Description
Soft chocolate cookies that are filled with rich, melt-in-your-mouth vegan cashew frosting.
Instructions
- Make a batch of thevegan buttercream frosting. Once it’s made allow it to sit at room temperature so that it’s easy to spread on the cookies.
- Make a batch of the Gluten Free Chocolate Cookies. Allow to cool completely, 1 to 2 hours.
- Once the cookies are cooled spread about 2 tablespoons of the frosting on the bottom side of one cookie and place another cookie on top of that cookie. Serve immediately.
- If you need to make the oreos ahead of time you can assemble each one and then individually wrap the oreos in plastic wrap. Keep them at room temperature. You can do this up to 1 day ahead of time, however they are best when fresh.
Notes
*These oreos are made with soft cookies. If you prefer a crunchy cookie you could try making the oreos with my Thin and Crispy Chocolate Cookies, which are also gluten free.
For a lighter oreo you could just spread the frosting on one cookie. We found this is what we usually prefer to do because the oreo sandwiches are quite filling.
You could make the Vegan Cashew Frosting up to 5 days in advance and store it in an air tight container in the fridge until ready to use. I do suggest making the cookies the same day or only 1 day before you plan to eat the oreos because the cookies are really best the fresher they are.
