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Halloween Oreos

October 2, 2014 by Cara



There have been several spottings and postings of Halloween Oreos all over social media in the past couple of weeks–stores are stocking up on these fun-filled cookies and so are my friends. There is a part of me that gets all delighted and stuff because, well, it’s Halloween season. But then I am quickly reminded that I am unable to partake in those delicious celebratory cookies. Good thing I wrote a cookbook (Decadent Gluten-Free Vegan Baking) with a gluten-free vegan Oreo recipe. All I needed to do was turn the white filling into an orange glow (I used this food coloring which is gluten-free and vegan). Piece of cake! (or cookie…)

Halloween-colored gluten free Oreos. Fresh out of the oven!

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Halloween Oreos

  • Author: Fork & Beans
  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Total Time: 30 mins
  • Yield: 12 Sandwich Cookies 1x
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Ingredients

Dry Ingredients:

  • 2 1/2 c. Cara’s All-Purpose Blend
  • 1/2 c. dark cocoa powder (or use regular cocoa powder)
  • 1 tsp. baking powder
  • 1/2 tsp. salt

Wet Ingredients:

  • 6 Tbsp. maple syrup
  • 6 Tbsp. non-hydrogenated shortening
  • 2 Tbsp. nondairy milk
  • 1 Tbsp. molasses

For the Filling:

  • 1 1/4 c. powdered sugar
  • 3 Tbsp. non-hydrogenated shortening
  • few drops of gluten-free vegan orange food coloring

Instructions

  1. Preheat your oven to 325 degrees. Line a baking sheet with parchment paper.
  2. Whisk together the dry ingredients.
  3. Add the wet ingredients and mix with a wooden spoon until a nice dough forms. It might be a little crumbly; simply place the dough on a piece of parchment paper and gently knead until a smooth ball if formed.
  4. Roll between two pieces of parchment paper until approximately 1/4″ thick. Cut into circles with a 2″ cookie cutter.
  5. Place on baking sheet and bake for 10-12 minutes. Allow to fully cool.
  6. With an electric mixer, combine all the ingredients for the filling until it becomes thick and smooth.
  7. Using a spatula, scrape the cream into a plastic baggie. Make a slit in one corner and thickly distribute the cream in a circular motion onto one cookies. Gently sandwich another cookie on top.


Notes

This recipe has be republished from the cookbook, Decadent Gluten-Free Vegan Baking with permission by Cara Reed under Page Street Publishing.

Did you make this recipe?

Tag @forkandbeans on Instagram and hashtag it #forkandbeans

 

 

 Gluten-Free Vegan Halloween Oreos

I also felt like these needed a special touch, you know, sometimes it’s comforting if your cookies look like they are store-bought. Is that a weird thing to say? Well, it’s how I feel so I bought a cookie pan that forms them into the shapes that you see. Made me feel a little better, thank you very much.

Gluten-Free Vegan Halloween Oreos

Check out my cookbook for more gluten-free vegan goodies. You just might be happy that you did!

Decadent Gluten-Free Vegan Baking by Cara Reed

hint, hint; wink, wink; nudge, nudge…and anything else I can do to convince you. Do I smell Stocking Stuffers? Maybe that’s too early. What about treats for your Trick-or-Treaters? Okay, I’m going now…

 

 

namastasty

YOU ALSO MIGHT LIKE:

  • Halloween Owl Sugar CookiesHalloween Owl Sugar Cookies
  • Vegan Peanut Butter Cup CookiesVegan Peanut Butter Cup Cookies
  • Salted Caramel Chocolate Chip CookiesSalted Caramel Chocolate Chip Cookies
  • Gluten-Free Vegan Iced Oatmeal CookiesGluten-Free Vegan Iced Oatmeal Cookies

Filed Under: Cookies/Bars, Copycat Treats, Dairy-Free, Desserts, Fresh Out of the Oven, Gluten-Free, Halloween, Holiday, Kid-Friendly, Nut Free, Vegan

About Cara

Based in Chicago with her husband and son, Cara is the creator behind the site Fork and Beans: A place where kids can have fun with their food.

Previous Post: « Vegan Candy Bar Caramel Popcorn
Next Post: Pomegranate Syrup “Slasher” Pancakes »

Reader Interactions

Comments

  1. Jennilee

    October 2, 2017 at 1:00 pm

    The link to the dye isn’t working. I just wanted to let you know.

  2. Ell

    October 12, 2014 at 6:32 pm

    Could the shortening be replaced by coconut oil do you think?

    • Cara

      October 13, 2014 at 4:18 pm

      Absolutely! It will just be a little more runny the moment it starts to get warm so just beware. Other than that, it’s a great sub Ell.

  3. hippymomelizabeth

    October 3, 2014 at 11:55 am

    To: Mrs. Fork and Beans,
    Can you please slow down on posting Halloween Recipes and Great Ideas and please leave at least one recipe for us other bloggers to publish—-Haha Love your recipe, Have a good One. Always loving you and your pan rocks. Talk to you soon Bye

    • Cara

      October 9, 2014 at 7:19 am

      I can’t and I won’t! 🙂 It’s the season, I tell you. It brings the life out of me… xo

  4. The Peace Patch

    October 3, 2014 at 8:09 am

    Supercool…dark and dazzling at the same time! In case anyone’s interested I found the pan on sale for 7.99
    http://www.surlatable.com/product/PRO-1432137/Wilton+Sandwich+Cookie+Pan
    and a cutter set and lots more ideas here
    http://sugarcraft.com/catalog/holiday/hal-thanks/hal-cookies.htm
    Thanks for the recipe and gift idea!

    • Cara

      October 9, 2014 at 7:19 am

      Look at you, doing your research. Love it! I got that pan from JoAnns too. xo

  5. Jessica DeMarra

    October 2, 2014 at 6:02 pm

    You are a champ! Only 2 days after VeganMoFo ended and you are back in the kitchen. I needed a slightly bread and my kitchen needed a deep. My hat off to you! These look amazing (as usual!) LOVE Oreos, when I found out Oreos are vegan I knew I could commit. Bravo!

    • Jessica DeMarra

      October 2, 2014 at 6:04 pm

      And by bread, I mean break. And by “deep”. I mean deep clean. Thanks auto-correct for embarrassing me on the internet.

      • Cara

        October 9, 2014 at 7:29 am

        HAHAHAHA! Best comment and reply to comment ever. EVER.

  6. Kat

    October 2, 2014 at 3:43 pm

    These are sooo stinkin’ cute! Love it!!

    • Cara

      October 9, 2014 at 7:20 am

      Thanks Miss Kat!

  7. Becky

    October 2, 2014 at 10:14 am

    These look delicious! I’d quite like to add some orange flavouring to the creme too. Mmmm.

    • Cara

      October 9, 2014 at 7:21 am

      Becky, this is a great idea! Now I wish I had orange flavoring. Maaaaaan 🙂

  8. Laurel

    October 2, 2014 at 10:02 am

    And… only 1 left but, lookeehere wouldya? http://www.amazon.com/Wilton-Halloween-Spider-Cookie-Stamp/dp/B0052OEMWQ/ref=sr_1_5?s=home-garden&ie=UTF8&qid=1412269139&sr=1-5&keywords=spider+cookie+stamp

    • Becky

      October 2, 2014 at 10:15 am

      nice!

    • Cara

      October 9, 2014 at 7:21 am

      It’s a sign that I must buy!

  9. Laurel

    October 2, 2014 at 9:55 am

    yUMmy OMG Change one letter for Mummy. How appropriate. Speaking of which why can’t we get those Archaeologists to just keep their hands on the cookies rather than on the sarcophagi? I have a lot of questions non of which will fail to be satisfied by Halloween oreos Cara style. Also I need a spider cookie pan, stamp or something. Nap time. Bye.

    • Cara

      October 9, 2014 at 7:23 am

      You are using big words again. Keep it simple, smarty pants. I’m blonde. haha. Love you!

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Welcome, I’m Cara! At Fork and Beans you will find creativity at every corner. From snack ideas, to holiday fun–even crafts and activities to do with your kids. If you are a parent (or just love fun food), you’ve come to the right spot! Come check out the latest idea I’ve made for my family and stay awhile, won’t you?

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