Oreo cookies are being sold in many parts of the world and arguably, they are kids’ favorite cookie. The popular cookies are also produced now with vegan twist. Yes, they are healthier, more nutritive and can be conveniently prepared at home. If you’re a vegan, you’re going to love this recipe. So before you getting yourself into the “twist, lick and dunk” mode, here is the recipe:
For the cookies:
- 2 cups all-purpose flour
- 3/4 cup of dark cocoa powder
- 1 cup of vegan margarine
- ¾ cup ofrefined (or granulated) sugar
- ¼ cup of brown sugar
- 1 tsp. of vanilla extract
- 1 tsp.of salt
- 1 tsp.of baking powder
- ½ tsp. of baking soda
For the filling:
- ½ cup of vegan margarine
- ½ cup of very cold coconut spread (or organic shortening)
- 1 tsp. of orange zest (optional)
- 3 ½ cups of confectioner’s sugar
- Put the margarine, vanilla extract and sugars inside a large mixing bowl. In a different bowl, mix in the flour, cocoa powder, baking powder, baking soda and salt.
- Mix in the dry ingredients into the creamy mixture until you form dark, chunky dough. Divide the dough into two and press them, forming 2 disks. Store the dough into your fridge for a few hours and inside the freezer for about 10 minutes.
- Meanwhile, preheat the oven into 350⁰F temperature. Also line the two cookie sheets with parchment or wax paper.
- Using a rolling pin, thin out more the 2disks until they reach about an eighth inch of thickness.
- Get your round cookie cutter which is about 2-inch in diameter and cut circles on the dough. Arrange the cookies into the cookie sheets and bake them within 13 minutes.
- After baking, set them aside to cool down before putting the filling.
- For the meantime, make the filling by mixing the frosting ingredients together. This is best made using an electric mixer, but if you don’t have one, at least whip the stuff until fluffy.
- Get your Oreo cookies and sandwich the fillings or simply put the stuff onto each cookie. Enjoy your Oreos with a glass of cold soya milk.