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Vegan Oreos + Homemade Blendtec Coconut Butter

Course Dessert
Prep Time 45 minutes
Cook Time 25 minutes
Refrigerate 30 minutes
Author Eva Kosmas Flores

Ingredients

Homemade Coconut Butter

  • 4 cups unsweetened shredded coconut flakes do not use reduced fat shredded coconut or powdered coconut
  • 1 teaspoon vanilla extract
  • 2 teaspoons coconut oil

Vegan Oreo Cookies

  • 1 and 1/3 cup dutch process cocoa
  • 1 and 1/2 cups flour
  • 1/4 teaspoon salt
  • 2 cups sugar
  • 1/4 cup plus 2 tablespoons water
  • 3 teaspoons powdered egg replacer
  • 1 cup full fat canned coconut milk warm
  • 1 teaspoon vanilla extract

Vegan Coconut Buttercream Filling

  • 1 cup coconut butter softened
  • 2 and 3/4 cups powdered sugar
  • 3/4 teaspoon vanilla extract

Instructions

  1. Begin by preparing the coconut butter. Add the shredded coconut, vanilla extract, and coconut oil to the Blendtec and blend on the 'batter' cycle, twisting the top of the twister jar attachment in the direction opposite the blades. If after the cycle runs the mixture isn't clumping together in a butter quite yet, run the 'batter' cycle one more time and it should become a clumpy, thick white butter (it might even get slightly liquidy like mine did). Empty the coconut butter into a bowl, cover, and refrigerate to firm it up. Keep in the refrigerator when not in use.
  2. To make the cookies, sift together the cocoa and flour in a large bowl. Add the salt, stir, and set aside. In the bowl of an electric mixer, blend together the water and egg replacer until smooth, then add the coconut milk and vanilla extract and mix until combined. Add the dry ingredients to the wet ingredients and stir until just combined and crumbs begin to form. When you hold the crumbs tightly together in your hand and then release, they should stay stuck together.
  3. Preheat the oven to 325 degrees Fahrenheit. Empty the crumbly dough onto a sheet of parchment paper and pat it down into one cohesive mound. Place another sheet of parchment paper on top of the mound and roll out the dough between the two sheets of parchment paper until it is 1/4 inch thick.
  4. Remove the top sheet of parchment paper and use a circular cookie cutter (about 2-3 inches wide) to cut out the cookie shapes and place them on a baking sheet lined with parchment paper, leaving at least 2 inches of space between the cookies. Place the baking sheet in the refrigerator and chill it for 30 minutes before placing the sheet in the oven. Bake for about 17-22 minutes, then remove from the oven and allow too cool for 15 minutes before removing from the cookies from the pan to cool completely on a wire rack.
  5. While the cookies are cooling, you can prepare the buttercream frosting. In the bowl of a stand mixer fitted with the paddle attachment, mix together the coconut butter, powdered sugar, and vanilla extract at medium low speed until smooth. Set aside.
  6. Once all of the cookies have been baked and cooled, you can begin assembling the cookies. Take about 1 tablespoon of the buttercream and spread it on top of one of the cookies, then place another cookie on top to create a little oreo cookie sandwich. Repeat until all of the oreos have been assembled. Serve immediately.