Raw Vegan Oreo Cookies

READY IN: 5hrs 25mins
Recipe by happybella

I found this on Gone Raw. I had been dreaming about making it for sometime and finally decided to treat myself on Memorial Day. Very good, a much healthier version of a classic cookie! (Cook time is dehydrator time) More recipes like this one at: www.bellaraw.blogspot.com

Top Review by free-free

So good!!!- I did two batches...one as stated and the other w/ cacao added to the cream and the cookie part kept all white...my nuts were a mix of cashew and almond and I used the suggestion of mixing the carob and cacao...(oh I did two batches because I had so much icing left after the first batch-lol-guess I ate a lot of the dough-??? heh-heh (it is soooooo gooooood) ;) - the icing was a bit tricky for me to work with in the extreme heat wave we have going on here right now ...and in the fridge it gets hard fast (too hard so don't chill the icing in the bowl and expect to be able to work with it right away) 'cause I chilled it for a few hours while I made more dough and then let it set out and it would get too hot...if you have good climate control should be no prob. but it was super hot in my kitchen all week and I was like "Lucy" trying to made my chocolates before my icing turned too soupy-lol...- I have to work on technique here more; my cookies were kinda sloppy-but I don't really care about the presentation when it comes to something so yummy!:) - - -excellent recipe share-thanks happybella :) - can not wait to make more!!!- LOVED THEM!!!

Ingredients Nutrition

  • For the Cookie

  • 1 cup ground nuts (I used almonds)
  • 14 cup shredded coconut
  • 4 dates, Pitted
  • 1 teaspoon vanilla extract
  • 2 tablespoons Agave
  • 13 cup cacao, powder (I mixed equal parts cacao and carob for a slightly less intense taste)
  • For the Oreo Filling

  • 23 cup coconut butter
  • 1 teaspoon vanilla
  • 12 teaspoon lemon juice
  • 2 tablespoons tahini
  • 1 tablespoon Agave


  1. For the Cookie: Blend the ingredients in a blender until it becomes dough-like and sticks together. Flatten out dough and cut out round shapes. You may want to coat your hands or whatever cookie cutter you are using in some nut flour to prevent it from sticking. Place cookies in dehydrator and dehydrate at 105 degrees until crispy, about 4-5 hours.
  2. For the Filling: Blend ingredients in a small bowl. Spread on half of the cookies, cover with the remaining cookies, and place in the fridge to harden, about 10-15 minutes. Serve with almond milk. YUM!

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