Units
Scale
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