Gluten-Free Vegan Oreos/Hydrox Cookies
- Mary Draper
- Jul 16
- 3 min read
Makes approximately 16 sandwich cookies (32 wafers)
Most gluten-free Oreo recipes are chocolate cookies in disguise. They're soft and crumbly & more like shortbread than a snappy Oreo.
Sidebar/Bit of Trivia: Did you know that Oreo cookies were actually inspired by Hydrox cookies? Hydrox debuted in 1908, while Oreo followed in 1912 (by his brother!). Despite often being mistaken for a copycat brand today, Hydrox actually came first!
To get a cookie that's closer to real Oreo texture & flavour, we need:
Black cocoa powder to create the dark colour & distinctive flavour.
A starch-heavy dough (in our case, tapioca starch) to produce a crisp, snappy cookie instead of a soft, cakey one. (Sorry low-carb/keto friends, this cookie is not for you!)
Low dough moisture and a super thin roll to help the cookies dry out fully and crisp up during baking.
Invert sugar (such as golden syrup or honey) to make the dough more flexible, reduce sandy texture, improve crispness, and help the cookies stay crisp after filling.
Clear artificial vanilla for that classic "birthday cake"-like vanilla flavour associated with commercial sandwich cookies.
The result is a gluten-free, vegan cookie that twists apart, crunches when you bite it, and tastes much closer to the classic sandwich cookie we remember!
Watch the video: https://youtube.com/shorts/ECbzmCHLG2s?si=tU7XXdrD_n3GrGov
Ingredients
Chocolate Wafers
75g almond flour
60g tapioca starch
20g Dutch-process cocoa powder
25g black cocoa powder (recommended for the classic Oreo flavour and colour. Dutch-process cocoa can be substituted, but the cookies will be lighter and less Oreo-like)
¼ tsp baking soda
¼ tsp sea salt
45g vegan shortening, softened
45g coconut sugar
45g maple syrup
½ tsp clear artificial vanilla
Optional (for a crisper, more authentic texture):
Replace 20g of the maple syrup with golden syrup (or honey, but not vegan)
Vanilla Creme Filling
50g vegan shortening
90g icing sugar
5g tapioca starch
½ tsp clear artificial vanilla (or regular vanilla, but clear vanilla will give you the classic Oreo flavour and a whiter filling)
Pinch of sea salt
Instructions
Preheat oven to 325F & line a baking sheet with parchment paper.
Whisk together the almond flour, tapioca starch, black cocoa powder, Dutch-process cocoa powder, baking soda, and salt.
In a second bowl, cream together the shortening and coconut sugar until well combined.
Add the maple syrup (and golden syrup or honey, if using) and vanilla. Mix until smooth.
Add the dry ingredients and mix until a crumbly dough forms. Bring together into a smooth ball. If the dough seems too dry, add maple syrup 1 teaspoon at a time until it holds together. If it feels greasy or sticky, add 1 tablespoon tapioca starch. (Black cocoa powder can vary significantly between brands, so small adjustments may be needed.)
Roll the dough between two sheets of parchment paper to approximately 3 mm (⅛ inch) thick.
Cut out 4.5 cm circles and transfer to the prepared baking sheet, re-rolling scraps as needed.
To create a pattern on your cookies, lightly press a smaller scalloped cookie cutter into the tops, or gently press a cooling rack onto the cookies to create a diamond pattern.
Bake for 14–16 minutes, until the cookies look dry and feel set around the edges.
Allow the cookies to cool completely. They will continue to crisp as they cool.
To make the filling, beat together the shortening, icing sugar, tapioca starch, vanilla, and salt for 3–4 minutes, until light and fluffy.
Pipe or spread approximately 6–8g of filling onto half of the cookies and sandwich with the remaining cookies.
Let the cookies sit for about 30 minutes before serving to allow the filling to set.
Dig in and enjoy!
Store any leftover cookies in an airtight container for up to 5 days
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