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 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.
- 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)
- 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.
Hey there, do you remove the cream between the cookies to make this butter?
Nope, cream and all!
Do you absolutely need shortening?
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.
Sounds delish! How long will it keep on the counter?
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.
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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!
This is seriously like every kid’s dream. How amazing!
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!
OMG how easy and fantastic. My stomach just growled. This is just a fabulous idea. Pinning right now!
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!
That’s so cool! Thanks for sharing Kirsten 🙂
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.
Sounds excellent – homemade is always better!
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!
Mmmmmmm, I could eat this with a spoon!
LOVE this! I loved the cookie butter I tried in America and love the oreo twist here!
I had no idea that you could make butter out of oreo cookies! This is something I have to try. Absolutely delicious!
I know huh? Seriously fun!
Yay! I love Meg’s recipes so much, and this one is such fun. We’ve made it with other dairy-free cookies, too!