De délicieux oréos véganes faciles à réaliser et sans huile de palme! - Valises & Gourmandises

Vegan oreos, palm-oil free

Aryane @ Valises & Gourmandises
These delicious vegan oreos are better than the store-bought version and come together like a charm!
5 from 2 votes
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Prep Time 1 hr
Cook Time 15 mins
Total Time 1 hr 15 mins
Course Cookies, Dessert
Cuisine Desserts
Servings 20 sandwichs


  • 1/2 cup coconut oil room temperature (not melted)
  • 1/2 cup raw sugar
  • 3 tablespoons aquafaba *see notes
  • 1 cup flour I use half all-purpose half whole wheat
  • 1/2 cup fairtrade cacao powder
  • 1/4 teaspoon baking soda

Vegan Buttercream

  • 1/4 cup vegan butter
  • 1 cup powdered sugar
  • 1/2 teaspoon pure vanilla extract


  • In a mixing bowl, whisk together the soft coconut oil and the sugar with a hand mixer. Add aquafaba.
  • Add the dry ingredients and whisk until a ball starts to form.
  • Shape a ball with your hands, without overmixing. Cover the bowl with a plate and refrigerate for 30 minutes.
  • Preheat the oven to 325F (160C). Flatten the ball with a pin roll. It does tend to stick, so you can try rolling it between two sheets of parchment paper. Cut out small circles using a cookie cutter or an oiled shot glass.
  • Roll up the leftovers and cut out cookies until you've used all the dough.
  • Lay on an oiled cookie sheet and bake for approximately 15 minutes.
  • Let cool completely before assembling.

Vegan Buttercream

  • While the cookies are baking, whisk all the ingredients together with a hand mixer. Once the cookies nice and cold, scoop some buttercream on top of one cookie (using a spoon or a pastry bag), place a second cookie on top and press slightly to form a sandwich.


These oreos will be very crunchy the first day, but will slowly lose their crunch after a few days and will resemble whoopie pies.
Aquafaba is the liquid from a can of chickpeas and can be replaced by 1 tbsp ground flaxseeds and 3 tbsp warm water.
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