Riri's RecipesThese vegan cookies ‘n’ cream cookies are so chewy, soft, and have a delicious added crunch from the Oreos. These cookies are also made with cookies & cream flavoured protein powder, which adds even more flavour and a protein boost! They’re simple to make and the perfect cookie to make that everyone will enjoy.
Ingredients needed to make these vegan cookies ‘n’ cream cookies
- Vegan Butter. Any brand of choice will work, and butter should be softened.
- Brown Sugar. Ensure the brown sugar is packed into your measuring cup/spoon before adding to your bowl.
- White Granulated Sugar.
- Ground Flaxseed. The ground flaxseed will be mixed with warm water to create a vegan ‘flax’ egg.
- Vanilla Extract. For some added flavour!
- Salt. Just a pinch, to enhance all of the other flavours in the cookie.
- Cornstarch. This helps to make a softer, chewier cookie. Don’t skip out on this!
- Protein Powder. I used Good Protein Cookies & Cream flavoured protein powder and the flavour is so delicious! I love Good Protein and the ingredients they use in all of their products. It blends so easily into the cookies and has such a smooth texture. You can use my code RIRI30 to get 30% off your next Good Protein order!
- Baking Powder + Baking Soda. To help make these cookies fluffy and soft.
- All-Purpose Flour. I have not tried using any other flour for this recipe, but when using all-purpose flour I always use the spoon-and-level method. This ensures you are not packing the flour in your measuring cup which would create a more dense cookie.
- Oreos. I crushed up 10 whole Oreo cookies, however you can add more or less depending on your preference.
- White Chocolate Chips. Optional but highly recommended!
Tips on making the best cookies ‘n’ cream cookies
- Use a hand mixer to beat butter and sugars. You can always use a whisk, but I prefer a hand or stand mixer. This makes sure that no clumps of sugar remain in your dough and evenly mixes all your ingredients together.
- Use the spoon-and-level method to measure your flour. Take a spoon and scoop the flour from your container into a measuring spoon. Gently run the flat edge of a knife over the rim of the spoon to level the flour. Make sure not to pack your flour into the measuring spoon!
- Gently press down on your cookies before baking. These cookies do not spread much when baking in the oven, so do not place them into balls and bake right away. Press down on the top of the cookie with your hand so the cookies are slightly flattened before baking.
How to store these delicious vegan cookies ‘n’ cream cookies
Place in an airtight container and keep in the fridge for up to one week. You can also store these cookies in the freezer for one month.
Craving more?
- If you love high-protein desserts, then you will fall in love with my Double Chocolate High Protein Cookies. They are also single serve so they make a small batch and are made with simple ingredients!
- In the mood for another decadent cookie? These Vegan Hot Chocolate Cookies are exactly what you need. Soft, chewy, and chocolatey, with a gooey marshmallow center. You definitely need these in your life!
- My Easy Vegan Cinnamon Sugar Donuts are a must-make if you love dessert! They’re so easy to make, are so soft and will be the dessert you will be making on repeat!
Vegan Cookies ‘n’ Cream Cookies
These vegan cookies 'n' cream cookies are so chewy, soft, and have a delicious added crunch from the Oreos. These cookies are also made with cookies & cream flavoured protein powder, which adds even more flavour and a protein boost! They're simple to make and the perfect cookie to make that everyone will enjoy.
Ingredients
- 1/2 cup vegan butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated white sugar
- 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp warm water)
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 tsp cornstarch
- 1 scoop Good Protein Cookies & Cream protein powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 cups + 1 tbsp all-purpose flour
- 10 whole Oreos, crushed
- 1/3 cup mini white chocolate chips (optional)
Instructions
- Preheat oven to 350℉.
- Line a baking tray with parchment paper and set aside.
- In a small bowl, prepare your flax egg by combining ground flaxseeds with warm water. Set aside for 5 minutes.
- To a medium-sized bowl, cream together softened vegan butter and sugars with a hand mixer.
- Add in flax eggs, vanilla extract, salt, cornstarch, and Good Protein Cookies & Cream protein powder. Mix until well combined.
- Add baking powder, baking soda, and all-purpose flour until a soft dough forms. Use a spatula to mix together.
- Ass crushed Oreos to cookie dough and fold in with a spatula.
- Use a 3 tablespoon-sized cookie scooper to scoop cookie dough into balls and place on your prepared tray, patting the cookie down slightly. Place 2 inches apartm
- Bake for 10-11 minutes or until edges become golden brown and slightly crispy.
Notes
How to store: place in an airtight container for up to one week.
Can be stored in the freezer for up to one month.
*Please note that I earn a commission when you purchase from Good Protein using my discount code. All opinions on the product are my own.*