Get your dairy-free milk at the ready, these cookies are in need of some serious dunking.
Homemade ‘Oreo’ cookies, with a creamy chocolate filling sandwiched between two chocolate biscuit cookies. Sinfully good!
I never go out of my way to buy a packet of Oreo cookies, unless they’re for adding into a bake, but if you put a pack in front of me, I would probably devour the whole pack- no lie.
I love the combination of two cookies with a delicious filling. I wanted to make my own gourmet versions with a twist.
Crisp yet crumbly chocolate cookies with a very simple chocolate buttercream filling. These cookies are seriously good!
Ingredients you’ll need to make these chocolate ‘Oreos’:
- Dairy-free butter
- Aquafaba (chickpea brine)
- Plain flour
- Cocoa powder
- Icing sugar
Oreos are one of my all-time favourite cookies. I love having cookies with a delicious creamy filling. They really are the definition of twist, lick, dunk!
These cookies are a must make if you like all things chocolate. You can never, EVER go wrong with a chocolate cookie can you?
I’ve made these the ultimate chocolate cookies by using a rich, 100% cocoa powder. The one I use is Calletbaut. It’s one of the best cocoa powders I’ve ever tried and would highly recommend for this recipe to get these cookies as chocolaty as possible.
Why you need to make these cookies:
- They’re perfect for dunking
- They go beautifully with a hot coffee / warm drink
- They’re extremely rich and decedent
- Free from any animal ingredients
- Palm oil-free
Looking for more vegan Oreo recipes? Look no further:
- Oreo cupcakes
- No-bake Oreo truffles
- Oreo sheet cake
- Oreo panda doughnut holes
- Oreo cookie butter bars
- Oreo fault line cake
Preparation: 25 minutes
Baking time: 10-15 minutes
Serves: Approximately 12-15
Ingredients for the cookies
-100g of dairy-free butter
-40g of caster sugar
-20ml of aquafaba (chickpea brine)
-150g of plain flour
-30g of cocoa powder
Ingredients for the filling
-70g of dairy-free butter
-80g of icing sugar
-30g of cocoa powder
1. Preheat oven to 180 degrees c and line 2 baking trays with greaseproof paper.
2. In a large bowl, cream the dairy-free butter and sugar together until light in colour. You can use a stand mixer with a paddle attachment, hand whisk or wooden spoon.
3. Add in the aquafaba. Mix together until fully combined.
4. Sift in the flour, cocoa powder and slowly fold together until a sticky dough.
5. Transfer the dough into some greaseproof paper and place into the freezer for 5-10 minutes until firm.
6. Roll the firm dough in-between 2 sheets of greaseproof paper. You want the dough to be 1/4 inch thick.
7. Using a 2 inch round cookie cutter, cut out the cookies and place onto the lined baking tray. Repeat for all of the cookies.
You can re-roll the dough multiple times. As this dough is butter-based, it might become sticky. If so, place back into the freezer to set then re-roll.
8. Place the baking trays into the oven and bake for 10-15 minutes, or until the cookies are crisp on the edges.
9. Remove the trays from the oven and allow the cookies to cool slightly on the trays, then once cool transfer them to a cooking rack to cool fully before filling.
1. Place the dairy-free butter into a medium sized bowl and whip until creamy. You can use a
hand whisk or stand mixer with a balloon whisk attachment.
2. Add in the icing sugar and cocoa powder. Whisk until thick and creamy.
3. Transfer the buttercream into a piping bag fitted with a round tip nozzle.
4. Turn the cookies upside down so their flat side is facing upwards.
5. Pipe a bulb of the chocolate frosting over half of the cookies, then sandwich a frosted cookie and plain together.
Repeat until all the cookies are sandwiched.
6. Place the cookies into the fridge to allow the buttercream to set.
Best stored in the fridge in a sealed container, and enjoyed within 3 days of making.
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