Vegan Oreo Cookies

These Vegan Oreo chocolate chip cookies are a delightful, easy and super delicious treat for those looking for a dairy-free and egg-free option. These delectable cookies are made with plant-based ingredients, ensuring a cruelty-free indulgence for all. The combination of rich chocolate chips and crunchy Oreo pieces creates a perfect balance of flavors and textures in every bite. Whether you follow a vegan lifestyle or simply enjoy exploring new culinary horizons, these vegan Oreo chocolate chip cookies are a must-try for any cookie lover.

Are Oreos Vegan?

Curious whether Oreos are vegan? You'll be pleased to know that a vast majority of Oreos are vegan and do not contain any animal-derived ingredients. These include Classic Oreos, Golden Oreos, Double Stuff, and Chocolate Cream Oreos.

However, since the facility in which they’re made is not vegan certified, there is the chance of trace contamination. This is due to the possibility of milk cross-contamination arising from dairy products that are used within the factory. Therefore, the manufacturers have to advise that traces of dairy may be found in Oreos. However, this is more of a legal requirement to ensure those allergic to milk are fully informed.

Due to cross-contamination issues, some vegans will choose to avoid eating products such as Oreos which may contain trace amounts of dairy. However, many vegan products also feature a ‘may contain’ label, due to factory conditions so it is down to personal choice for many vegans whether you choose to eat products carrying this warning.

Baking Tips:

• Dairy-free yoghurt: This is the vegan substitute for eggs as I prefer the texture it gives the cookies. You can use any dairy-free yoghurt such as soymilk yoghurt, I personally love using coconut dairy-free yoghurt. If you don’t like dairy-free yoghurt, I have heard you can use applesauce instead (Same grammage), however I have not tried this, would love to hear your feedback though!

• Dairy-free Chocolate Chips: The dairy-free chocolate chips I used in this recipe are the Pana Organic Mylk Choc Chips these are plant-based and even gluten free! I find them incredibly delicious and take these cookies to another level (You can also use Dark chocolate if you prefer). For my Australian readers, you can purchase these from your local Woolworths, Coles and Independent Grocers.

• Refrigerate your cookie dough: Your cookie dough will be quite sticky which is normal! this is because we melted the vegan butter. This is why I recommend refrigerating the dough for 45 minutes this will help thicken the batter up and make it a lot less sticky. Refrigerating your dough will also help the dough to not spread too much while they bake.

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Vegan Oreo Cookies

Yield: 19 Cookies

Author: Chloe Sims

Prep time: 20 MinCook time: 12 MinInactive time: 45 MinTotal time: 1 H & 17 M

Delightful, easy and super delicious treat for those looking for a dairy-free and egg-free option.

Ingredients

Vegan Oreo Cookies

• 230g Plain Flour
• 1/2 Tbsp Cornstarch
• 1/2 Tsp Baking Powder
• 1/2 Tsp Baking Soda
• 1/4 Tsp Salt
• 170g Vegan Butter (Melted and Cooled)
• 100g Granulated White Sugar
• 150g Brown Sugar
• 85g Dairy Free Coconut Yoghurt
• 1 Tsp Vanilla Extract
• 170g Vegan Chocolate Chips
• 14 Roughly Chopped Oreos (6 for inside the cookie, 8 for on top of the cookies)

Instructions

Vegan Oreo Cookies

1. In a large bowl, whisk together the flour, baking powder, baking soda, cornstarch and salt. Set aside.
2. In a separate large bowl, whisk together the vegan butter, both sugars, dairy free coconut yoghurt and vanilla until combined.
3. Fold in the dry ingredients until just combined.
4. Fold in the chocolate chips and 6 of the roughly chopped Oreos until evenly combined.
5. Cover the dough with plastic wrap and refrigerate for 45 minutes.
6. Preheat the oven to 175°C and line 2 baking trays with parchment paper.
7. Roll out medium sized balls and place them on the baking trays. Slightly flatten the balls with your hand and evenly place the rest of the roughly chopped Oreos on top of each cookie.
8. Bake for 10-12 minutes or until golden.
9. Allow to cool so the cookies can firm.
10. Enjoy!

Notes

Dairy-free yoghurt: This is the vegan substitute for eggs as I prefer the texture it gives the cookies. You can use any dairy-free yoghurt such as soymilk yoghurt, I personally love using coconut dairy-free yoghurt. If you don’t like dairy-free yoghurt, I have heard you can use applesauce instead (Same grammage), however I have not tried this, would love to hear your feedback though!

Dairy-free Chocolate Chips: The dairy-free chocolate chips I used in this recipe are the Pana Organic Mylk Choc Chips these are plant-based and even gluten free! I find them incredibly delicious and take these cookies to another level (You can also use Dark chocolate if you prefer). For my Australian readers, you can purchase these from your local Woolworths, Coles and Independent Grocers.

Refrigerate your cookie dough: Your cookie dough will be quite sticky which is normal! this is because we melted the vegan butter. This is why I recommend refrigerating the dough for 45 minutes this will help thicken the batter up and make it a lot less sticky. Refrigerating your dough will also help the dough to not spread too much while they bake.

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