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, Vegan Funfetti Sugar Cookies, or Vegan Dark Chocolate Chunk Cookies.
Table of Contents
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
Spectrum Organic Vegetable Shortening
Homemade Organic Light Brown Sugar
Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)
Nuts.com Organic Dark Chocolate Chips
Tools Needed
Baking Sheet Half Sheet Pan (use code MIMIBAKES for 10% off my favorite stainless steel sustainable bakeware!)
Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)
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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 10 to 13 minutes or until lightly golden brown on the bottoms. Allow to cool completely on the baking sheets. (If you’re baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
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 11 to 13 minutes or until lightly golden brown on the bottoms. 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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