Raw Vegan Oreo Cookies
Satisfy your sweet cravings guilt-free with these delectable Raw Vegan Oreo Cookies— a wholesome, no-bake twist on a classic favorite! Made with nutrient-dense ingredients like raw cashews, Medjool dates, and rich cacao powder, these cookies boast a perfectly chewy texture and chocolatey flavor. Sandwiched between the layers of homemade cookie dough is a luscious coconut-date cream filling, naturally sweetened with maple syrup. This plant-based, gluten-free, and refined sugar-free dessert is as easy to make as it is delicious, requiring just 45 minutes of prep time and zero baking. Great for an indulgent treat or healthy snack, these raw vegan cookies are best served chilled and can be stored in the fridge or freezer for a guilt-free grab-and-go bite anytime. Perfect for those seeking vegan dessert recipes, raw food inspiration, or clean eating indulgences!
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Recipe Information
Ingredients
- 2 cups Raw cashews
- 1.5 cups Medjool dates
- 0.5 cup Raw cacao powder
- 2 tablespoons Coconut oil
- 1 teaspoon Vanilla extract
- 2 tablespoons Maple syrup
- 1 cup Shredded unsweetened coconut
Instructions
Start by making the cookie layers. Place the raw cashews into a food processor and blend until they form a fine flour-like consistency.
Add 1 cup of Medjool dates, raw cacao powder, 1 tablespoon of coconut oil, and vanilla extract to the food processor. Blend until the mixture becomes sticky and holds together when pressed.
Roll the cookie dough into a large ball, then place it between two sheets of parchment paper and roll it out with a rolling pin to about 1/4-inch thickness.
Use a round cookie cutter to cut out circles from the dough. Depending on the cutter size, you should end up with approximately 20 circles (10 cookies). Place the cookie circles on a parchment-lined tray and refrigerate while you prepare the filling.
For the filling, combine the shredded unsweetened coconut, the remaining 1/2 cup of Medjool dates, 1 tablespoon of coconut oil, and maple syrup in a food processor. Blend until it forms a smooth, creamy paste.
Remove the cookie circles from the refrigerator. Spread about 1 teaspoon of the filling on half of the cookie rounds, then gently press the other cookie rounds on top to form sandwiches.
Refrigerate the assembled cookies for at least 30 minutes to firm up before serving.
Store the cookies in an airtight container in the refrigerator for up to 5 days or in the freezer for up to a month. Serve chilled for the best texture.
Nutrition Facts
Calories |
2690 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.8 g | 216% | |
| Saturated Fat | 75.3 g | 376% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 82 mg | 4% | |
| Total Carbohydrate | 325.6 g | 118% | |
| Dietary Fiber | 73.7 g | 263% | |
| Total Sugars | 168.8 g | ||
| Protein | 72.4 g | 145% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 366 mg | 28% | |
| Iron | 36.3 mg | 202% | |
| Potassium | 4812 mg | 102% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
