Vegan Oreos


2 ½  cups unbleached flour

¾  cup raw cocoa

1 tsp baking soda

½  tsp  Himalayan rock salt

¾  cups vegan butter

1 ½  cup cane sugar

1 tsp pure vanilla extract

6 tbsp water, or more if needed


  • Preheat oven to 325F degrees. Sift together flour, cocoa, baking soda, and salt in a large bowl and set aside.
  • In another bowl cream together shortening and sugar with an electric blender smooth. Add vanilla and beat until combined.
  • Add half the dry mixture and mix. Add 3 tbsp of water and beat until combined. Repeat with the other half of the dry mixture, add the remaining 3 tbsp of water. Make sure the dough isn’t crumbly. If it is, add water one tablespoon at a time until dough comes together.
  • Roll dough into balls using the palms of your hands, flatten a bit.
  • Place dough on a parchment lined cookie sheet at least 2 inches apart (The cookies will rise and expand). Bake 10 minutes. Rotate the pan half way through.
  • Let cool completely.



1 cup vegan butter

3 cup powdered sugar

2 tsp pure vanilla extract

  • Cream together shortening and vanilla extract until combined.
  • Add sugar 1 cup at a time until icing resembles a thick paste.


Spread about a tablespoon of filling on the bottom of one cookie. Top with second cookie. Enjoy!


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