Today’s the day: Homemade Gluten Free Oreos are here. These sandwich cookies pair soft, chocolatey cookies with a rich, creamy vegan cashew frosting for a treat that’s both nostalgic and homemade.
Earlier posts introduced the two components: a silky Vegan Cashew Frosting and a tender Gluten Free Chocolate Cookie. Combined, they create a homemade Oreo that’s dairy free, refined-sugar optional, and gluten free—perfect for holiday baking or any time you crave a nostalgic cookie made from wholesome ingredients.
Oreos always bring back memories—mine are tied to college parties where Oreos were a must. The classic store-bought cookie inspired this homemade, slightly elevated version: soft, freshly baked cookies with a generous dollop of frosting. These are more grown-up in flavor but still deliver the familiar comfort of an Oreo.
Unlike the crunchy commercial Oreo, these homemade sandwiches use soft, pillowy chocolate cookies studded with chocolate chips. Between two cookies sits the Vegan Cashew Frosting—creamy, light, and melt-in-your-mouth. Because the frosting is dairy free, these cookies are friendly to dairy-sensitive guests while still being indulgent.
If you prefer a crisp, traditional Oreo texture, you can swap these soft cookies for a thin, crispy gluten-free chocolate cookie version. Either way, the contrast of chocolate cookie and creamy frosting is the real reason to make these at home.
The finished cookies are satisfying and versatile. You can make the Vegan Cashew Frosting ahead of time, and the cookies themselves are best when freshly baked, ideally the same day or the day before serving. For a lighter snack, spread frosting on a single cookie instead of sandwiching two together—still delicious and less filling.
Homemade Gluten Free Oreos
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Author: Emily Koch
Prep Time: 25 mins
Cook Time: 20 mins
Total Time: 45 mins
Yield: 6 Oreos 1x
Category: Dessert
Cuisine: Dairy Free, Gluten Free
Description
Soft chocolate cookies filled with a rich, melt-in-your-mouth vegan cashew frosting.
Ingredients
Scale
- 1 batch of vegan “buttercream” frosting
- 1 batch Gluten Free Chocolate Cookies*
Instructions
- Prepare one batch of the vegan buttercream frosting and let it come to room temperature so it’s easy to spread.
- Bake one batch of the Gluten Free Chocolate Cookies and allow them to cool completely, about 1–2 hours.
- Spread roughly 2 tablespoons of frosting on the bottom of one cookie, then sandwich with a second cookie. Serve immediately.
- To prepare ahead: assemble each Oreo and wrap individually in plastic wrap. Store at room temperature up to one day, though they’re best fresh.
Notes
*This recipe uses soft cookies. For a crunchy Oreo, substitute a thin, crispy gluten-free chocolate cookie.
For a lighter option, spread frosting on a single cookie instead of making a sandwich—this is often preferred because the sandwiches are quite filling.
The Vegan Cashew Frosting can be made up to 5 days ahead and stored in an airtight container in the fridge. For best texture and flavor, bake the cookies the same day or no more than one day before serving.