Vegan Monster Oreos
Spooky (yet endearing) vegan chocolate sandwich cookies that are perfect for dunking in a glass of milk and sharing with other trick or treaters.
Servings: 12 oreos
Ingredients
Oreo Cookie Dough
- 125 g (1 cup) flour ,sifted
- 48 g (½ cup) coca powder, preferably black or dutch ,sifted
- 62 g (5 tbsp) coconut/brown sugar
- ¾ tsp baking powder
- Pinch of salt
- 48 mL (4 tbsp) vegan butter/coconut butter ,melted
- 28 mL (2 tbsp) maple syrup/agave
- 1 tbsp ground flaxseed
- 3 tbsp water
Cream Filling
- 112.5 g (½ cup) unsalted vegan butter/coconut butter ,softened
- 240 g (2 cups) powdered sugar ,sifted
- 1 tsp vanilla extract ,½ vanilla bean pod
- natural food coloring (I used matcha and ube) ,can sub with gel food color
- edible eyeball/halloween sprinkles ,optional
Instructions
Oreo Cookie
- Preheat your oven to 350°F (180°C). Line a baking tray with silpat or parchment paper. In a small bowl, mix the flaxseed and 3 tablespoons of water and set aside for 2-3 minutes to thicken. This will be your flax egg/binder.
- Meanwhile, combine the flour, cocoa powder, sugar, baking powder and salt in a large bowl. Add in the rest of the ingredients ending with the flax egg. Once the dough starts to get too thick to mix with a spoon switch to mixing with your hands until it comes together in a ball. If the dough looks too dry, you can add 1 tablespoon of melted butter and gently smoosh to incorporate it into the dough.
- Transfer the cookie dough to a clean surface, shape roughly into a rectangle and cover with cling wrap. Chill in the fridge for at least 15 minutes or up to overnight.
- When ready to roll, grab 2 separate parchment paper sheets large enough to span your ideal work surface. Lay one sheet down and place the dough on top. Cover the dough with the other sheet and start rolling it out until it is ⅙ inch thick, peeling off the parchment paper every now and then to check on the evenness. Then, use your favorite cookie cutter to cut out shapes.
- Transfer the cookies to the prepared pan and bake for 8-10 minutes or until the cookie appears matte and the smell of chocolate wafts through the room. Set aside until fully cooled.
Cream Filling
- In the bowl of your stand mixer fitted with the paddle attachment, beat the softened butter until light and fluffy, about 5 minutes. Slowly add in the powdered sugar on low speed and combine. Add in the vanilla and salt. Scraping down the sides of the bowl so that everything is mixed and creamy.
- Divide your buttercream into two separate bowls and add in your preferred coloring per bowl. I used matcha for the green filling and ube extract for the purple filling.
Assemble Time
- Spoon/pipe about 2 tsp of frosting per cookie and sandwich with another cookie. Repeat process until all your cookies have been oreo-d. Press in your favorite halloween sprinkles. Dip in milk and enjoy!
Notes
*Oreos can be kept at room temperature for 2-3 days or placed in the fridge for 1-2 weeks. Alternatively, they can be frozen for up to 2 months while the cream filling may be made ahead of time (up to 2 days in advance).
*Use black cocoa or dutch cocoa powder for a more true to oreo experience
Recipe inspired by Addicted To Dates