Though some of the food “holidays” are rather surprising (national mulled wine day, really?), it wasn’t too much of a shocker that there would be a day to honor the iconic American cookie classic, Oreos. Yes today is national Oreo day, and what better way to celebrate than with a fun way to enjoy them! We sourced this dairy-free Oreo cookie butter recipe from Meg of Speedbump Kitchen, a delightful dairy-, egg-, and nut-free food blog.
Though she’s a pediatrician, the mom of three behind Speedbump Kitchen believes in enjoying all things in moderation – as long as you aren’t allergic! I was easily roped into this philosophy when I saw her adorable recipes for Strawberry Napoleons and Mickey Ice Cream Sandwiches. Not to mention, with her busy schedule, Meg knows that simplicity is key, as evidenced in this couldn’t-be-easier recipe for dairy-free Oreo cookie butter.
It’s amazing by the spoonful, but dairy-free Oreo cookie butter is really made for spreading… on crackers, strawberries, and even on potato chips – sweet, salty, crispy and chocolate – yes please!
Amazing photos by Meg of Speedbump Kitchen. Recipe and images reprinted with permissions.
Special Diet Notes: Dairy-Free Oreo Cookie Butter
By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, vegan / plant-based, and vegetarian. Yes, believe it or not, Oreos are accidentally dairy-free and vegan (please verify the sugar source if you have strict vegan concerns)!
For natural or organic dairy-free Oreo cookie butter, look for alternate brands like Newman’s Own and Country Choice. They aren’t healthy, but they are free of high fructose corn syrup and other undesirable ingredients found in Oreos. Don’t feel like you have to be brand loyal to enjoy this recipe – your favorite chocolate sandwich cookies should work deliciously!
Note that Oreos and most brands of chocolate sandwich cookies (even the organic ones) do contain soy lecithin, which may or may not be suitable for those with soy concerns.
- Place all ingredients in a food processor or high-speed blender, and blend until smooth. It takes a several minutes. Just keep scraping the sides down, it will eventually happen, I promise.
- The mixture will be warm and soupy after blending, but will firm up when it comes back to room temperature. If you're anxious, it can be chilled briefly to speed up the process.
- Store in an airtight container at room temperature.