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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.
THESE CHOCOLATE COOKIES AND CREAM ARE
- vegan
- dairy-free
- egg-free
- chewy and soft on the inside
- crispy on the outside
- chocolaty
- quick and easy to make
- delicious
- packed with big chunks of Oreo cookies
- a perfect treat for Oreo lovers
WHAT YOU NEED TO MAKE CHOCOLATE COOKIES & CREAM COOKIES
You need the following ingredients to make these vegan chocolate cookies and cream cookies (the exact measurements are in the recipe card below):
- All-purpose flour – To make the cookies gluten-free, use gluten free 1:1 baking flour.
- Cornstarch – makes the cookies thicker and softer in the center.
- Cocoa powder – Use good-quality natural unsweetened cocoa powder.
- Baking soda – leavens the dough and makes the cookies soft and chewy in texture.
- Sea salt – balances the sweetness.
- Vegan butter – Use vegan butter that has around 75-80% fat. Let the butter soften at room temperate before making the dough.
- Granulated sugar – helps the cookies to spread.
- Brown sugar – keeps the moisture within the cookies, therefore helps to make them chewy and soft.
- Unsweetened almond milk – Use any plant-based milk of your choice, such as oat, soy, or cashew milk. Make sure it has room temperature.
- Oreo cookies – Broke the cookies by hand to make big chunks.
Equipment you need:
- Baking tray – I recommend using a light-surface baking tray.
- Parchment paper
- Medium-size bowl
- Whisk
- Large bowl
- Hand mixer or a stand mixer
- Silicon spatula or wooden spoon
- Ice cream scoop – medium size – 2,8 tbsp/1,4 oz/2 inches (5cm)
- Cooling rack
HOW TO MAKE VEGAN CHOCOLATE COOKIES AND CREAM COOKIES
You will find the instructions and ingredients list in the recipe card at the bottom of the post.
1. Step: Preheat the oven and prepare the baking tray
Preheat the oven to 350°F (175°C) and line the baking tray with parchment paper (it will prevent the cookies from burning at the bottom). Set the tray aside.
2. Step: Combine dry ingredients
In a medium-size bowl, whisk together all-purpose flour, cornstarch, cocoa powder, baking soda, and a pinch of sea salt. Set aside.
3. Step: Make cookie dough
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.
4. Step: Bake the cookies in preheated oven
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.
FREQUENTLY ASKED QUESTIONS:
DOES THE COOKIE DOUGH NEED TO BE REFRIGERATE BEFORE BAKING?
No, you don’t need to refrigerate the cookie dough. Bake the cookies right after dividing them into balls. However, refrigerating the cookie dough (1 hour to overnight) will help to develop more flavor.
Note: You can keep the dough in the fridge for up to a week.
HOW TO STORE CHOCOLATE COOKIES & CREAM COOKIES?
First, make sure the cookies have cooled completely. Then store the cookies in an airtight container at room temperature or in the fridge.
HOW LONG DO VEGAN COOKIES & CREAM COOKIES LAST?
The cookies will maintain their taste and texture for 3 days at room temperature, but you can store them for up to 2 weeks in a cool place.
CAN I FREEZE COOKIES & CREAM COOKIES?
To freeze baked cookies, first, make sure they have cooled completely, then put them in an airtight container or zip-lock bag and store them in the freezer for up to 3 months. Before serving, let them thaw at room temperature or warm them in the oven preheated to 350°C (175°C) for a few minutes.
You can also freeze scoops of cookie dough balls for up to 3 months. Then bake them for additional 2-5 minutes than the recipe calls.
IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:
- White Chocolate Pistachio Cookies
- Chocolate Orange Cookies
- Strawberry Oatmeal Cookies
- Pretzel Chocolate Chip Skillet Cookie
- Vegan Chocolate Oreo Cake
- No-Bake Oreo Lasagna Dessert
If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery.
Happy baking!
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.
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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
Did you make this recipe?Tag @plantifulbakery on Instagram and hashtag it #plantifulbakery!
Nutrition Facts
Serving: 1 cookie / Calories: 196kcal / Total Fat: 8,1g / Saturated Fat: 4,0g / Cholesterol: 0mg / Total Carbohydrate: 29,9g / Fiber: 1,3g / Sugar: 15,1g / Protein: 2,2g / Sodium: 88mg / Iron: 0,8mg
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