Allergy-Friendly, Vegan Oreo Cookies

Introduction: Allergy-Friendly, Vegan Oreo Cookies

Preheat oven to 350 degrees fahrenheit.

Dry Ingredients

  • 1 cup tigernut flower (
  • 2/3 cup cacao powder
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda

Wet Ingredients

  • 1 heaping cup pitted dates
  • 1 tablespoon plant milk (I used oat milk, but soy or almond should be fine.)
  • 1 teaspoon vanilla
  • 1/2 cup coconut oil

Combine all of the dry ingredients in a bowl and mix them together until all the clumps are removed. Set the dry ingredients aside. Place the dates, coconut oil, and milk in a blender or food proceser and blend until smooth. Add vanilla to the mixure and pulse until combined. Add the date mixture to the dry ingredients and stir or mix until combined. Form the dough into balls that are approximately 1 1/2 inches in diameter. Place the balls on a greased cookie sheet. Press each cookie with the bottom of a glass to flatten. Bake at 350 degrees fahrenheit for 20 minutes. Remove from oven and allow the cookies to cool to room temperature before frosting.

Step 1: Making Our Coconut Frosting

Now we make the frosting that goes between two cookies.


  • 2 cups flaked coconut
  • 2/3 cup coconut cream
  • 1 teaspoon of vanilla
  • 1/2 cup pitted dates

Put coconut flakes into a food processor or blender and blend until very smooth. Add coconut cream to the coconut mixture and blend for several minutes. Add vanilla and dates to mixture and blend until smooth. Refrigerate the mixtures until the frosting is firm, approximately 15 minutes. After the frosting is chilled, place the desired amount of frosting between two cookies and enjoy.

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