Let's be real for a second... vegan desserts can be hit or miss. Sometimes they're bland, sometimes the texture feels "off," and sometimes they're too obviously trying to replace the real thing. That's why I was so excited to share these Homemade Vegan Mint Oreos with you. They're crispy, rich, and filled with a smooth vegan cream cheese frosting that actually tastes like the classic cookie sandwich you grew up with, only lighter and healthier.
These are the kind of cookies you can meal prep for the week, tuck into your lunchbox, or bring to a party without anyone even guessing they're vegan.
Bonus: they're gluten-free and made with almond flour, so they also fit keto, paleo, and Whole30-style eating.
Why You'll Love These Cookies
- Meal prep friendly: These cookies stay crisp and creamy in the fridge for up to 5 days.
- Better-for-you treat: No refined sugar, no wheat flour, no preservatives.
- Gluten-free & vegan: Made with almond flour, date syrup, and dairy-free cream cheese.
- Rich flavor: Muscovado sugar and cocoa powder add depth you don't get from regular Oreos.
Plus, they're keto, paleo, and Whole30-compliant too, so you can make baked goods tailored to your specific diet plan.
If you want more desserts that have the trifecta of meal plan compliance (Keto, paleo, or Whole30), take a gander at these crazy good Almond Butter Fat Bombs, or Chocolate Almond Bark meal prep recipes so you can satisfy your sweet tooth in a health-conscious way!
Homemade Mint Oreo Cookie Ingredients
Cookies
- ¾ cup almond flour
- ¼ cup arrowroot
- ¼ cup natural cocoa powder
- ¼ cup muscovado sugar
- ¼ teaspoon sea salt
- 2 tablespoon coconut oil
- 2 tablespoon date syrup
Mint Frosting
- 4 oz vegan cream cheese
- 3 tablespoon date syrup
- ½ teaspoon vanilla extract
- ¼-½ teaspoon mint extract
- Green food coloring, optional
How to Make Oreos at Home:
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a medium bowl, combine almond flour, arrowroot, cocoa powder, muscovado sugar, and salt. Stir in coconut oil and date syrup until dough forms.
- Roll dough into small balls, flatten slightly into discs, and place on the baking sheet.
- Bake for 10-12 minutes, then let cookies cool completely (they'll crisp up as they cool).
- For the frosting: beat vegan cream cheese with date syrup, vanilla, and mint extract until smooth. Add green food coloring if desired.
- Spread frosting between two cookies to make sandwiches. Chill for at least 30 minutes before serving.
Nutrition (per cookie, makes about 10)
Calories: 142 | Protein: 2g | Carbs: 14g | Fat: 9g | Fiber: 2g
Fun Oreo Trivia
Did you know the Oreo cookie was first sold in 1912 in Hoboken, NJ? Since then, it has been renamed multiple times (Oreo Biscuit → Oreo Sandwich → Oreo Chocolate Sandwich Cookie) before settling on just "Oreo."
More than 100 years later, it's still the best-selling cookie in the world. These vegan mint Oreos are my healthier spin on that tradition; crisp, chocolatey, and filled with a creamy mint center that tastes indulgent without all the processed ingredients.
FAQs
Can I make these without almond flour?
Yes! Substitute oat flour or a gluten-free flour blend. Just note the texture will be softer.
How should I store homemade Oreos?
Store in an airtight container in the fridge for up to 5 days, or freeze for up to a month.
What if I don't like mint?
Swap the mint extract for plain vanilla or almond extract for a classic Oreo flavor.
Are these cookies keto-friendly?
Yes, if you stick with almond flour and use a keto-friendly sweetener like monk fruit instead of muscovado sugar.
Storage and Freezer Tips
These cookies keep well in the fridge for up to 5 days in an airtight container. If you'd like to freeze them, place parchment paper between layers to keep the filling from sticking. They'll last up to 2 months frozen and can be thawed in the fridge overnight.
Substitutions and Variations
- Different Flavors: Try peppermint instead of mint, or add cocoa to the filling for a double-chocolate twist.
- Nut-Free: Use oat flour in place of almond flour.
- Low Carb/Keto: Swap date syrup for monk fruit or erythritol.
Ingredients
Cookies
- ¾ cup almond flour not almond meal
- ¼ cup arrowroot flour
- ¼ cup unsweetened cocoa powder
- ¼ cup Coconut Sugar or sugar of choice
- ¼ teaspoon Sea Salt
- 2 tbs Coconut Oil
- 2 tbs date syrup
Mint Frosting
- 4 ounces vegan cream cheese
- 3 tbs date syrup
- ½ teaspoon Vanilla extract
- ½ teaspoon mint extract
- green food coloring if desired
Instructions
- Add dry ingredients to a small mixing bowl. Mix to combine.
- Add coconut oil and date syrup to the dry ingredients, and stir well.
- Add cookie dough to a large piece of parchment. Press the dough together, and then fold the parchment over the top, and use a rolling pin to roll the dough out flat. Roll out to roughly the height of an oreo cookie, being careful not to roll to thin or the cookies will burn.
- Put the rolled out dough on a baking tray, and freeze for 20 minutes. Its important to use coconut oil and not a substitute in this recipe because it solidifies when frozen, allowing nice circles to be cut out of the dough.
- Preheat the oven to 325 degrees F.
- Once the dough is frozen, pull out of the freezer, and cut into 1-inch circles using a round cookie cutter. We used a protein powder scoop with the handle cut off - it was the perfect size.
- Place the cut out cookies on a parchment lined baking sheet.
- Bake cookies for 12 minutes. Do not step away during the end of baking - they will burn quickly.
- To fully crisp up the cookies, allow heat to escape from the oven, and then leave the cookies in the warm oven for another 5-10 minutes.
- To make the filling, allow cream cheese to come to room temperature.
- Add all the filling ingredients to a bowl, and mix to combine. Peppermint extracts vary in intensity, so begin with a small amount and add more to taste.
- Once cookies have cooled (it helps to refrigerate or freeze them prior to filling, so they are very sturdy), add a spoonful of frosting to half of the cookies, and then use the remaining cookies to create sandwiches.
Notes
Nutrition
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