Vegan Oreo Cookies
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Soft and chewy vegan chocolate chip cookies with Oreos inside! This simple recipe is made with organic Oreos for a nostalgic and crave worthy dessert you’ll feel good about enjoying.
If you’re looking for more another simple vegan cookie recipe, check out some of my other favorites like Vegan Raspberry Chocolate Chip, Eggless Sprinkle Cookies, or Vegan Dark Chocolate Chunk Cookies.
These chocolate chip cookies with Oreos are a game changer for cookie lovers that want a cleaner option! I use organic Oreos (Newman's Own Organic O's!) inside a classic chocolate chip cookie that is also vegan.
What sets these Vegan Oreo Cookies apart is their flexibility and the quality of ingredients. If you're not vegan, feel free to use regular butter and milk. I make these chocolate chip cookies with completely organic ingredients. By using organic, high-quality ingredients, you can feel good about every bite, knowing it’s better for your health and you can still take a trip down memory lane!
Why You’ll Love This Recipe
- Oreos: I use organic Newman’s Own O’s which are basically just organic Oreos. These taste even better than Oreos and they are made with organic ingredients! So whenever you’re craving nostalgic cookies, this recipe for Vegan Oreo Cookies made with organic Oreos is the way to go!
- Vegan: You’ll love this simple vegan cookie recipe for chocolate chip cookies with Oreos! These Vegan Oreo Cookies are a classic soft and chewy chocolate chip cookie with the addition of crushed up organic Oreos inside! Even if you’re not vegan you’ll love this simple vegan cookie recipe. Delaney is obsessed with these and he is usually all about the butter, so trust me everyone will love these!
- Chocolate Chip: This simple vegan cookie recipe is a classic chocolate chip cookie with the addition of crushed up organic Oreos. So, if you love chocolate chip cookies then you’ll love this twist on a classic!
Ingredients
- Vegetable Shortening: I use organic vegetable shortening in place of butter for these vegan cookies. You can also use your favorite vegan butter as well.
- Light Brown Sugar: I use my homemade light brown sugar, but store bought also works.
- Cane Sugar: I use organic cane sugar.
- Vanilla Extract: My favorite is Simply Organic Vanilla Extract.
- Coconut Milk: I use organic coconut milk in place of eggs. You can also use almond milk or oat milk too.
- All Purpose Flour: My favorite is Cairnspring Mills.
- Baking Soda: I use baking soda in this recipe because they are cookies and there's brown sugar. For more info on leavening agents read my post the Difference Between Baking Soda and Baking Powder.
- Salt: Make sure to use a fine sea salt.
- Chocolate Chips: I use organic dark chocolate chips in these cookies.
- Chocolate Cookies: I use Newman's Own Organic O's, these are organic Oreos! Made with better ingredients, you can indulge in your favorite nostalgic cookie as they taste just like them!
Tools Needed
- Scale: Always use a digital food scale for the best results.
- Stand Mixer: I use a stand mixer for ease, but you can also use a hand mixer if you prefer.
- Baking Sheets: You'll need two half sheet pans for the cookies.
- Parchment Paper: I always use parchment paper as I think cookies bake better with it, my favorite nontoxic parchment paper is Kana.
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Step by Step Instructions
Step 1
Preheat the oven to 375°F. Line two baking sheets with parchment paper.
Step 2
In the bowl of a stand mixer fitted with the paddle attachment, add the shortening, light brown sugar, cane sugar, and vanilla extract. Mix on low until combined and there’s no chunks of shortening.
Add the coconut milk, flour, baking soda, and sea salt. Mix to her until a smooth dough forms.
Add the chocolate chips and crushed Oreos and mix on low until combined.
Step 3
Using your hands, form the cookie dough into 12 balls that about 2-inches in diameter. Place on the prepared baking sheets.
Step 4
Bake for 15 to 17 minutes or until lightly golden brown on the bottoms. For perfectly round cookies, round them out with a cookie cutter or glass immediately after coming out of the oven (this also makes them thicker!). Allow to cool completely on the baking sheets.
FAQ’s
Yes! Feel free to use vegan butter, Miyoko’s is my favorite. And if you’re not vegan, you can use regular butter.
Yes, use any kind of vegan milk you like. Almond or oat would also be delicious. You can even use cows milk if you are not vegan!
Store in an airtight container.
Craving More?
Vegan Oreo Cookies
Ingredients
- 113 grams vegetable shortening (softened)
- 113 grams light brown sugar (packed)
- 57 grams cane sugar
- 1 teaspoon vanilla extract
- ½ cup coconut milk
- 255 grams all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 170 grams dark chocolate chips
- 12 Newman’s Own Organic O’s (chopped)
Instructions
- Preheat the oven to 375°F. Line two baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, add the shortening, light brown sugar, cane sugar, and vanilla extract. Mix on low until combined and there’s no chunks of shortening.
- Add the coconut milk, flour, baking soda, and sea salt. Mix to her until a smooth dough forms.
- Add the chocolate chips and crushed Oreos and mix on low until combined.
- Using your hands, form the cookie dough into 12 balls that about 2-inches in diameter. Place on the prepared baking sheets.
- Bake for 15 to 17 minutes or until lightly golden brown on the bottoms. For perfectly round cookies, round them out with a cookie cutter or glass immediately after coming out of the oven (this also makes them thicker!). Allow to cool completely on the baking sheets.
- Store in an airtight container for up to 7 days.
Video
Notes
Nutrition
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My friends are obsessed with these whenever I make them!