Vegan Oreo Chocolate Chip Cookies
Soft and chewy Vegan Oreo Chocolate Chip Cookies are made with organic Oreos! This nostalgic cookie is one you'll feel good about indulging in.
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
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.
Nutrition
Calories: 366kcalCarbohydrates: 47gProtein: 4gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 0.1mgSodium: 209mgPotassium: 174mgFiber: 1gSugar: 24gVitamin A: 2IUVitamin C: 0.2mgCalcium: 58mgIron: 3mg
Want more recipes?Follow along on @mimisorganiceats for more inspiration!