Oreo-Stuffed Red Velvet Cookies

Oreo stuffed red velvet cookie recipe

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.

5.0 from 2 reviews
Oreo-Stuffed Vegan Christmas Cookies
 
Prep time
Cook time
Total time
 
These lovely red cookies make a decadent holiday treat for Santa!
Author:
Recipe type: Cookies
Cuisine: American
Serves: about 20 cookies
Ingredients
  • 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
Instructions
  1. Mix together the beet purée and coconut oil until combined with a hand mixer or stand mixer.
  2. Add sugar, ACV, and vanilla and mix until well combined.
  3. 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.
  4. Add your dry ingredients to the wet mixture in parts, you might have to start using your hands as you add in the dry.
  5. 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.
  6. 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.
  7. Cover with plastic wrap and refrigerate for 1-2 hours until firm.
  8. Once chilled, preheat oven to 350F.
  9. Bake for 10 minutes or until firm but not browning.
  10. Remove from pan (carefully) and let cool on a wire rack.
  11. Store in an airtight container in a cool dry place.

Watch how I make these vegan cookies by clicking on the video below…

[youtube=http://www.youtube.com/watch?v=VBPBNvbpQaU]

vegan Red Velvet christmas cookies recipe

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5 Comments

  • Felicia says:

    Is it possible to substitute anything for the beet purée? I understand the color won’t be the same, but my family is anti-beet 🙂 Do you think applesauce would work?

    • EdgyVeg says:

      I’ve only ever tried it with beets, but I am sure you can find some vegan crinkle cookies without beets if you google it. I’m not much of a baker, so I don’t want to give you wrong info and have you mess up a batch based on my recommendation. Good luck!

  • Amanda says:

    Hey Candice! Love this recipe! Two of my favorite things all in one!

    Side note: I thought you should know that hovering over the recipe for this is an ad coupon for Land O’ Lakes Butter. I’m guessing you don’t get to have much or maybe not any say over which ads appear on your blog, but I wanted to point it out in case you wanted to flag it or ask for it to be swapped with a vegan brand, if there’s even a way to do such a thing, that is. Would suck to have people buying dairy butter from such an awesome, vegan blog when the point is to promote more compassionate lifestyles.

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