Fork and Beans

Making food fun for the family

Gluten-Free Vegan Candy Cane “Oreos”

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Candy Cane Oreos. That’s right, you are not seeing incorrectly. Gluten free. Vegan. So just so we are clear, these are gluten-free vegan candy cane “Oreos.” Shall I go on? Or shall I allow the pictures to do all the talking? Maybe both? Okay, but mainly pictures.

Homemade gluten free Oreos stuffed with crushed candy canes and coated with dairy free chocolate!

When it comes to cookies, I don’t mess around. When the holidays approach, I immediately want to eat a Candy Cane Oreo from Trader Joe’s because I am classy like that. Now I know that Oreos are technically vegan but what happens when you find yourself unable to eat the gluten from the cookies?

Homemade gluten free candy cane Oreo cookies 

What better baking experiment to partake in then to create a gluten-free and vegan holiday sprinkled Oreo, hand-dipped in chocolate and decorated with candy canes? I knew you would agree… Feel free to leave them undipped in chocolate if you so desire. Then again, everything tastes better with chocolate, right?

Gluten free vegan Candy Cane Oreos 

Gluten free Vegan Candy Cane “Oreos” are almost in your mouth: 
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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
Print Recipe

Ingredients

Scale

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

Instructions

  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.

You can also view these bad boys as Honorable Mention for VegNews’ Holiday Cookie Contest (and see how I’ve since then updated the photos). The end.

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.

Reader Interactions

Comments

  1. lilivee

    Hi Cara! 🙂
    I just wanted to say that I really like your blog and your photography. All your foods look so tempting! (Maybe you can tell I’m a passionate dessert-lover?)
    May I ask which program you use for editing your photos? 🙂

    Greetings and a happy new year, Lara

    • Cara

      Hi Lara! Thank you so much for the kind words–truth be told, all I use for photo editing is picmonkey.com. It used to be free but now charges $5/month if you want the good stuff 🙂 Hope you had a happy new year.
      xo,
      Cara

    • Cara

      That’s what I’m saying girl 🙂 haha. You ratbag, wishing you a very MERRY Christmas, friend. xo PS Those Jo Jo potatoes…girl. Wow. You are a freaking genius!

  13. mmmarzipan

    Oh my gosh! I just made peppermint chocolate bark yesterday and the flavour combo is amazing! I LOVE the look of your recipe (all of them actually, but I am particularly partial to the festive flavours right now 😉 ) Amazing work… as always! Fabulous! x

    • Cara

      I just searched your bIog to find the peppermint chocolate bark but couldn’t find it. Now I know there is NO way you would tempt me with the idea of making a delicious without sending me the recipe (wink wink) 🙂 … xo

      • mmmarzipan

        Aw, sweet, Cara! I *just* posted the recipe (plus a couple of others in the same post) now! The candies are called polkagrisar in Swedish and I believe they are vegan too. Christmas hugs and best wishes to you xx

Trackbacks

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