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    You are at:Home»Dairy-Free Recipes»Condiments and Salad Dressings»Instant Dairy-Free Oreo Cookie Butter (Just 3 Ingredients!)

    Instant Dairy-Free Oreo Cookie Butter (Just 3 Ingredients!)

    22
    By Alisa Fleming on March 6, 2015 Condiments and Salad Dressings, Dairy Free Desserts, Dairy-Free Recipes

    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.

    3 Ingredient Dairy-Free Oreo Cookie Butter Recipe - To easy not to try! Naturally dairy-free, nut-free and vegan!

    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.

    3 Ingredient Dairy-Free Oreo Cookie Butter Recipe - To easy not to try! Naturally dairy-free, nut-free and vegan!

    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!

    3 Ingredient Dairy-Free Oreo Cookie Butter Recipe - To easy not to try! Naturally dairy-free, nut-free and vegan!

    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 gluten-free dairy-free Oreo cookie butter, use gluten-free + dairy-free chocolate sandwich cookies like KinniToos, Glutino, or Mi-Del.

    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.

    Instant Dairy-Free Oreo Cookie Butter
     
    Print
    Prep time
    5 mins
    Total time
    5 mins
     
    You don't need a Vitamix, but feel free to use this recipe to justify a purchase. Blame me. I'm tough. You'll never, ever regret the purchase. Use whatever mix of oil you want. All coconut oil was too overpowering, but the melt-in-your-mouth texture of coconut oil is awesome in this...so I went half coconut and half palm.
    Author: Speedbump Kitchen
    Serves: 36 "cookie" servings
    Ingredients
    • 1 14.3 oz. box Oreo cookies (see notes in post above for organic and gluten-free options)
    • 2 tablespoons coconut oil
    • 2 tablespoons palm oil shortening (Meg uses Spectrum Naturals)
    Instructions
    1. 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.
    2. 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.
    3. Store in an airtight container at room temperature.
    3.2.2925
    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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    22 Comments

    1. Neekita on September 23, 2017 9:28 pm

      Hey there, do you remove the cream between the cookies to make this butter?

      Reply
      • Alisa Fleming on September 24, 2017 8:15 am

        Nope, cream and all!

        Reply
    2. Lili on March 24, 2017 9:12 am

      Do you absolutely need shortening?

      Reply
      • Alisa Fleming on March 24, 2017 9:49 am

        You can try using all coconut oil or swapping in buttery spread, but the results may vary. Keep in mind that sandwich cookies are usually made with shortening, so if you are trying to avoid shortening altogether, this is not a good recipe for you.

        Reply
    3. Theresa on July 3, 2016 4:43 am

      Sounds delish! How long will it keep on the counter?

      Reply
      • Alisa Fleming on July 3, 2016 6:45 am

        It will be best within a few days (those cookies do lose freshness once open!), but may keep for up to 1 week. You can freeze it to keep longer.

        Reply
    4. Pingback: The Ultimate List of Nut Butters • Sweetly Petite

    5. Pingback: Oreo Cookie Butter | All Gluten-Free Desserts...All the Time

    6. amanda @ fake ginger on March 9, 2015 7:16 pm

      Okay, first, I had NO idea that Oreos are dairy-free and vegan! That’s awesome. And second, this is the best thing I’ve seen all day. If I had some Oreos, I’d whip it up right now!

      Reply
    7. Alyssa @ Simply Quinoa on March 9, 2015 6:50 pm

      This is seriously like every kid’s dream. How amazing!

      Reply
    8. Brandy M on March 9, 2015 1:31 pm

      I have never thought about this before. Actually I didn’t know you could do this with Oreos! I know a certain little boy that would love this!! Thank you for sharing!

      Reply
    9. susan @ the wimpy vegetarian on March 9, 2015 12:41 pm

      OMG how easy and fantastic. My stomach just growled. This is just a fabulous idea. Pinning right now!

      Reply
    10. Kirsten on March 9, 2015 11:48 am

      Alisa,
      I was just chatting with a friend about school administration and food allergy woes, and learned that Oreos are dairy free. I’m so glad you’ve posted Meg’s recipe, so now I’ve got 2 links to share with my friend and her son!
      Thank you!

      Reply
      • Alisa Fleming on March 9, 2015 11:52 am

        That’s so cool! Thanks for sharing Kirsten 🙂

        Reply
    11. Lisa @ Low Carb Yum on March 9, 2015 9:38 am

      I really like this idea, but would use a homemade version of the oreos to be sure about the ingredients. Always looking for cool things to do with my Nutribullet blender.

      Reply
      • Alisa Fleming on March 9, 2015 11:53 am

        Sounds excellent – homemade is always better!

        Reply
    12. Kristina on March 9, 2015 8:15 am

      oreos – the classic ones, not the new flavors or double stuffed – are an old favorite of mine. I rarely had them as a kid (my mom made everything, no packaged foods in the house!), but in college we always had them around, I think, and every now and then Jason will pick some up 🙂

      spreading this on a ritz cracker? genius!

      Reply
    13. Stephanie on March 9, 2015 8:01 am

      Mmmmmmm, I could eat this with a spoon!

      Reply
    14. Arman @ thebigmansworld on March 9, 2015 12:08 am

      LOVE this! I loved the cookie butter I tried in America and love the oreo twist here!

      Reply
    15. Healing Tomato on March 8, 2015 9:41 pm

      I had no idea that you could make butter out of oreo cookies! This is something I have to try. Absolutely delicious!

      Reply
      • Alisa Fleming on March 9, 2015 8:32 am

        I know huh? Seriously fun!

        Reply
    16. Sarah Hatfield on March 6, 2015 8:50 am

      Yay! I love Meg’s recipes so much, and this one is such fun. We’ve made it with other dairy-free cookies, too!

      Reply

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