Matcha Vegan Oreos

Those Matcha Vegan Oreos have a unique place in my heart now, becoming one among my preferred cookies I’ve ever baked. those oreos are vegan, gluten-loose, and definitely extraordinary. I at first posted these Matcha Vegan Oreos on my Instagram feed closing Sunday, which became St. Patrick’s day.

Due to the fact that I had made and photographed these that day, I wasn’t going to have time to write down the recipe, edit all the pictures, and and so on, in time to put up the recipe. So i stopped up simply enhancing one of the photos I had taken and posting that on Instagram in honor of St. Patrick’s Day last week.

Sure, these Matcha Vegan Oreos are a awesome St. Patrick’s Day treat also. revel in! If you want vegan cookies, and if you want matcha, i am certain you will love those Matcha Vegan Oreos!

Chocolate cookies

  • 1 1/2 cup almond flour
  • 1/4 cup arrowroot powder
  • 3 tablespoons cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1/4 cup coconut oil melted
  • 1/4 cup maple syrup
  • 1/2 teaspoon vanilla extract

Vegan Matcha Buttercream

  • 1/4 cup  palm shortening
  • 1/3 cup  unsalted vegan butter softened
  • 2  cups  powdered sugar sifted
  • 1 tablespoon matcha powder
  • 1  teaspoon  vanilla extract
  • 1 tablespoon almond milk if necessary to thin out consistency

prepare the dough

  1. Sift almond flour, arrowroot powder, cocoa powder, baking soda, and salt together. Set apart.
  2. blend melted coconut oil, maple syrup, and vanilla.
  3. upload dry elements to the moist substances until the dough comes together.
  4. Wrap dough in plastic wrap, let it rest within the fridge for at the least 2 hours to set.
  5. dispose of from the refrigerator.
  6. let dough relaxation on the counter for 5-10 mins to get a bit softer so you’re able to roll it out.
  7. Roll dough out.
  8. Divide dough in 1/2. it's going to simply assist if you roll the dough between portions of wax paper, due to the fact the dough will be very sticky.
  9. Roll out one half of of the dough until about 1/8” thick.
  10. Use any cookie cutter of your choice to reduce your cookies. I used a mini coronary heart cookie cutter within the middle of half of of my cookies, so I ought to make the filling peek out a touch bit like you can see in my snap shots.
  11. in case you find the cookies are too sticky and tender to be lifted up and moved, vicinity them inside the freezer for approximately five minutes, and then you can arrange the cookies in a baking sheet about 1/2 apart from every different.
  12. Pre-heat the oven to 350F.
  13. while the oven pre-heats, hold cookies bloodless inside the freezer or fridge.
  14. Bake each tray for eight-10 minutes, rotating in between.
  15. take away cookies from the oven and permit them to cool down earlier than filling.

Vegan Matcha Buttercream

  1. Sift powdered sugar and matcha together. Set aside.
  2. Cream shortening and vegan butter with an electric mixer for 1 minute. Scrape down the bowl as important.
  3. With the mixer off, upload powdered sugar and matcha to the bowl. mix on low until included. boost speed to high and cream till fluffy and smooth. add vanilla and blend to incorporate.
  4. in case your vegan Matcha Buttercream appears too stiff, you can upload the almond milk to try to make it thinner. Don’t upload too much, upload simply a bit at a time and mix to test and check for consistency.

To bring together

  1. vicinity matcha buttercream in a piping bag. Pipe inside the center of half of of the cookies.
  2. top every cookie with any other one.
  3. vicinity in the fridge to permit the filling set.


  1. those Vegan Matcha Oreos will keep nicely for up to one week, inside the refrigerator.