An Oreo cookie that is vegan, paleo, gluten-free, and refined sugar free? YES PLEASE!
These raw Oreos are so good, and they require zero cooking! Their nutty creamy center is nutrient dense, and the chocolatey cookie is packed with healthy carbs and fiber. I like to keep a batch of these on hand in my fridge for when cravings strike. I have a big sweet tooth. Especially for chocolate. These raw oreos are chocolatey, chewy, and have a sweet creamy center. They’re great for snacks, dessert, and even for breakfast! (Because who doesn’t love a little bit of chocolate in the morning…)
I make my raw oreos filling with coconut butter. If you do not have any on hand, you can make your own coconut butter by finely grinding shredded coconut in a food processor. It takes some time, but it will turn into a “butter” texture.
Try not to eat them all at once!
- 1 cup oat flour
- 3/4 cup medjool dates
- 3 tbsp cocoa powder
- 2 tbsp honey
- 1 pinch of salt
- 1 cup macadamia nuts
- 1/4 cup coconut butter
- 2 tbsp honey
- 1 tsp vanilla
- Place oat flour, dates, cocoa powder, honey, and pinch of salt in a food processor and combine until a dough forms.
- Roll the dough out onto parchment paper, and with a circular mold, cut out little cookies.
- Place these in the fridge while you prepare the filling.
- Blend the macadamia nuts, coconut butter, honey and vanilla in a food processor until fluffy and smooth. This may take a few minutes.
- Build your oreos by placing a spoon of the filling on one cookie, and then sandwich with another cookie.
- Store in the fridge.
- Serving Size: 1 oreo
- Calories: 233
- Sugar: 18g
- Fat: 13g
- Saturated Fat: 4g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 4g
Keywords: Raw Oreos, vegan oreo recipe, how to make oreos
*Make sure you are using medjool dates to get the desired texture. If you only have regular dates of hand, you can soak them in water for about 30 minutes, until they become soft.