Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.
These 1-bowl Cookies & Cream Cookies are a soft and buttery treat with chunks of Oreo cookies and white chocolate chips throughout. Like two cookies in one! Vegan.
Cookie lovers, feast your eyes on the magic of two cookies baked into one delicious treat!
These Cookies and Cream Cookies load soft, buttery, and naturally creamy cookies with big chunks of Oreo cookies and white chocolate chips. They’re a wonderfully sweet treat that gives you the goodness of two classic flavors in one amazing dessert.
Table of Contents
Two Cookies In One Delectable Dessert
If you like cookies & cream ice cream, you’ll love these Oreo Cookies N’ Cream Cookies!! Soft, puffy, and deliciously creamy vanilla cookies are loaded with broken Oreo cookie pieces and vegan white chocolate chips. The Oreos soften in the oven during baking, leaving you with a gooey, melt-in-your-mouth cookie that is utterly delicious.
If I’ve learned anything from my Vegan Chocolate Chip Cookies and Double Chocolate Peppermint Cookies, it’s that the more mix-ins there are in a cookie, the better. What’s even better is that these cookies are made in one bowl and have NO chill time, which makes it so much easier (and faster!) to share them with your friends and family!
Ingredients for Cookies N’ Cream Cookies
These cookies call for 10-ish ingredients and about 15 minutes of prep work. The key ingredients you need are:
- Flax “Egg”: ground flaxseed and water are mixed together to make an egg replacer that binds the cookies and gives them structure.
- Vegan Butter: remember that not all vegan butters are alike. Some are softer and more susceptible to spreading, while others are more stable. I have the most success baking with Country Crock, Earth Balance, and Violife plant-based butter sticks (NOT spread).
- Sugar: you need both cane sugar and brown sugar for this recipe. Cane sugar sweetens the cookies, while brown sugar adds moisture and a hint of molasses.
- Cornstarch: my secret ingredient for making the softest and chewiest cookies.
- White Chocolate Chips: white chocolate is not inherently vegan because it contains milk solids. Luckily, you can find vegan-friendly white chocolate that’s just as creamy as the dairy version at a lot of natural food stores, well-stocked grocery stores, or online nowadays (Enjoy Life is one of the most common brands and a great fit for these cookies). If white chocolate chips are not available where you live, just leave them out of the recipe. The cookies will still be good!
- Oreo Cookies: did you know that classic Oreos are accidentally vegan? These cream-filled sandwich cookies are made only with sugar, flour, oil, and other plant-based ingredients. If you’d rather not use Oreos, it’s perfectly fine to use a similar off-brand chocolate sandwich cookie instead.
How to Make Vegan Cookies and Cream Cookies
- Combine the flaxseed and water in a small bowl to make the flax “egg.” Set it aside to thicken.
- Meanwhile, cream the softened butter, cane sugar, and brown sugar together in a large bowl until smooth and fluffy. Beat in the vanilla and flax “egg” until smooth and combined.
- Add the flour, cornstarch, baking soda, baking powder, and salt to the bowl with the wet mixture. Gently mix until you have a thick cookie dough. Fold in the chopped Oreo cookies and white chocolate chips.
- Roll the cookie dough into 12 cookie dough balls and place them on a prepared baking sheet.
- Bake the cookies until they’re puffy and starting to turn golden. Set them aside to cool before serving.
Caitlin’s Cooking Tips
- Take the butter out of the fridge 1 hour or so before you start baking. Softened butter is key here! If it’s too cold or hard, it won’t cream as well with the sugars (a key step for aerating the dough and distributing the sugars). You’ll know the butter is perfectly soft when you gently poke it with your finger and it leaves an indent without resistance.
- Do not overbake the cookies. Personally, I think these cookies are the absolute best when they’re baked to puffy, soft, and chewy perfection. They only need 10 to 12 minutes in the oven and you’ll know they’re just right when they look puffy and pale with firm and golden bottom edges. Overbaked cookies will be too dark and crispy, which can take away from their characteristic creaminess.
Serving Suggestions
I’m sure you don’t need my advice with this part. Serving cookies and cream cookies is as simple as passing them around at the party, bringing a batch to the office, or snacking on a couple after dinner! They’re fantastic on their own or washed down with an ice-cold glass of non-dairy milk.
One of the best ways to serve these cookies is to sandwich two of them between a scoop of vegan vanilla ice cream or vegan cookies and cream ice cream. Nothing beats homemade ice cream sandwiches!
If you’re looking for more vegan cookies loaded with mix-ins, you’ll also love these Chocolate Chip Pecan Cookies, these Hot Cocoa Cookies, and these Double Chocolate Chip Cookies!
How to Store Cookies and Cream Cookies
Once the baked cookies are cool, transfer them to an airtight container. They’ll keep for 2 to 3 days on the kitchen counter, up to 5 days in the fridge, or up to 2 months in the freezer. Keep in mind that these cookies aren’t as chewy after thawing, which is why I recommend freezing the rolled cookie dough balls instead.
To freeze the cookie dough balls, arrange them on a baking sheet and flash-freeze them until they’re frozen solid. Transfer the balls to an airtight container or freezer bag and freeze for up to 2 months. Bake the cookies as normal when you’re ready, adding an extra 2 to 3 minutes to the baking time.
Substitutions and Variations
- Vegan Butter Substitute: Vegan butter can be replaced with softened coconut oil, but the cookies will be slightly drier. I recommend using refined coconut oil to prevent the cookies from tasting like coconut.
- Gluten-Free Option: I have not tested this recipe with any flour substitutions, but a gluten-free all-purpose flour blend should work well. Also, use a gluten-free chocolate sandwich cookie instead of classic Oreos since they contain wheat.
- Brown Sugar Substitute: The brown sugar can be swapped for coconut sugar, but the cookies will be darker in color and have a drier texture.
Recipe FAQs
Yes, classic Oreos are vegan! Both the cookies and the cream are not made with dairy, eggs, lard, or any other animal products.
Chilling the dough isn’t necessary unless you find that it’s too sticky to work with. In this case, refrigerate the cookie dough for 20 to 30 minutes before shaping the cookies and baking.
I haven’t tested it, but you can try reducing the flour to 1 1/4 cups and adding 1/4 cup of cocoa powder to the dry ingredients if you prefer chocolate cookies.
Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊
Cookies & Cream Cookies
Ingredients
- 1 tablespoon ground flaxseed
- 2 1/2 tablespoons water
- 1/2 cup salted vegan butter softened to room temperature (1 stick)
- 1/2 cup cane sugar
- 1/2 cup packed brown sugar
- 1 teaspoon pure vanilla extract
- 1 1/2 cups all purpose flour
- 2 teaspoons cornstarch or sub arrowroot powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt use 1/2 tsp if using unsalted butter
- ⅓ cup mini white chocolate chips optional
- 1 cup roughly chopped oreo cookies about 8 cookies
Instructions
- Prep: Preheat the oven to 350F. Spray or line a large baking tray with parchment paper or a silicone mat and set aside. Prepare the flax “egg” by mixing the flaxseed and water well; set aside for at least 5 minutes to let thicken.
- Cream the Butter: Add the softened butter, cane sugar, and brown sugar to a large bowl or stand-mixer. Use a stand mixer or electric mixer to cream the butter and sugar together on low speed for 3 to 5 minutes, until the butter is smooth, light, and fluffy. Scrape the sides of the bowl with a spatula as necessary.
- Wet Ingredients: Add the flax “egg” and vanilla to the bowl and beat again, until the mixture is smooth and combined.
- Dry Ingredients: Add the flour, cornstarch, baking soda, baking powder, and salt. Mix well until a thick, non-sticky dough forms. Add the chopped cookies and white chocolate chips (if using) to the batter and fold into the dough, using a spatula to break up the cookies slightly.
- Form the Cookies: Use a cookie scoop or spoon to form 12 cookies with just under 3 tablespoons of dough per cookie. Roll each cookie into a smooth ball and space evenly across the prepared baking sheet. Do not flatten the cookie dough; it will spread as it bakes in the oven.
- Bake: Bake in the middle rack of the oven for 10 to 12 minutes; the cookies will look puffy and pale, but the bottom edges should be golden.
- Cool: Take the cookies out of the oven and let them rest on the baking sheet for another 10 minutes, where they will deflate further. Transfer to a wire cooling rack and let cool completely.
- Serve & Store: Enjoy the cookies immediately, or store in an airtight container for up to 5 days. You can also store the baked cookies in the freezer for up to 2 months, but I would recommend storing the cookie dough balls instead and baking when desired 🙂
Recipe Notes
- Vegan Butter: Different vegan butters will spread differently during baking. I have had success using Country Crock, Earth Balance, and Violife plant-based butter sticks (not spread). Vegan butter can be replaced with softened coconut oil, but they will be slightly more dry. I recommend using refined coconut oil so there is no coconut flavor.
- Other Substitutions: The sugar can be swapped for coconut sugar, but the cookies will be darker and color and more dry. I have not tested this cookie with any flour substitutions, but I imagine a gluten-free all-purpose blend would work well!
I saw the enjoy life white chocolate chips at the grocery store and knew I had to make these! I used vegan becel and Bob’s Red Mill egg replacer and they still worked out perfectly. Thanks for the recipe!
You’re very welcome, Hannah!