A favorite cookie year-round and especially at Christmas, these thick, soft sandwich cookies filled with a vegan cream cheese frosting make lovely neighbor gifts and goodie-plate treats. Rich chocolatey cookie layers, a generous filling, and a tender texture make these crowd-pleasers. They are also free from gluten, dairy, eggs, peanuts and tree nuts, and can be made vegan with a soy-free frosting alternative.
This post contains affiliate links.
Growing up, my family didn’t make large holiday goodie plates, but after visiting a friend’s house in high school and seeing an impressive array of homemade treats, I was hooked. Since then I’ve loved assembling a variety of sweets for neighbors and friends. Homemade Oreos are a holiday staple at our house—soft, tall, and far superior to the thin, store-bought kind. They’re thicker, easier to bite, and you can pile on as much filling as you like.
Baking these with family makes them extra special. My kids enjoy scooping and releasing the dough with our favorite cookie scooper, then sandwiching the cookies once they’re frosted. Getting everyone involved and playing festive music turns baking into a fun holiday tradition. And because these cookies are sandwich-style, eating two feels a little like only having one!
These cookies have been a big hit with my children—one finishes a cookie whole while another loves to lick the frosting from the edges, just like with my Oreo cupcake recipe. However you enjoy them, they’re sure to please.
Note the two options for fat in the cookie dough: canola oil or a vegan stick butter like Earth Balance. Canola oil produces slightly crisper edges and a more manageable dough, while Earth Balance yields a stickier dough that benefits from greased hands and scooper. If you need a soy-free frosting option, substitute a dairy-free vanilla frosting instead of the vegan cream cheese frosting listed below.
I hope assembling your goodie plates is joyful and that sharing these cookies adds a safe, inclusive touch to your holidays. Happy baking!
P.S. I sometimes share quick tutorials and tips on Instagram, like how to gently press the cookies flat for easier stacking. Follow along if you want baking updates and behind-the-scenes stories.
Vegan Homemade Oreos (Gluten-Free)
18 sandwich cookies
30 minutes
7 minutes
37 minutes
A thick, soft chocolate sandwich cookie filled with vegan cream cheese frosting. These are crowd-pleasing, allergy-friendly treats that work well for holiday plates and neighbor gifts.
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 Earth Balance—see notes)
- 2/3 cup vanilla rice milk (or preferred plant milk)
- VEGAN CREAM CHEESE FROSTING:
- (If you cannot use soy, substitute a dairy-free vanilla frosting)
- 1/2 cup vegan cream cheese, softened (e.g., Tofutti or Daiya)
- 1/3 cup vegan butter, softened (e.g., Earth Balance)
- 2 1/2–3 cups powdered sugar
- 1 teaspoon vanilla
Instructions
- Note on fats: Canola oil produces a less sticky dough and slightly crisp edges, while Earth Balance yields a stickier dough that benefits from greased hands and a greased sheet. Both options work—choose based on preference and dietary needs.
- Preheat the oven to 325°F. If using Earth Balance, lightly grease the baking sheet.
- In a stand mixer, combine the gluten-free flour mix, cocoa powder, xanthan gum, baking soda, cream of tartar, sugar, and salt. Mix thoroughly and break up any lumps of cocoa.
- Add the wet ingredients: canola oil (or softened Earth Balance) and vanilla rice milk. Mix until combined, scraping the bowl as needed.
- Scoop uniform portions of dough onto the prepared baking sheet. A cookie scooper helps create evenly sized cookies for sandwiching.
- Bake in the center of the oven for 7–9 minutes. Do not overbake—these cookies dry quickly. They may feel slightly soft when removed; transfer carefully to a cooling rack. As they cool they will set to the right texture.
- If the cookies dome during baking, gently press them flat with the bottom of a large cup while they are still warm to create even surfaces for frosting and stacking.
- While the cookies cool, make the frosting: in a stand mixer fitted with the paddle attachment, beat the vegan butter and vegan cream cheese until smooth. Add vanilla, then slowly add powdered sugar until the frosting reaches your desired thickness.
- When cooled, spread a generous layer of frosting on one cookie and sandwich with another.
- Store any remaining cookies in an airtight container.
The cookie dough is adapted from my Double Choco Chip Cookies and the frosting is slightly adapted from a vegan cream cheese frosting technique. These recipes produce reliably tender, chocolate-forward sandwich cookies that are perfect for holiday gifting.
Pin this so you don’t lose it! Be sure to check out other allergy-friendly inspiration and boards.
