of the can (refrigerated overnight), place it in a cold bowl, add 1 teaspoon of vanilla extract and whip it.
  8. Spread 1 teaspoon cream filling between two cooled cookies. Repeat with the rest.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 95
  • Sugar: 8.7 g
  • Sodium: 65 mg
  • Fat: 4.1 g
  • Saturated Fat: 1.6 g
  • Carbohydrates: 14.4 g
  • Fiber: 0.7 g
  • Protein: 0.7 g