I truly have nothing to say about these cookies n’ cream chocolate chip cookies other than OH MY GOODNESS. You’ll want to get out your flour and a mixing bowl and start making these cookies right this second. Just trust me on this one.
And don’t even get me started on how good the dough is.
It took quite a few tries to get that perfect cookie texture, but I reckon I’ve nailed it. They’re just the right amount of chewy, and nice and crisp around the edges. Think classic chocolate chip cookie perfection with the added bonus of Oreos – because who doesn’t love Oreos!?! I can’t say I’ve ever thought of Oreos as salty, but in these cookies they actually add a saltiness that balances out the sweetness perfectly. Who knew!
I don’t know about you, but I have serious *heart eyes* looking at that melty chocolate.
TIP: add a scoop of dairy-free ice cream between two of these cookies n’ cream chocolate chip cookies and you have yourself the most decadent ice cream sandwich!
P.S. I won’t have any more recipes to share for a little while as I’m currently travelling around Australia (but you can take a look here to try out my other recipes). I feel so fortunate to be living in a place where Covid is under control, and even non-existent in many parts, and that I am able to travel. I’ll be sharing all the good plant-based eats I find along the way, and maybe even some simple hostel-friendly meals. So make sure to follow me on Instagram @plantifuleating if you want to see what I’m up to and where I’m eating!
Happy new year! Hope you’re all staying safe and well. I know times are crazy, and that cookies can’t solve anything, but they certainly can’t hurt!
Cookies & Cream Chocolate Chip Cookies (Vegan)
Chocolate chip cookie perfection with the added bonus of Oreos for that cookies n' cream taste. They’re just the right amount of chewy, and perfectly crisp around the edges.
- 1/2 Tbsp flax meal
- 2 Tbsp water
- 1/2 cup vegan butter (Nuttelex buttery, Earth Balance)
- 1/2 cup packed brown sugar
- 1/4 cup white sugar
- 1 tsp vanilla extract
- 1 1/4 cup all-purpose flour
- 1 tsp baking soda
- 1/4 tsp sea salt
- 10 Oreo cookies, roughly chopped
- 1/3 cup dark or semi-sweet chocolate, chopped (check ingredients to ensure dairy-free)
Preheat oven to 180C/350F. Line cookie sheets with baking paper and set aside.
Combine flax meal and water in a small bowl to make flax egg. Stir well and set aside to gel.
In a large mixing bowl, cream together the vegan butter, brown sugar, and white sugar. Add vanilla extract and flax egg, and stir all together.
Add flour, baking soda, and sea salt on top of the wet ingredient mixture. Gently stir the dry ingredients on top together, before stirring everything together until you have a uniform dough. Fold in the chopped oreos and chocolate.
Scoop cookie dough onto the lined cookie sheets, approximately 1 Tbsp scoops work well. No need to flatten them. Ensure cookies are well spaced out on sheet as they will spread as they bake.
Bake for 7-8 minutes, or until slightly golden. The cookies will look a little puffy out of the oven. Bang cookie sheet on counter a few times to flatten and get that perfect chocolate chip cookie texture. Let cool on a cooling rack and enjoy!
- Nutritional information is approximate.
Did you enjoy this recipe? Comment, share it with your friends, and don’t forget to snap a picture for Instagram and tag #plantifuleating so I can see your creations!