Gluten-free Dairy-free No-bake Oreo Pie
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Gluten-free Dairy-free Oreo Pie - No-bake, egg-free, nut-free. 6 ingredients and only 15 minutes prep!,

This gluten-free, dairy-free, nut-free, egg-free Oreo pie is SO dang easy to make and takes only 5 ingredients and 15 minutes prep yet delivers big on taste and presentation. That’s what we call WINNING people!

I totally grew up loving on the Oreo dessert in a box (anyone else?!), as I loved all things Oreo. I’m thrilled that this one delivers a similar creamy delicious texture with more nutrient-dense ingredients, thanks to the NEW gluten-free Oreos. If you can’t find those near you, you can use any gluten-free chocolate sandwich type cookie, I included in the recipe how many cookies are needed. Though we don’t like them as much as the GF Oreos, we used to get the Glutino brand at Walmart that is GF/DF too.

I love that this is such minimal work, just a little bit of blending and pouring. It is flexible and can be made in a pie pan, springform pan, or 9×9 pan depending on what you have available.

This dessert gets its thickness from gelatin that is easily just blended into the filling. I use simple/affordable plain gelatin packets from the Jello aisle, but there are some great grass-fed gelatin out there like from Vital Proteins.

This is a great one for any gathering, family dinner, or just because it’s so easy!

Gluten-free Dairy-free Oreo Pie - No-bake, egg-free, nut-free. 6 ingredients and only 15 minutes prep!,

Gluten-free Dairy-free Oreo Pie

Autumn @wholefoodfor7
4.60 from 5 votes
Prep Time 15 mins
Chill time 4 hrs
Course Dessert
Servings 8 people


Oreo Crust

  • 1 13.29 oz package Regular Gluten-free Oreos, about 33 cookies
  • 1/3 cup melted coconut oil or ghee

Oreo Filling

  • 2 15oz can coconut cream, whole can at room temperature
  • 1/3 cup honey
  • 3 tablespoons powdered gelatin or 4 0.25 individual packets
  • 1 teaspoon vanilla
  • 16 Gluten-Free Oreos


Oreo Crust

  • In food processor or blender, pulse the package of Oreos into fine crumbs. Add the melted coconut oil or ghee until well combined.
  • Spread Oreo crumb mixture into a 9" pie tin, 9" springform pan, or 9x9 square cake pan. If using the cake pan, I found it easiest to first line it with parchment or foil sprayed with cooking oil for easy removal. Press the crumbs down firmly - I did this by placing a piece of parchment over it and then pushing down hard with my hand.
  • Put in the fridge while you make the filling.

Oreo Filling

  • In a food processor or blender, combine coconut creams, honey, gelatin, and vanilla. Blend until smooth. *If you have a high powered blender like a Vitamix, only blend at lower speeds or this will turn weirdly chunky and can't be fixed.
  • Separately, in a resuable zip top bag, smash the remaining 16 Oreos. I don't recommend blending these into the creamy mixture, as it will result in a gray, bumpy texture that still tastes great but doesn't look as nice. We like these smashed into fairly large chunks.
  • Gently stir the smashed Oreos into the creamy mixture. Pour on top of the crust and refrigerate for 4 hours or overnight. If you are in a rush, it's decently set at 1 hour, but will hold up much better after 4 hours.
  • Refrigerate leftovers in the fridge for up to 1 week or freeze for up to 3 months.


  1. Wouldn’t the filling in the Oreos be dairy?

    • Hi! Oreos are actually vegan, so no dairy in them. Which means the GF Oreos are both gluten-free and dairy-free, wahoo!

  2. This pie is delicious! It is almost too sweet though, would it help if I used only 1 can of the coconut cream. Or you said you use unsweetened coconut cream?

    • Yes, use unsweetened coconut cream, but you can add less honey if you want to decrease the sweetness. : )

  3. Should I dissolve gelatinous in water before adding.?

    • No, no need on this one! You literally just toss it all into the blender and blend and then the gelatin will help it thicken in the fridge. Super easy!

  4. Any idea what dairy products I could use in lieu of the coconut cream?

    • I don’t have a good substitute for the coconut cream for this one, unless you can do dairy and heavy whipped cream.

  5. For the Oreo crust do you take the cream out of the cookies first?

    • No, I use the whole cookie! Hope you enjoy : )

  6. 4 stars
    Am I supposed to use unsweetened or sweetened coconut cream?

    • I use full fat unsweetened canned coconut cream 🙂. Thai Kitchen is my favorite brand.

  7. 5 stars
    Can I use canned coconut milk instead of coconut cream?

    • I haven’t tested it so hard to say. Coconut milk doesn’t have as high of fat content, so it wouldn’t be as thick and may not hold together. It would need more gelatin to counter that and I can’t say without testing how much. I wouldn’t recommend it.

      • 5 stars
        While we tasted the coconut in the filling, the pie was great. Easy to make and fairly. Thank you for a great recipe that even our non allergen family loved.

        • I’m so happy it was enjoyed by all, thank you!

          • Can I use butter instead of coconut oil? No worries about dairy, just gluten and eggs.

          • Yes you could! It would be just an equal amount (1/3 cup) of melted butter (melted, then measured). Enjoy!

  8. 5 stars
    This looks great! Can’t wait to try it!! 😋

  9. 4 stars
    Love this idea but we tried it and it was too sweet. Gonna try it again without the honey. I’m hopeful!


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