My healthier version of a sandwich cookie, these Gluten Free Oreo Cookies with Coconut Sugar Cream are easy to make, delicious, and vegan!
I have so many ideas for desserts sometimes I don’t have the time for all of them! I found a great recipe that uses chocolate wafer cookies as the crust, but instead of buying some gluten free Oreo cookies, I decided that I should just make some of my own!
Allergy friendly Oreos have been on my list for quite a while now, but a comment from a Facebook pal reminded me that I need to whip up some of these. The filling isn’t a pristine white like real Oreo cookies because of the brown coconut sugar, but they are just as yummy!
This recipe makes a small batch of cookies. The cookies themselves are not too sweet, so you can add more coconut sugar or more Stevia to the cookies, but the filling is quite sweet so the flavors balance quite well as is.
I tweaked one of my older recipes for slice-and-bake sugar cookies for this recipe and used coconut sugar instead of honey.
Coconut sugar has a very unique taste, so if you are one of those who doesn’t like coconut sugar, you can use raw cane sugar or another granulated sweetener for this recipe instead.
Gluten Free Chocolate Oreo Cookies with Coconut Sugar Cream
- ½ cup brown rice flour
- 3 Tablespoons cocoa powder
- 2 Tablespoons flax meal
- 2 Tablespoons blonde coconut sugar
- ¼ teaspoon salt
- 2 Tablespoons solid coconut oil
- 1 teaspoon vanilla
- Liquid Stevia to taste (@ 1/2 teaspoon)
- 1 to 3 Tablespoons rice milk optional
Coconut Sugar Cream:
- ¼ cup blonde coconut sugar
- 1 Tablespoon solid palm oil
- 1 teaspoon vanilla
- In a medium bowl, whisk together the flour, cocoa powder, flax meal, coconut sugar, and salt. Mix well.
- Add 2 Tablespoons solid coconut oil, the vanilla, and the Stevia to the dry mixture and mix together until mixed well and a dough forms. If the dough seems dry, you can add milk 1 Tablespoon at a time. You can knead the dough at this point if needed.
- Shape the dough into a round log 1 inch in diameter. Wrap the dough with parchment paper or plastic wrap and refrigerate until firm, about 30 minutes to 1 hour.
- Preheat oven to 350 degrees.
- Once the dough has chilled and is firm, slice the dough into 1/8-inch thick slices and place on a cookie sheet.
- Bake for 10-15 minutes or until well set. If you want a crispier cookie, bake another 5 minutes or so.
- Cool completely on a wire rack.
- Meanwhile, put 1/4 cup coconut sugar in a small blender or food processor. Pulse process the sugar until it is powdered fine, about 30 seconds.
- Mix the powdered coconut sugar, the solid coconut oil, and the vanilla together until well mixed.
- When the cookies are cooled completely, spread the filling between two cookies and enjoy!
Sarah Jane Parker is the founder, recipe creator, and photographer behind The Fit Cookie. She’s a food allergy mom and healthy living blogger based in Wyoming. Sarah is also an ACSM Certified Personal Trainer, ACE Certified Health Coach, Revolution Running certified running coach, and an ACE Certified Fitness Nutrition Specialist
7 thoughts on “Gluten Free Oreo Cookies with Coconut Sugar Cream”
Hi this recipe looks yummy! How long can it be stored for?
Thanks Ziggy! Probably just 2-3 days if they are filled, 3-4 days if not filled. I would fill these right before you plan on eating them
that recipe looks so delish!! not only healthy, but the cookies look adoable too!! ive never worked w coconut sugar before but now i really want to check it out!! have a happy wkend! spa <3
Thanks Jenna! If you try coconut sugar, let me know how you like it : )