Are you a huge fan of anything Oreo? I totally am, but after going gluten-free, Oreo cookies are technically off limits. These are gluten-free, dairy-free and vegan!
Oreoooo, I love you so! Oreo’s definitely used to be my favorite dessert. Not only did I love to dip them in peanut butter, but I also used to get Oreo blizzards at Dairy Queen, make Oreo pies and all sorts of other delectable treats. So when I found that there were gluten-free and dairy-free options that taste almost identical, of course I got on board.
I personally like the Glutino brand (not sponsored), because the ingredients are not only dairy-free, but are almost grain-free as well. They do contain rice flour, but I have no issues with rice anymore, so I can indulge in moderation happily.
If you’re looking at this recipe and thinking “Deanna, these are really far from being low-carb…” I am totally with you there. I generally follow a low-carb diet, but I do think that, for those not prone to falling off the wagon, that an occasional sweet treat with actual sugar in it can be ok.
There is no reason to fear sugar, as long as the sugar demon does not have you in its clutches. We all have enough stress in our lives, am I right?
And I really haven’t found a good store-bought low-carb Oreo, other than the one I made myself. But taking the time to make those, plus this? Not in the cards right now. I’ll put that on my list for a future recipe though, so stay tuned!
Making these delicious no-bake gluten-free oreo bars is also pretty simple, as I’m sure you would expect. Start by crumbling some cookies in a blender until you form a fairly fine powder. Mix with melted butter and mix the two together.
Take a sandwich sized container (5 in x 5 in approximately) and grease the bottom. Press the mixture into the bottom and place into the fridge to harden.
While that is hardening, take a can of coconut milk and scoop out the solidified stuff at the top. You’ll only need this stuff (the coconut cream) for the recipe. To that, you’ll want to crumble up some more cookies and add them in.
Add in additional sweetener if you’d like, then pour the mixture on top of the cookie crumble base. If desired, add a few more cookies on top, and press them into the top of the mixture.
Return to the fridge and let set for at least one hour. These can be stored in the fridge for 3-4 days, or in the freezer for a month in an air-tight container. If freezing, allow to thaw for 5-10 minutes at room temperature before consuming.
If you give these no-bake gluten-free oreo bars a try, please let me know what you think in the comments below. Also be sure to follow me on Facebook and Pinterest so you don’t miss a recipe!
If you love these no-bake gluten-free Oreo bars, then you will love these other desserts!
No-Bake Gluten-Free Oreo Bars
- 10 gluten-free oreo cookies, crumbled I like the glutino brand
- 4 tablespoons unsalted butter or coconut oil
Coconut Cream Layer
- 1 can full-fat coconut milk (13.66 fl oz)
- 6 gluten-free oreo cookies broken into pieces
- Sweetener to taste I did not add any more, but if you have a strong sweet tooth, you might want to add two extra tablespoons of sugar or so
- Crumble gluten-free oreo cookies by hand or in a blender, until a fairly fine powder. You don't want any large chunks, but a few smaller ones are ok.
- Melt butter and mix in oreo cookie crumble. Stir until well-mixed.
- Place mixture in the bottom of a greased or parchment paper lined container. I recommend using something around the size of a sandwich container (5 in x 5 in). Press down to form a crust.
- Place in fridge for a few minutes, or until it begins to harden.
Coconut Cream Layer
- For this recipe, you will want the top part of a can of coconut milk (the solid stuff). Do not shake the can before opening. If it's warm where you live, it might help to refrigerate the can before you open it.
- Add coconut cream to a microwave-safe dish and microwave until softened. Stir in sweetener to taste.
- Break up oreo cookies and add half into the mixture and stir.
- Add coconut cream layer on top of the cookie crust. Smooth down with a spatula.
- Spread remaining broken-up oreos on top of mixture.
- Return to fridge and allow to set, approximately 1 hour.
- Cut into pieces and enjoy. Stores best in the fridge for 3-4 days. These can also be frozen and then thawed out for a few minutes at room temperature before consuming.