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.
- Add 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 apart.
- 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.