Delicious Vegan “Oreos”
These delicious gluten free “raweos” are a delicious, wholesome version of everyones favorite classic cookie! Made with real food ingredients such as coconut oil, dates, cacao, and almonds. YUM!
- Prep Time: 10 mins
- Total Time: 10 mins
- Category: Dessert
Ingredients
Scale
- For the cookie:
- 1 cup raw nuts of choice (I used almonds)
- 6–8 medjool dates (soften for ~10 minutes in warm water)
- dash cinnamon
- 2–3 TBSP coconut oil, melted
- 1 TBSP ground flax
- 1 TBSP honey or maple syrup
- 1/2 tsp vanilla extract
- dash of cinnamon
- dash of sea salt
- 3 heaping TBSP of cacao powder or unsweetened cocoa powder
- optional: small scoop of chocolate protein powder (add more coconut oil if needed for proper consistency)
- For the filling:
- 1 cup coconut butter, softened
- 2–3 TBSP organic powdered sugar (or powdered stevia)
- 1/2 tsp vanilla extract
Instructions
- In a food processor, add all ingredients for the cookies and blend on high until a dough-like consistency forms. If too dry, add a small amount of coconut oil until desired consistency is reached. If too oily, add more cacao powder and flax or chocolate protein powder.
- Add dough to a small bowl and let sit in fridge for about 10-15 minutes to harden a bit.
- Lay out parchment or wax paper, add cookie dough on top, then place second sheet over top. With a rolling pin, roll out dough until desired cookie thickness.
- Cut out cookies into small circle or desired shapes (I used heart cookie cutters! 🙂 )
- Next, make filling by warming up coconut butter until softened in the microwave.
- Mix in powdered sugar and vanilla extract and mix until blended.
- Top 1/2 of the cookies with ~1 TBSP filling and top with another cookie.
- Repeat until all cookies are used.
- Enjoy!