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+ servings
Choccolate cookies with chunks of Oreo cookies

VEGAN CHOCOLATE COOKIES AND CREAM COOKIES

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These Vegan Chocolate Cookies & Cream Cookies are soft, chewy, with big chunks of Oreo in every bite. They are quick and easy to make in less than 25 minutes. Dairy-free, egg-free.
Prep Time:10 mins
Cook Time:11 mins
Total Time:21 mins
Course: Cookie, Dessert, Snack
Cuisine: American
Diet: Vegan
Yield: 10 cookies
Calories: 196kcal
Author: Plantiful Bakery

Ingredients
 

  • 135 g all-purpose flour
  • 1 tbsp (8 g) cornstarch
  • 2 tbsp (15g) unsweetened cocoa powder, natural
  • 1/4 tsp baking soda
  • pinch of sea salt
  • 75 g (1/3 cup) vegan butter, soft*
  • 67 g (1/4 cup) granulated sugar
  • 50 g (1/4 cup) brown sugar
  • 2 tbsp (30 ml) unsweetened almond milk , (or any plant-based milk)
  • 8 Oreo cookies, roughly chopped (big chunks)

Instructions

  • Preheat the oven to 350°F (175°C) and line the baking tray with parchment paper. Set aside.
  • In a medium-size bowl, whisk together all-purpose flour, cornstarch, cocoa powder, baking soda, and a pinch of sea salt. Set aside.
  • In a large bowl using a hand mixer or a stand mixer, beat vegan butter with granulated sugar, and brown sugar on medium speed for about 1 minute until creamy. Add unsweetened almond milk and mix until incorporated. Scrape down the sides and mix again as needed to combine. Add flour mixture, and mix on low until just combined. Add chunks of Oreo cookies and gently fold them in with a spatula or wooden spoon.
  • Scoop out 10 dough balls (using medium size scoop – 2inch /5cm). Place the cookie dough ball on the prepared baking tray (make some space between them), top with more Oreo chunks (if desired), and bake in a preheated oven for 11-12 minutes.
  • Take the cookies out of the oven and let them sit on the tray for about 2 minutes. Then transfer them to a cooling rack and let cool for about 10 minutes.
  • Serve and enjoy!

Notes

* Vegan butter: Use vegan butter that has around 75-80% fat. Let the butter soften at room temperate before making the dough.

Storing:

First, make sure the cookies have cooled completely. Then store them in an airtight container at room temperature or in the fridge. They will maintain their taste and texture for 3 days at room temperature, but you can store them for up to 2 weeks in a cooler place. You can also freeze them for up to 3 months.
Please read my blog post above for tips and helpful information.

Nutrition

Calories: 196kcal
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