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Are Oreos Vegan? (Plus a Homemade Vegan Oreo Cookie Recipe)

The classic Oreo formula doesn't rely on dairy or eggs for structure, it uses cocoa powder for color and flavor and oil for moisture, so a homemade version translates to fully plant-based ingredients without changing the texture readers expect: a snappy, dark chocolate wafer and a sweet, fluffy filling.

Prep
30 min
Cook
11 min
Total
71 min
Servings
10

Ingredients

Servings10
  • 1 1/4 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 cup granulated sugar
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/3 cup vegetable oil
  • 3 tbsp unsweetened soy or oat milk
  • 1 tsp vanilla extract
  • 1/2 cup vegan butter, softened
  • 2 cups powdered sugar
  • 1/2 tsp vanilla extract, for filling

Nutrition per serving

Calories
338
Protein
3g
Carbs
55g
Fat
13g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1Whisk the flour, cocoa powder, granulated sugar, baking soda, and salt together in a large bowl until no streaks of cocoa remain.
  2. 2Add the vegetable oil, non-dairy milk, and vanilla extract. Mix with a spatula, then knead briefly with your hands until a stiff, uniform dough forms.
  3. 3Divide the dough in half, flatten each half into a disc, wrap tightly in plastic wrap, and chill for at least 30 minutes.
  4. 4Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
  5. 5Roll one dough disc between two sheets of parchment paper to about 1/8-inch thickness.
  6. 6Cut rounds with a 2-inch cutter and place them 1 inch apart on the prepared baking sheets. Re-roll scraps once.
  7. 7Bake for 9-11 minutes, until the cookies look dry and set at the edges; they will still feel soft in the center but firm up as they cool.
  8. 8Let the cookies cool completely on the baking sheet, at least 20 minutes, before filling.
  9. 9Beat the vegan butter in a bowl until smooth and lump-free, about 1 minute.
  10. 10Add the powdered sugar and vanilla, then beat on low speed until combined, then on medium-high until light and fluffy, 2-3 minutes.
  11. 11Pipe or spread about 1 tablespoon of filling onto the flat side of half the cooled cookies, then top with the remaining cookies, flat side down, pressing gently until the filling reaches the edges.

Tips & variations

  • Add 1 teaspoon of instant espresso powder to the dry ingredients for a deeper, more bitter chocolate flavor that mimics the original wafer more closely.
  • Leftover cookie scraps from re-rolling can be pulsed in a food processor and used as a topping for vegan ice cream or a crust for a no-bake pie.
  • For a gluten-free version, swap in a 1:1 gluten-free flour blend; the dough will be slightly more crumbly, so roll it a touch thicker to prevent cracking.

Storage & reheating

Store assembled cookies in an airtight container at room temperature for up to 5 days; the filling softens the wafers slightly over time, which some people prefer. Unfilled wafers keep in the freezer for up to 2 months; thaw at room temperature before filling.

Tips from the Tulo kitchen

  • Rolling the dough between two sheets of parchment instead of on a floured counter keeps the wafers from picking up extra flour, which can make them taste dusty and dry.
  • Use a small offset spatula to scrape excess filling flush with the cookie edge before topping, it keeps the finished sandwich from looking messy without changing the amount of filling inside.

FAQ

Are store-bought Oreos actually vegan?

By ingredient list, original Oreos in the US don't contain milk, eggs, or other animal products; they use palm and canola oil instead of butter. Nabisco doesn't market them as vegan, though, and the packaging carries a 'may contain milk' allergen warning due to shared manufacturing lines, so strict vegans sometimes avoid them for that reason alone. Some regional and limited-edition flavors, like certain Golden or ice cream-themed varieties, do contain dairy directly, so always check the label on the specific flavor.

Why does this homemade version taste less sweet than a real Oreo?

Commercial Oreos use high-fructose corn syrup and additional emulsifiers that boost both sweetness and shelf life. This recipe uses only granulated and powdered sugar, so if a sweeter cookie is preferred, add up to 2 extra tablespoons of powdered sugar to the filling.

Can the filling be made without vegan butter?

Refined coconut oil, solid at room temperature, works as a substitute in equal amounts, though the filling will firm up more in the refrigerator and should be softened at room temperature for 15 minutes before serving.

Why is my dough cracking when I roll it?

This usually means the dough was chilled too long and is too cold to roll directly. Let it sit at room temperature for 5-10 minutes to soften slightly before rolling.