These Oreo-style cookies are not your typical Oreo—DELICIOUS, yes, but one thing they have over traditional Oreos is that they’re completely sinless! That’s right, you don’t have to stress about indulging in these Paleo and Vegan Oreo Cookies, because they’re gluten-free, dairy-free, refined sugar-free, and clean-eating approved!
Happy almost-Halloween everyone! 👻🎃🍬 Now, last week when I said I had a feeling this Sinless Sunday’s post was going to be a favorite … can you agree? 😏
Paleo and Vegan Oreo Cookies?! 😱 Oh yes. It is not an illusion—these boo-tiful creations are real. 😍
Oreos are a top-favorite cookie and there’s a reason why. They’re insanely delicious and have a distinct flavor—plus, you can eat them in so many ways. 😍 Some people disregard the chocolate cookies and devour the cream filling, others do the opposite, some need to dunk or saturate them in milk until they reach the perfect consistency, and then there are those that eat them regularly.
In the past, I wasn’t picky about how I consumed my Oreos; they just needed to be double stuffed. 😌 In this case, less is not more. 😎
Bring on the cream filling! 😋 Who’s with me? 🙋🏻♀️
As you can see, my Oreos are totally double stuffed and I’d have it no other way.
It has been so long since I’ve had an Oreo, yet I can remember the taste as if it was yesterday—or like right now, because I have now created Paleo and Vegan Oreo Cookies!! 😍
I was so nervous to attempt this recipe—kinda like how I’m nervous to attempt Paleo Snickers and Paleo cinnamon rolls (these will totally happen though 😘). 😰 For some reason, certain recipes seem more challenging and, therefore, daunting to tackle.
But you know what I said? Halloween month is meant to be scary, so I tucked away the procrastination. Once I started, I realized how unscary these cookies were. They’re so simple to make! 🤗🍪🥛
These Paleo and Vegan Oreo Cookies have the same qualities you love about traditional Oreos, with a delicious chocolate crunchy cookie on the outside, sandwiching in sweet cream filling. 🤤 Yes, these sinless Oreos are sweet—like the OGs. 🤩
You can, of course, adjust the sweetness to your liking, but some things are better sweeter. 😉 Jack and Sally seem to think so—so does Oogie Boogie. 😂 How cute are these little guys? My mom, of course, got me them. ☺️ As well as the dragons. 😮
I love me some dragons. 🐲💚💜 True story: I used to have a dragon collection (fake dragons, of course. 😏). Spyro the video game was also one of my favorites as a kid. 😆
Mulan is also one of my all-time favorite movies. 😂🦗🐉
Back to Oreos, all the creepy crawlies in the photoshoot were going wild for these Paleo and Vegan Oreo Cookies—the skeleton hands reached for them, the spiders brought on the sneakiness, and the cast of the Nightmare Before Christmas was right behind them, like an unwavering shadow—but everyone knew that Mr. Chocolate (AKA the chocolate Oreo snake 🐍🍫) called dibs. The dragons knew all along, spitting flames to show their fury. 🔥😕
Mr. Chocolate loves to swim in almond milk, specifically unsweetened vanilla, and prefers his Oreos soaked as well. 😌
All jokes aside, Halloween just got a whole lot better because now you can make your own homemade Oreos sinless-style! 🎉 They are so similar to the classic ones that you won’t desire the store-bought Oreos again. In that sense, you might also have problems with unwelcome hands grabbing for a cookie. 😬
Think I’m speaking nonsense? Well, you won’t after you try these Paleo and Vegan Oreo Cookies for yourself. 😜
🚨Alert: This is not a trick; it is a total and satisfying treat. 😈
I’m just beyond excited to make different versions of these Paleo and Vegan Oreo Cookies, like mint and peanut butter. Oh my god. 🤤 But for now, I’m so happy with the regular ones. 😋
I was quite shocked when I tasted the filling because it tastes just like regular Oreos! The chocolate cookies are so tasty you’d be pleased eating them all on their own. They have a crunchy texture with a subtle softness from the creamy centers. They really do make the perfect snack or dessert. ❤️🍪
Michael didn’t mind snagging a bite for the shoot. Sure, he would’ve rather eaten the whole thing at once, but I limit him to his bites. He has been known to have a bite of a dinosaur. 😂😂🦖 Needless to say, he was thrilled when the shoot was over and he could finish off the rest of the cookie with some unsweetened vanilla almond milk. 😊 But seriously, Michael and I used to eat these every night around the hours of 12 a.m. – 1 a.m. (yes, we are night owls 🦉🌚 or nocturnal 🧛🏼♂️🧛🏼♀️) so it’s a big deal for us. 😭 By the way, I don’t eat that late anymore, but Michael does. 😂
The question is, are you ready to have your mind blown? 🤯 Ready or not here they come… 😈
Begin by adding all the ingredients in a food processor or high-speed blender and blend until everything is incorporated into a dough ball.
Combine any leftover dough into a ball and transfer it to the fridge for about 30 minutes.
Thereafter, place the chilled dough on a large piece of parchment paper or a silicone baking mat and place another piece of parchment paper or a baking mat over the top. Using a rolling pin, roll the dough so it’s about 1/8″ – ¼” thick. Using a 2” cookie cutter, make circular cut-outs.
Move the cookies to a baking sheet, lined with parchment paper or a silicone baking mat, 1-2 inches apart. Bake for 9-12 minutes. Carefully remove the cookies from the baking sheet as they will be very soft and place them on a cooling rack.
Let the cookies cool completely. After 1-2 hours, they will have attained a crisp texture.
While the cookies are cooling, you can make the easy frosting!
In a small food processor or high-speed blender, add the monk fruit and tapioca flour/starch and blend until the granules have turned to powder. Thereafter, add the softened coconut butter, maple syrup, vanilla extract, and salt and blend until smooth and creamy.
Take a heaping teaspoon of frosting and roll it in a small ball with your hands and place it in the center of one cookie. Set another cookie on top, smooshing down until the frosting expands to the edges—repeat until all cookies are filled. 😊
If you aren’t bewitched by these Paleo and Vegan Oreo Cookies yet then I think this will do the trick. They’re:
- Refined sugar-free
- Plant-based 🌱
- Made with nourishing, natural ingredients 💚
- Simple to make
- “Healthy food” skeptics-approved
- Halloween suitable 🎃
- The perfect snack or dessert to fulfill your sweet tooth 💖
- Sure to make all your distress disappear 🎆✨
- Unbelievably tasty and tempting 🤤
Lists tend to have the magic touch. ✨ Like sinless magic. 🌹I hope you aren’t too jealous that I have these at arm’s reach right now, because now you have the recipe too. 😘 Just be sure to handle with care as I cannot be held responsible for your uncontrollable sinless eating actions. 😂
I highly recommend you add these Paleo and Vegan Oreo Cookies to your Halloween baking list—or life list (they deserve to be eaten year-round with a purpose to resolve all sinful urges 🤗)! If you do, please don’t forget to take a picture 📸 and share it with me on social media, tagging @sabrinassinlesssecrets in the picture and tagging #sabrinassinlesssecrets (#becausesinlessisdelicious, #TripleS, #sinlesssunday) so I don’t miss it! I’d love to see your scare-tastic creations! 😘 I’ll see you next Sinless Sunday! I hope everyone has a fun, safe, and spooky (and hopefully including something sinlessly delicious 😋) Halloween! 🖤🎃🕷🕸🦇🤡👽😈👹👻☠️😼🧞♂️🧜♀️🧚♂️🌚🔪🔮🧛🏼♀️🧛🏼♂️
- ¾ cup blanched almond flour (84g)
- ¼ cup + 2 tablespoons raw cacao powder (30g)
- ¼ cup tapioca flour/starch (30g)
- ¼ cup monk fruit sweetener (48g) (can sub another Paleo granulated sweetener of choice; keep in mind monk fruit is a 1:1 substitute for cane sugar, so adjust your sweetener accordingly, as you may need to add more)
- 3 tablespoons organic, unrefined extra virgin coconut oil, melted and cooled (42g)
- 1 tablespoon unsweetened vanilla almond milk (can sub another non-dairy milk of choice)
- 2 tablespoons pure maple syrup
- 1 teaspoon pure vanilla extract
- ½ teaspoon baking powder, grain-free and aluminum-free
- ¼ teaspoon sea salt, or to taste
- Begin by adding all the ingredients in a food processor or high-speed blender and blend until everything is incorporated into a ball.
- Combine any leftover dough into a ball and transfer it to the fridge for about 30 minutes for easier handling.
- Thereafter, place the chilled dough on a large piece of parchment paper or a silicone baking mat and set another piece of parchment paper or a baking mat over the top. Using a rolling pin, roll the dough so it’s about ⅛" - ¼” thick. Using a 2” cookie cutter, make circle cut-outs.
- Carefully move the cookies to a baking sheet, lined with parchment paper or a silicone baking mat, 1-2 inches apart. Bake for 9-12 minutes. Gently remove the cookies from the baking sheet as they will be soft and place them on a cooling rack.
- Let the cookies cool completely. After 1-2 hours, they will have attained a crisp texture.
- While the cookies are cooling, you can make the easy frosting!
- In a small food processor or high-speed blender, add the monk fruit and tapioca flour/starch and blend until the granules have turned to powder.
- Thereafter, add the softened coconut butter, maple syrup, vanilla extract, and salt and blend until smooth and creamy.
- Take a heaping teaspoon of frosting and roll it in a small ball with your hands and place it in the center of one cookie. Set another cookie on top, smooshing down until the frosting expands to the edges—repeat until all cookies are filled.
- Enjoy! 🙂
Store any leftovers at room temperature in an airtight container for up to 5 days. 🙂
If these cookies are too sweet for you, feel free to reduce the monk fruit sweetener.