Oreo-Stuffed Vegan Christmas Cookies
Prep time
Cook time
Total time
These lovely red cookies make a decadent holiday treat for Santa!
Recipe type: Cookies
Cuisine: American
Serves: about 20 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
  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.
Recipe by The Edgy Veg at https://www.theedgyveg.com/2014/12/17/oreo-stuffed-red-velvet-cookies/