Did you know that somehow by accident Oreos are vegan (read your labels, this is not true in all countries)?! Isn’t that great news?!
I love the idea of taking something that already exists and turning it into something even more awesome. That is exactly what I did with this recipe. The Oreo softens as it bakes and becomes soft chocolate and cream, providing the cookie with a sweet center. These are lovely over the Holidays due to their festival looks, but honestly, these are good all year long.
If I was able to, I would eat cookies every single day. Life should be enjoyed, and so should these cookies.
- 3 cups all purpose flour
- 1¼ cup organic granulated white sugar
- ¾ cup fresh cooked beet purée
- ¾ cup coconut oil (cold not melted)
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
- pinch of salt
- 1 tsp baking powder
- ¼ cup Raw cacoa powder
- ⅔ cup icing sugar
- Oreo cookies
- Mix together the beet purée and coconut oil until combined with a hand mixer or stand mixer.
- Add sugar, ACV, and vanilla and mix until well combined.
- In a separate bowl, mix together salt, flours, baking powder, and cocoa powder until combined and no clumps. I like to do this with a whisk.
- Add your dry ingredients to the wet mixture in parts, you might have to start using your hands as you add in the dry.
- Using an ice cream scoop, scoop out a piece of cookie dough, flatten it in your hands and wrap & press the dough around the Oreo. Add more dough as needed to ensure the Oreo is total covered.
- Shape the cookie and roll in powdered sugar and place them on a parchment paper-lined cookie sheet. Repeat until all the dough and cookies are used.
- Cover with plastic wrap and refrigerate for 1-2 hours until firm.
- Once chilled, preheat oven to 350F.
- Bake for 10 minutes or until firm but not browning.
- Remove from pan (carefully) and let cool on a wire rack.
- Store in an airtight container in a cool dry place.
Watch how I make these vegan cookies by clicking on the video below…