Vegan Oreo Chocolate Chip Cookies
Soft and chewy Vegan Oreo Chocolate Chip Cookies are just like your favorite chocolate chip cookie but with the addition of organic Oreos! Try this simple recipe for a nostalgic and crave worthy dessert you’ll feel good about enjoying.
If you’re looking for more simple vegan cookie recipes, check out some of my other favorites like Vegan Raspberry Chocolate Chip, Vegan Sourdough Chocolate Chip Cookies, Vegan Spiced Oatmeal Raisin Cookies, or Vegan Banana Chocolate Chip Cookies.
A Quick Look At The Recipe
- Recipe Name: Vegan Oreo Chocolate Chip Cookies
- Ready In: 27 minutes
- Makes: 12 cookies
- Main Ingredients: vegetable shortening, light brown sugar, all purpose flour, organic Oreos
- Flavor Profile: nostalgia
- Dietary Info: vegan, eggless
- Difficulty: Easy!
- Why You’ll Love It: chocolate chip cookies + oreos for the perfect vegan cookie recipe
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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 Chocolate Chip 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 homemade vegan 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.
- Coconut Milk: I use organic coconut milk in place of eggs. You can also use almond milk or oat milk too.
- 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.
- 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! You can find these at most health food stores or on Amazon.
*For a full list of ingredients and measurements, visit the recipe card below.
Baker's Tips
- Always weigh ingredients for the best results.
- I use vegetable shortening, but your favorite vegan butter also works! I recommend Miyoko's for this recipe.
- If you are not vegan, and just looking for eggless cookies, you can use regular butter and regular milk.
- You can easily swap out the organic oroes for different flavors to create a different flavored cookie. Newman's makes vanilla, mint, peanut butter, and double chocolate too!
- Because these are egg free, you can under bake them a minute or two if you like really soft and gooey cookies!
- Use a cookie cutter or a glass and place over the tops of the cookies and round them out immediately after baking for perfectly round cookies (see video).
- Make sure to store in an airtight container so they stay soft and chewy.
- High Altitude — Bake at 375°F for 13 to 15 minutes or until lightly golden brown on the bottoms.
How to Make Vegan Oreo Chocolate Chip Cookies
- 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, and then the dry ingredients: 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.
Ways to Enjoy
- Enjoy as an afternoon snack with Creamy Vegan Chocolate Smoothie With Almond Butter or Lemon Blueberry Smoothie.
- Indulge in a cozy evening dessert with Coconut Hot Chocolate or Boozy Pumpkin Spice Hot Chocolate.
- Make ice cream sandwiches with your favorite vegan ice cream (I love Cosmic Bliss!). Or enjoy alongside a Vegan Blueberry Milkshake for a cool summertime treat.
Vegan Oreo Chocolate Chip Cookies FAQ’s
I use Newman's Own Organic O's, which are an organic version of Oreos and yes, they are vegan!
You can, but Oreos have suspect ingredients (in my opinion) which is why I use Newman's Own Organic O's as they are made using organic ingredients and taste so nostalgic!
I prefer to just break these into small pieces (like 4 pieces per cookie). You can also chop them, but I wouldn't finely crush them as you want pieces of the cookie and filling together, which is what will give you Oreo bliss in each bite!
I use coconut milk to replace eggs in these vegan cookies. Coconut milk has fat and moisture (two things eggs provide) so it works as a wonderful egg replacer, keeping cookies soft and chewy!
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!
Yes! Feel free to use vegan butter, Miyoko’s is my favorite. And if you’re not vegan, you can use regular butter as well.
Yes, if you want to stuff these with Oreos, then skip crushing up the Oreos. Instead, make cookie dough balls big enough to wrap the Oreo completely. Then, bake as instructed.
I have not tested these gluten free because Newman's Own does not make a gluten free version. But, if you want to use another gluten free oreo version these will work gluten free. Just replace the all purpose flour with a 1:1 gluten free flour blend, I recommend using Namaste Organic Perfect Flour Blend, which is what we always used at my bakery for the best gluten free consistency.
Make sure to store in an airtight container so they stay soft and chewy.
You can. Make the cookie dough, roll out the balls and freeze on a baking sheet. Once the cookie dough balls are frozen, transfer to an airtight container and freeze for up to 3 months. Let the cookies come to room temperature before baking.
Because these are soft and chewy, they need to be stored in an airtight container to stay fresh. You can also store them in a freezer safe airtight container and freeze them for up to 3 months.
More Vegan Dessert Recipes
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Vegan Oreo Chocolate Chip Cookies
Equipment
- Digital Food Scale
- Stand Mixer
- Half Sheet Pan
- Parchment Paper Sheets
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, and then the dry ingredients: 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
- Always weigh ingredients for the best results.
- I use vegetable shortening, but your favorite vegan butter also works! I recommend Miyoko's for this recipe.
- If you are not vegan, and just looking for eggless cookies, you can use regular butter and regular milk.
- You can easily swap out the organic oroes for different flavors to create a different flavored cookie. Newman's makes vanilla, mint, peanut butter, and double chocolate too!
- Because these are egg free, you can under bake them a minute or two if you like really soft and gooey cookies!
- Use a cookie cutter or a glass and place over the tops of the cookies and round them out immediately after baking for perfectly round cookies (see video).
- Make sure to store in an airtight container so they stay soft and chewy.
- High Altitude — Bake at 375°F for 13 to 15 minutes or until lightly golden brown on the bottoms.
Nutrition
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My friends are obsessed with these whenever I make them!