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cookies and cream pop tarts

Vegan Oreo Pop Tarts

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5 from 2 reviews


Easy Vegan Oreo Pop Tarts have a buttery chocolate pastry and are filled with a delicious cream cheese Oreo mix and topped with vanilla glaze. No-egg, no dairy, easy to make! 


Units Scale

Ingredients for the Oreo cream filling

  • 120g of dairy-free cream cheese
  • 30g of icing sugar
  • 2 heaped tablespoons of cornstarch / cornflour
  • 8 Oreo cookies (finely ground)

Ingredients for the pastry

  • 240g of all purpose / plain flour
  • 2 heaped tablespoons of cocoa powder
  • 2 tablespoons of caster sugar
  • 220g of dairy-free block butter (cold and cut into small cubes)
  • Ice-water (see method, step 2)

Ingredients for the vanilla glaze

  • 200g of icing sugar
  • 1/4 teaspoon of vanilla extract
  • Dairy-free milk (see step 1 for instruction)
  • Oreo cookie crumbles (sprinkling)


Ingredients for the Oreo cream filling

  1. Make the Oreo cream filling by mixing together the cream cheese, icing sugar, cornstarch / cornflour and finely ground Oreo cookies. Mash with a fork until smooth. Transfer into a piping bag, snip off the tip and place in the fridge. 

Ingredients for the pastry

  1. In a medium sized mixing bowl, sift together the flour, cocoa powder and sugar. Add in the cold / cubed butter and mix until it resembles sand. You can mix by hand or in a food processor.
  2. Add some water into a bowl along with some ice-cubes. Add 1/2 tablespoon of ice water at a time until the dough comes together. It may require 1-2 tablespoons of ice-water. You want the dough to be smooth and slightly sticky, but not too dry or wet.
  3. Wrap the dough in some grease proof paper and place into the fridge for 30 minutes. This will help to prevent sticking when you roll it out.
  4. Preheat oven to 170°C fan and line 2 baking trays with grease proof paper.
  5. Lay a sheet of grease proof paper on your worktop and dust with some flour. 
  6. Roll out the chocolate dough in-between 2 sheets of floured grease proof paper until it’s a large rectangle. You’ll want the dough relatively thin. Roll the dough until it’s about 1/8 inch thick. Cut out 3×5 inch rectangles and place them on the lined trays. You can keep re-rolling the excess dough to use it all up.
  7. Pipe some of the cream filling into the middle of half of the pastry rectangles. Brush the sides the of rectangles with some dairy-free milk and sandwich another pastry rectangle on top, making the pop tart.
  8. Crimp the edges of the pop tarts together using a fork. Prevent sticking by dipping the fork in some flour before use.
  9. Brush the tops of the pop tarts with some dairy-free milk and very gently prick the with a fork. Bake in the middle of the oven for 20-25 minutes. See notes for details on how to tell when chocolate pastry has baked.
  10. Once baked, remove from the oven and allow to cool either on the trays or on a wire rack before glazing.

Method (vanilla glaze)

  1. In a small bowl, add in the icing sugar and vanilla. Add a teaspoon of dairy-free milk in at a time, until it’s a runny but thick consistency. It should resemble a thin toothpaste.
  2. Drizzle the icing over the middle of each pop tart. While the icing is wet, crumble over some Oreo crumbs. This will help them stick, be fast as the icing will dry. Allow the icing to set either at room temperature or in the fridge then serve. 
  3. Break open and enjoy! 


To store: You can store these pop tarts in an air tight / sealed container at room temperature for up to 3-4 days. I don’t recommend toasting them as the icing will melt. You can either eat them at room temperature or even very lightly heat them in a microwave for approximately 10 seconds at a time, then ice before serving.

How to tell when chocolate pastry has baked? Unlike plain pastry turning golden when baked, chocolate pastry is a little different. You can tell it’s baked when the edges look slightly dry and the middle is slightly shiny. 

  • Prep Time: 40 minutes
  • Cook Time: 20-25 minutes
  • Category: Pastry
  • Method: Baking
  • Cuisine: American