Homemade Vegan Oreo Cookie Recipe


  • 1 cup vegan margarine, such as Earth Balance brand
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 teaspoon vanilla extract
  • 3/4 cup dark cocoa powder
  •  2 cups all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon orange zest (optional)
  • 1/2 cup very cold coconut spread (organic shortening will also work)
  • 1/2 cup vegan margarine
  • 3 1/2 cups confectioner's sugar


1 _ In a large mixing bowl (I find it easiest to use an electric mixer with this recipe--so utilize if you have one available) cream together the margarine and sugars and then mix in vanilla extract. In a separate medium sized bowl, whisk together the cocoa powder, all purpose flour, salt, baking powder and baking soda.

2 _ Gradually incorporate the dry ingredients with the creamed margarine until a clumpy dark dough is formed. Divide the dough, and pat into 2 disks. Chill the dough in your refrigerator for a couple of hours, or briefly in your freezer, about 10 minutes.

3 _ Preheat oven to 350 degrees Fahrenheit and line two cookie sheets with parchment paper.

4 _ Place each disk between two additional separate sheets of parchment paper and roll each disk until thin, about 1/8 inch thickness. Using a round 2 inch cookie cutter, cut out circles of dough and transfer onto prepared cookie sheets. Bake for 13 minutes and let cool completely before piping frosting in between the two the cookies.

5 _ To make the filling, simply mix together all frosting ingredients using an electric mixer with whisk attachment.

6 _ Whip until fluffy and then pipe a ring onto one cookie and smoosh down with another until an even layer of frosting is sitting in the middle.