Healthy Homemade Oreo Cookies, No-Bake, Vegan, Gluten free
These healthy homemade Oreo Cookies are delicious and addicting. They are as delicious (or probably more since anything homemade is tastier) as the store bought versions but without those high fructose corn syrup and trans fat. And above all they are vegan and gluten free and require no cooking or baking.
Equipment
- I used the small jar of Vitamix Blender
Ingredients
Ingredients for the Cookie
- ½ cup Dry roasted Oats. You can use either rolled oats or the quick cooking oats.
- ½ cup Roasted Walnuts or Peanuts. You can use any other nut of your choice too like Almonds or Pecan.
- 3/4 cup Soft Dates. If your dates are not soft, soak them in hot water for sometime to soften them. If they are soft, it will be easy to grind them. You can increase the quantity of dates if you prefer more sweetness.
- 2 tbsp Any vegan Milk. I used Almond milk.
- 1 tbsp Unsweetened Black Cocoa Powder or Dutch Processed Dark Cocoa Powder.
Ingredients for the Cream filling
- ½ cup Cashew Nuts
- ½ cup Any Vegan milk
- 1 tsp Vanilla Extract
- 2 tsp Coconut oil
- 2 tsp Maple Syrup. You can use Honey for a Non Vegan option.
Additional ingredients for the Mint Cream
- 1 tsp Moringa Powder. You can use readymade moringa powder. Or, powder dry drumstick leaves and use. Or you can use green food color too.
- 2 drops Peppermint oil.
Instructions
Make the Cookies
- Add Oats to a blender jar.
- Also add Walnuts or peanut along with the Oats.
- Make a coarse powder.
- Take this out into a Bowl.
- Grind dates to a paste. Add some Vegan milk to help in grinding.
- Add this paste to the oats mixture.
- Add cocoa powder.
- Knead to make a soft dough.
- Add a few spoons of any vegan milk if your dough appears dry.
- Roll out the dough between two sheets of parchment paper. Roll out to a thickness of 1/4 inch. If you are using an adjustable rolling pin, you can put the 1/4 inch or 6 mm disk.
- using a cookie cutter or any bowl with sharp edges, cut out disks from the rolled out dough.
- Knead the remaining dough again and cut out more disks till all the dough is used up.
- Refrigerate the disks.
Make the Cashew Cream
- Soak cashew nuts in milk at least for 3-4 hours. You can also soak them overnight.
- Add cashew nuts to a blender jar.
- Add Vanilla extract.
- Add coconut Oil.
- Add Maple syrup or Honey.
- Grind everything to a fine paste.
- If your paste appears watery, you may refrigerate it for sometime so that it firms up.
Make the Mint cream
- Take some cashew cream in a bowl.
- Add Moringa powder which is the powder of drumstick leaves.
- Add Peppermint oil.
- Mix everything together. Refrigerate if needed.
Assembly
- Spread the Cashew cream filling between two cookies.
- For best results, refrigerate the cookies for a few hours so that the cashew cream solidifies and coconut oil will lend a bright white color once it solidifies..
Notes
Please use a heavy duty blender for your grinding.
There is no particular order in which the ingredients for the cookie should be ground.
You can also add oats, walnuts and dates to a food processor and blend till everything comes together.
I sometimes grind oats separately or use store-bought oat flour by roasting it.
Then I grind walnuts and dates together. In that case, you can use slightly firm dates as well.