A favorite cookie all year round—especially at Christmas—these thick, soft sandwich cookies filled with a vegan cream cheese frosting make wonderful neighbor treats and goodie-plate additions. Rich chocolate, pillowy centers, and a generous vegan filling make them crowd-pleasers. They are allergy-friendly: gluten-free, dairy-free, egg-free, peanut- and tree-nut-free, and vegan (with a soy-free frosting option).
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Growing up, my mom usually made a single baked good to give to neighbors at the holidays. Later, I visited a friend who shared a large variety of goodies, and I loved how festive that felt. Since then I enjoy making a mix of treats, and these homemade vegan “Oreos” are a regular on our holiday rotation. They’re taller and softer than store-bought sandwich cookies, with just the right amount of chocolate and a generous dollop of vegan cream cheese frosting.
These cookies are perfect for family baking sessions. My kids love helping scoop dough and pressing cookies together after I frost them. Little tasks like scooping, pressing, and decorating make holiday baking feel cozy and shared—plus a festive playlist always helps set the mood.
One fun bonus: because these are thick, you can eat two cookie halves and jokingly call it a single treat. They also freeze and store well, so you can prep ahead for parties or giveaways.
My eldest will gobble the whole sandwich, while my youngest often licks the frosting from the edges first—just like she does with the Oreo-style cupcakes I make. No matter how you enjoy them, these cookies are made to please a crowd while being safe for many common allergies.
There are a couple of simple swaps in the recipe to accommodate preferences and allergies. The cookie dough can be made with neutral oil like canola, which keeps the dough workable and yields slightly crisper edges, or with a vegan butter alternative (Earth Balance) for a more traditional texture—if using butter-style spread, lightly grease your hands and scooper, since the dough will be stickier. For the filling, a soy-free dairy-free vanilla frosting can be used in place of vegan cream cheese if soy is an issue.
As you assemble goodie plates, enjoy the process of sharing and gifting. May your holiday baking be merry, bright, and inclusive!
Follow along on Instagram for short tutorials and tips; I often share quick videos showing how to flatten the cookies evenly for easier stacking and frosting.
Vegan Homemade Oreos (Gluten-Free)
18 sandwich cookies
30 minutes
7 minutes
37 minutes
Thick, soft chocolate cookies sandwich a creamy vegan filling to create a nostalgic treat with a homemade touch. These allergy-friendly sandwiches are easy to make and adaptable for soy-free diets by switching the frosting.
Ingredients
- COOKIE:
- 2 1/2 cups gluten-free flour mix
- 1 1/3 cup granulated sugar
- 1 cup unsweetened cocoa powder
- 1 teaspoon xanthan gum
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- 1/2 teaspoon salt
- 2/3 cup canola oil (or vegan butter alternative — see notes)
- 2/3 cup vanilla rice milk (or other plant milk)
- VEGAN CREAM CHEESE FROSTING:
- (Substitute a soy-free vanilla buttercream if needed)
- 1/2 cup vegan cream cheese, softened (such as Tofutti or Daiya)
- 1/3 cup vegan butter, softened (such as Earth Balance)
- 2 1/2 to 3 cups powdered sugar, to taste
- 1 teaspoon vanilla
Instructions
- Notes on fats: Canola oil keeps the dough easy to handle and gives slightly crisper edges. If you prefer a buttery flavor and texture, use a vegan butter alternative; the dough will be stickier and may require greasing your hands and scooper.
- Preheat the oven to 325°F (163°C). If using a buttery spread in the dough, lightly grease the baking sheet.
- In a stand mixer or large bowl, whisk together the gluten-free flour mix, cocoa powder, xanthan gum, baking soda, cream of tartar, sugar, and salt. Make sure cocoa lumps are broken up so the batter is smooth and even.
- Add the wet ingredients—canola oil (or vegan butter) and vanilla rice milk—and mix until just combined. Scrape down the sides of the bowl to incorporate everything evenly.
- Scoop uniform portions of dough onto the prepared baking sheet using a cookie scooper or spoon. Uniform sizing makes it easier to sandwich cookies together later.
- Bake in the center of the oven for 7–9 minutes. Do not overbake; the cookies should feel slightly soft when you remove them. They will firm up as they cool. If you begin to smell burning, check them immediately.
- If the tops are domed, gently press each warm cookie with the bottom of a large cup to flatten slightly—this helps with stacking and frosting.
- While the cookies cool, prepare the frosting. In a stand mixer fitted with a paddle or using a hand mixer, beat the vegan butter and vegan cream cheese until smooth. Add the vanilla.
- Gradually add powdered sugar until the frosting reaches your desired consistency—thicker for piping, slightly softer for spreading. Taste and adjust sweetness as needed.
- Once the cookies are fully cooled, spread a generous layer of frosting on one cookie and sandwich with another. For neater edges, pipe the frosting and then press together gently.
- Store assembled or unassembled cookies in an airtight container at room temperature for a few days, or freeze for longer storage. If freezing assembled cookies, separate layers with parchment to prevent sticking.
Cookie dough is adapted from a double-chocolate cookie base; the frosting is a lightly adapted vegan cream cheese version. These changes create a sandwich cookie with height, softness, and a rich chocolate flavor that pairs beautifully with a tangy-sweet filling.
Pin this recipe to save it for later and check my Pinterest boards for more allergy-friendly ideas.
