Vegan Mint Oreos

A homemade & healthy take on your favorite childhood cookie! Made with Let’s Do Organic Creamed Coconut by @darngoodveggies Get lucky and snag the recipe below!

Just in time for St. Patrick’s Day we’re coming at you with these crunchy and sweet wafer cookies sandwiching a delicious mint filling.

The delicious creamy filling is made dairy-free with Let’s Do Organic Creamed Coconut.

The creamy filling is sandwiched between two delicious crunchy gluten-free cookies made with almond flour and other plant-based ingredients.

Stack them up, double stuff them, dunk in milk, doesn’t matter how you eat them… you’ll enjoy them!

Not to mention, guilt-free healthy cookies? Count us in.

Eat these not only for St. Patrick’s Day but year round baby! Snag the recipe below!

Vegan Mint Oreos (GF/Dairy-Free)

Ingredients

For The Wafer Cookies:

• 3/4 cup almond flour

• 3/4 cup brown rice flour

• 1/4 cup cocoa powder

• 2 tablespoons psyllium husks

• 1 teaspoon baking soda

• 1/3 cup maple syrup OR agave

• 3 tablespoons melted Native Forest Coconut Oil

• 1 teaspoon vanilla extract

• Pinch salt

For The Filling:

• 1/3 cup Native Forest Coconut Oil

• 1/3 cup Let’s Do Organic Creamed Coconut

• 1/3 cup plus 1 tablespoon powdered sugar

• 1/4 teaspoon mint extract

• For coloring: either 1/4 teaspoon each spirulina and chlorella OR 1 teaspoon matcha OR a few drops green food coloring

Directions

1. Preheat the oven to 350 degrees.

2. In a bowl, whisk together the brown rice flour, almond meal, cacao powder, psyllium husks, and baking soda.

3. Add in the maple syrup, melted coconut oil, and vanilla. Mix until well combined.

4. Place the dough on a sheet of parchment paper. Place another sheet of parchment over the top. Use a rolling pin to roll out the dough into a large rectangle, about 1/8th inch thick. Remove the top sheet of parchment. Using a round cookie cutter, cut out as many cookies as you can fit.

5. Take the scraps leftover from punching out the cookies, and reform them into a ball. Roll out again and cut out as many more cookies as you can. You want to have an even number of cookies. Place them on a parchment lined baking sheet (you may need two), and bake for 15 minutes.

6. Remove the cookies from the oven and let cool completely on the baking sheet.

7. In a bowl, combine the melted, but cooled, coconut butter and solid coconut oil. Beat with a hand mixer, until light and fluffy. Add in 1/2 of the powdered sugar and beat until well combined. Add in the remaining powdered sugar, peppermint extract, food coloring of choice, and beat until light and fluffy.

8. Place 1 rounded teaspoon of the filling on 1/2 of the wafer cookies. Top with the second wafer, forming a sandwich. Enjoy!