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Gluten-Free Vegan Candy Cane “Oreos”

  • Author: Fork & Beans
  • Prep Time: 25 mins
  • Cook Time: 10 mins
  • Total Time: 35 mins
  • Yield: 12 cookie sandwiches 1x



Dry Ingredients:

Wet Ingredients:

  • 4 Tbsp. nondairy milk
  • 2 Tbsp. coconut oil, solid (or non-hydrogenated shortening)
  • 1 Tbsp. molasses
  • ½ tsp. vanilla extract

Cream Filling:

  • 7 Tbsp. non-hydrogenated shortening
  • 3 c. powdered sugar
  • 1/2 tsp vanilla extract
  • 1/2 tsp peppermint extract
  • 1/2 c. crushed candy canes (reserve half for sprinkling after chocolate dipping)

Chocolate Coating:

  • 1 c. nondairy chocolate chips, melted (I use Enjoy Life)
  • 1 Tbsp. coconut oil (or shortening)
  • ½ tsp. peppermint extract


  1. Preheat your oven to 350 degrees. Line a baking sheet with parchment paper.
  2. Whisk together the dry ingredients together in a medium bowl. Using a fork, “cut” in the oil or shortening into the flour to create pea-sized bits. Add the remainder of the ingredients. Your dough should be smooth. If not, add 1 tablespoon at a tune until smooth.
  3. Roll half the dough between two pieces of parchment paper. Cut into 2″ circles. Repeat with the second half of the dough. Should make 24 circle cookies.
  4. Bake for 8 minutes. Cool on a wire rack (they will firm up the longer they sit).
  5. With an electric mixer on medium speed, whip up the Oreo filling ingredients (except the crushed cane canes) until smooth. Fold in 1/4 c. crushed candy canes. Pour into a plastic baggie and cut one corner out. Pipe the filling onto one cookie and then sandwich with another.
  6. In a shallow dish, combine the melted chocolate, mint, and shortening (or oil) until smooth. Dip each cookie into the melted mint chocolate and sprinkle with the remainder crushed candy canes. Allow to set on a piece of parchment paper until firm. You can either freeze or sit on the counter.