Feast your eyes on the epic of epic oreos - almond butter marshmallow oreo cookies. A melted marshmallow and spoonful of almond butter sandwiched in between two gluten-free chocolate cookies. If you like smothering peanut butter on your oreos then you're going to love these!
Vegan Almond Butter Marshmallow Oreo Cookies
Okay guys, if this isn't the most fully loaded oreo you've ever come across then I don't know what is. We're talking fluffy marshmallow and silky smooth almond butter filling. They're also a breeze to make. Kinda a blessing and a curse if you ask me...
These cookies takes me back to The Parent Trap years. You know, when they both discovered they ate their oreos with peanut butter? I'd be lying if I said I didn't try my fair share of peanut butter oreos after watching the movie. Consider these vegan almond butter oreo cookies an upscale version of The Parent Trap combo.
These cookies have three major components:
Rich chocolaty shortbread-style cookies
This is the most crucial piece of the the oreo as the cookies need to be strong enough to hold the amazing filling but also moist and flavorful. Almond flour is what makes up the structure of the cookies while a little cacao powder and coconut sugar packs some rich flavor.
This is part 1 of the filling. Each oreo cookie will hold one large marshmallow. This brand is my favorite vegan marshmallow. The tricky part is melting the marshmallow and transferring it to the oreo without making a mess. I found that putting a couple marshmallows on a plate and microwaving in 10 second intervals warms it up and then it's easy to place on top of a cookie while warm.
Part 2 of the filling and also the easiest part of the entire cookie. Simply spoon a little bit of your favorite almond butter (this one is my go-to) on top of the warm marshmallow before sandwiching it all together with another cookie on top.
How to make these vegan almond butter oreo cookies
- Start by making the chocolate cookies. Simply add the cookie ingredients to a mixer and mix until a dough forms.
- Transfer the dough onto a parchment paper on a flat surface sprinkled with a little extra tapioca flour. Roll out the dough to about ½ inch in thickness. We want the cookies to have a bit of thickness so they are strong enough to hold the filling. With a 2-inch circular cookie cutter, cut circles into the dough and transfer to a baking sheet to bake in the oven. If you don't have a cookie cutter, the top of a spice jar also works!
- Let the cookies cool before adding the filling. We do this because as the cookies cool they also get a little stronger so they're less likely to crumble.
- Warm a few large marshmallows in the microwave. Place them on a plate, leaving space in between each, and microwave in 10 second intervals until soft. Then place a marshmallow on top of half the cookies. The other half of the cookies will the the tops of the oreos
- Next, spoon about a teaspoon of almond butter on top of the other chocolate cookie. Then sandwich the two cookies together. Apply a little pressure to push down the marshmallow.
Tips when making almond butter marshmallow vegan oreo cookies
- Make sure the cookies are on the thicker side. Although the chocolate cookies are prepared like sugar cookies, they shouldn't be as thin as sugar cookies. Roll out the dough to about ½ inch in thickness as they won't rise in the oven much.
- Allow the cookies to cool before assembling the oreos. The chocolate cookies will be pretty soft right when they come out of the oven. Allow them to cool for about 10 minutes before adding the filling. As they cool down, they will have more structure so they'll hold up once you add the filling.
- Warm the marshmallows up in intervals in the microwave. Marshmallows can expand fast with too much heat. That's why I recommend microwaving for 10 seconds, checking them, and then adding another 10 seconds until they are just soft enough to handle with your fingers.
- Mix up the almond butter. If you're not a fan of almond butter (we probably can't be friends...kidding!). But really, this recipe will work with any nut butter. You can go full-blown Parent Trap and make peanut butter oreos. Cashew butter or hazelnut butter would also be amazing in these oreos.