Cookies topped with extra cookies (Oreos) are create a crunchy combo which is like a match made in heaven, and these particular vegan Oreo cookies are just what you need when you need a sweet treat to tantalize those tastebuds.
I love these easy cookies because they take less than 30 minutes to make in total which is no time at all! I used to make these all the time when I first started baking, so it's great to be reviving a classic.
The best way is to serve these not long after they come out from the oven. Of course, let them cool a little so that they become warm. This heavenly warmth, along with the softness and slight chewiness is everything you want a cookie be.
If you love Oreo recipes as much as I do and you want to try more of them, be sure to also see my eggless chocolate oreo cake loaf, eggless red velvet cake loaf with oreos and vegan oreo cheesecake too, which are all a cookie lover's dream.
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Why You Will Love These Cookies
- Great Consistency - These cookies are very similar to my vegan twix cookies and vegan triple chocolate cookies in many ways. It's that decadent crumbliness which makes me want more and more when I make the cookies. The addition of chocolate chips also makes a positive difference to the final outcome.
- Balanced Taste - They have the most amazing balance between sweetness and slightly savory flavors. I tried to limit the amount of sugar in the recipe as I knew that it could be compensated for by the dairy-free chocolate chips and cookie crumbs.
- Easy to Make - Making these cookies couldn't be much simpler. All you need to do is combine the dry and the wet ingredients to form a cookie dough, refrigerate your dough ball, scoop small balls from the cookie dough and place them on a sheet pan and bake.
- Allergy Friendly & Plant Based - This vegan Oreo cookies recipe is entirely vegan and dairy free.
Ingredient Notes
- All-purpose flour - This is the best kind of flour that you can use for this recipe. Make sure that you measure out the correct amount. This will influence the final consistency of your cookies. Plain all-purpose flour will give you that perfect balance between being velvety, crisp and chewy that we all know and love.
- Granulated sugar - You can use this type of sugar if you like to have crisp edges on your cookies. It also helps them to spread nicely inside the oven.
- Light brown sugar - I love to use a brown sugar in my cookies, as well as the white sugar as it really enhances the overall flavor. This is due to the molasses inside the light brown sugar which is quite strong. It also makes the cookies nice and tender.
- Vegetable oil - If you like your cookie to be a little moist, this is going to be a very important ingredient for you. I also used thus ingredient in the likes of my vegan red velvet white chocolate cookies and vegan banana chocolate chip cookies recipes with great success.
- Oreos - Make sure that you crush these cookies a little before adding them to the cookie dough. It will make them easier to fold.
- Chocolate chips - These give the cookies an extra dimension. Every time that I have added them to the cookie dough, both the final taste and texture have been enhanced.
See recipe card for full information on individual ingredients and quantities.
Substitutions & Variations
- If you love the idea of having cookies folded into cookie dough but you're not a fan of Oreos, you can add another kind of cookie that you like instead. There are plenty of other vegan cookies out there that would work well as an alternative. I already have a vegan biscoff cookies recipe out there for anyone who likes the sound of those.
- You can also add many other fillings to the cookie dough. Some other ideas are dairy-free white chocolate chips, chopped nuts and even puffed rice. There really are so many delicious options which you can experiment with at your own leisure!
How To Make Vegan Oreo Cookies
For the full method, please refer to the recipe card at the bottom of this post.
1: Line a baking tray with parchment paper.
2: Combine the dry cookie dough ingredients in a mixing bowl.
3: Add the wet ingredients to the bowl.
4: Next, add the Oreos to the mixture.
5: Use your hands to create a cookie dough ball.
6: Scoop smaller cookie dough balls from the large ball and place them onto the prepared baking tray. Bake and enjoy.
Expert Tips
Crush or blitz the Oreos before making the cookie dough - Sometimes I like to crush them unevenly with a rolling pin and sometimes I blitz them in a high speed blender. The latter will make the Oreo crumbs much finer. Make sure that they are fine enough to be mixed into cookie dough.
Chill the cookie dough - This only takes 30 minutes and it stops the cookies from spreading too much. It also gives the Oreo cookies a far better texture.
Add extra Oreos on top of the cookies - If you are a huge Oreo fan, you can press extra Oreo pieces and chunks into the top of the cookies as soon as they come out of the oven and they are still warm.
Recipe FAQs
Yes, all the ingredients in Oreos are completely vegan and are there suitable for consumption.
Oreos are completely free from animal-derived products. The chocolate flavor comes from cocoa powder which is a natural plant-based ingredient.
Store these cookies for four days either inside the fridge or at room temperature. Also store them inside an airtight container.
More Vegan Cookie Recipes
If you tried this Vegan Oreo Cookies Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you!
Easy Vegan Oreo Chocolate Chip Cookies
Ingredients
Cookie Dough:
- 125 g all-purpose flour
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 50 g granulated sugar
- 50 g light brown sugar
- 0.25 teaspoon vanilla extract
- 2 Tablespoons vegetable oil
- 3 Tablespoons soy milk
- 6 Oreos crushed finely
- 40 g chocolate chips
Instructions
Preparation:
- Line a large baking tray with parchment paper. Set aside.
Make the cookie dough:
- In a mixing bowl, add the dry cookie dough ingredients. Mix well.
- Next, add the wet ingredients. Fold the dry ingredients into the wet ingredients until there is only a little flour left then add the Oreo crumbs and chocolate chips. Fold again. This will create your cookie dough.
- Use your hands to mould a large ball with the Oreo cookie dough. Refrigerate the ball for 30 minutes.
Bake the cookies:
- While the cookie dough is chilling in the fridge, preheat your oven to 177 Celsius (350F).
- Take the chilled Oreo cookie dough out from the fridge. Use a cookie scoop to scoop 1.5 tablespoons of cookie dough for each cookie. After scooping the dough, roll it into balls and place them 2-3 inches apart on the large baking tray as they will spread.
- Bake your cookies for 12 minutes in the center of the preheated oven. When they come out of the oven top with extra Oreo crumbs and chocolate chips. Allow them to cool for 10 minutes.
Video
Notes
- Sometimes I like to crush the Oreos unevenly with a rolling pin and sometimes I blitz them in a high speed blender. The latter will make the Oreo crumbs much finer. Make sure that they are fine enough to be mixed into cookie dough.
- Chilling the cookie dough only takes 30 minutes and it stops the cookies from spreading too much. It also gives the Oreo cookies a far better texture.
- If you are a huge Oreo fan, you can press extra Oreo pieces and chunks into the top of the cookies as soon as they come out of the oven and they are still warm.
Anonymous says
Very good 👏🏼