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I’m very excited to share with you this easy-to-make vegan recipe inspired by the famous Oreo cookies and enriched with my favorite coconut. They are so delicious that I started making them regularly.

Ingredients

For the biscuits

1/2 cup of milk of your choice

2-3 tablespoons of brown sugar

2-3 tablespoons of cocoa or cacao powder

1/4 cup of oat flour

1/2 cup of shredded coconut

For the filling

¼ cup of coco cream (If you don’t know how to make it, see my full recipe here.)

Sweetener of your choice

Vanilla extract

Directions

Preheat the oven to 180°C (350°F).

Pour the milk in a bowl and add the sugar and the cocoa powder. Mix everything well and add the shredded coconut and the oat flour. The consistency you want is a bit thick and dry. You may need to add some more oat flour or shredded coconut.

Then, with clean and wet hands, shape little balls of the mixture, put them on a tray covered with baking paper, and flatten them a bit.

Bake the biscuits for about 10 minutes until they are completely dry, but keep an eye on then to make sure they won’t burn.

Let them cool down completely. Then, take ¼ cup of coconut fat from a can of coconut milk that stayed in the fridge overnight (See recipe here). Add sweetener of your choice and some vanilla extract and whip the mixture well.

Lastly, put a bit of the cream on half of the biscuits and put another biscuit on top. You can eat them right away or put in the fridge for 30-60 minutes in order for the cream to harden.

You can store them in the fridge for a few days and in my opinion, they taste amazing on the second day. Much better than the original ones! 😀

With even more cocoa powder:

Homemade Vegan Coconut Oreos Category: Baked Goods, Dairy-free, Gluten-free, Recipes, Vegan Ingredients For the biscuits: 1/2 cup of milk of your choice

2-3 tablespoons of brown sugar

2-3 tablespoons of cocoa or cacao powder

1/4 cup of oats flour

1/2 cup of shredded coconut For the filling: ¼ cup of coco cream (If you don’t know how to make it, see my full recipe here)

Sweetener of your choice

Vanilla extract Instructions Preheat the oven to 180°C (350°F). Pour the milk in a bowl and add the sugar and the cocoa powder. Mix everything well and add the shredded coconut and the oat flour. The consistency you want is a bit thick and dry. You may need to add some more oat flour or shredded coconut. With clean and wet hands, shape little balls of the mixture, put them on a tray covered with baking paper, and flatten them a bit. Bake the biscuits for about 10 minutes until they are completely dry, but keep an eye on then to make sure they won't burn. Let them cool down completely. Then, take ¼ cup of coconut fat from a can of coconut milk that stayed in the fridge overnight. Add sweetener of your choice and some vanilla extract and whip the mixture well. Put a bit of the cream on half of the biscuits and put another biscuit on top. You can eat them right away or put in the fridge for 30-60 minutes in order for the cream to harden. Notes You can store them in the fridge for a few days and in my opinion, they taste amazing on the second day. Much better than the original ones! 😀 6.4.5 https://www.myhealthydessert.com/recipes/vegan/homemade-vegan-coconut-oreos/ © MyHealthyDessert

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