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Soft and chewy vegan cookies and cream chocolate chip cookies are perfect for any occasion. Made with chunks of Oreo’s, white chocolate and dark chocolate, these cookies are pretty much the perfect cookie. I can confidently say these cookies were love at first bite.
These vegan cookies and cream cookies are…
- super easy to make!
- soft and chewy, with pools of white and dark chocolate…oh AND a little crunch from the oreos!
- oh, SO delicious
Ingredients for vegan cookies and cream chocolate chip cookies…
- Oreos: these are not only the hero of the recipe but they gift us with a lovely little crunch with every bite.
- Chocolate: vegan white chocolate and vegan dark chocolate add a perfect balance to this cookie!
- Flour: all-purpose flour allows our cookies to be soft.
- Sugars: light brown sugar and granulated sugar gift us with chewy cookies!
- Butter: I like to use vegan salted butter, but feel free to use unsalted and just add in an extra pinch of salt to your cookies!
- Flaxmeal: the mixture of flaxmeal with a little hot water help bind the cookies together.
- Baking soda: because these cookies don’t have any egg’s in them, baking soda helps our vegan cookies rise.
- Vanilla extract: cookies and creams cookies need a good amount of vanilla extract, in this recipe we use 2tsps!
- Salt: just to balance out the sweetness.
All about the add-ins…
Chop Oreo’s into medium-sized chunks. the reason for this is when we go in to fold them into the cookie dough batter they’ll break down a little more.
Grab a few more Oreo’s and scrape out the cream. Set aside until the cookie dough is rolled into balls.
Chop equal parts of vegan white chocolate and vegan dark chocolate into chunks. If you don’t have vegan white chocolate just double the amount of dark chocolate!
Making the cookies and creams cookie dough…
To make the flaxegg combine flaxmeal with hot water. Set aside.
Beat softened vegan butter with light brown and granulated sugar until light and fluffy. This can be done with a hand-held whisk or even a wooden spoon! Add in the vanilla extract and flaxegg. Beat together until combined.
In the same bowl, add flour and baking soda. Fold together until no flour is visible. Add in the crushed Oreo’s, white chocolate and dark chocolate. Fold to combine.
Cover with a lid and refrigerate for 1-2 hours.
Baking the ultimate vegan cookies and cream cookies
Remove the cookie dough from the fridge and roll into 2 tbsp sized balls. Once you have 22 cookie dough balls, poke them with a few more crushed Oreo’s, chocolate and the cream we removed earlier!
Place them onto a baking sheet, 3-inches apart as they will spread a little! Bake for 11-12 minutes or until the edges start to set.
Remove from the oven, allow to cool on the baking tray for 5 minutes, then transfer onto a cooling rack to cool for another 5 minutes.
TIP: If your cookies look a bit wonky, just grab a big round cookie cutter and as soon as the cookies come out of the oven, nudge them very gently into a circle!
Enjoy warm with a tall glass of oat milk!
Tips on how to make this vegan cookie recipe perfectly…
- Use room-temp butter
- Chop Oreo’s into medium sized chunks
- Poke the cookie dough balls with the add-ins to be gifted with pretty cookies
How to store these cookies…
Store in an air-tight container at room temp for around a week. Refrigerate for up to 2 weeks, and freeze for up to a month or two!
More vegan recipes you’ll love
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Ingredients
- 226 g salted vegan butter (at room temp)
- 150 g light brown sugar
- 50 g granulated sugar
- 2 tsp flaxmeal
- 3 tsp hot water
- 2 tsp vanilla extract
- 260 g all-purpose flour
- 1/2 tsp salt
- 3/4 tsp baking soda
- 18 Oreo's (chopped into medium sized chunks)
- 50 g vegan white chocolate bar (chopped into chunks)
- 50 g vegan dark chocoalte bar (chopped into chunks)
Instructions
- dough Cookie dough: Combine flaxmeal with hot water, set aside. Beat vegan butter with both sugars until light and fluffy. Mix in the flaxmeal mixture and vanilla extract. Add the all-purpose flour, baking soda and salt. Fold together until no flour is visible. Fold in the crushed Oreo's and both chocolates. Cover and refrigerate for 1 hour.
- pre-heat Pre-heat oven to 180°C/350°F and line a baking sheet with parchment paper. Set aside.
- bake Baking: Roll cookie dough into 2 tablespoons sized balls. Scrape the insides of a few Oreo's and gently press into the cookie dough balls, along with a few more crushed Oreo's and chocolate chunks. Place on the baking tray and bake for 11-12 minutes or until the edges start to set and become a little golden. *see notes.
- cool Allow to cool for 5 minutes on the tray, then, transfer onto a cooling rack and cool for another 5 minutes. Enjoy warm!
Notes
*If your cookies look a bit wonky, just grab a big round cookie cutter and as soon as the cookies come out of the oven, nudge them very gently into a circle!
Nutrition
- Calories: 180
