Vegan Oreo Cookies

Welcome, fellow cookie enthusiasts! Get ready to sink your teeth into the most incredibly chewy, soft, and utterly irresistible Vegan Oreo Cookies you’ll ever bake. As Sophie, the passionate recipe developer behind Sweet Craft Recipes, I’m thrilled to share a recipe that has become a true obsession in my kitchen – meticulously refined and tested no less than nine times to reach absolute perfection. If you’re a home cook who loves serving up American comfort-food favorites at family gatherings, this recipe is about to become your new go-to.

We’re taking a classic treat and giving it a delightful, compassionate spin. These aren’t just “good for vegan cookies”; these are simply phenomenal cookies, period. Each bite delivers that perfect balance of crisp edges and a gooey, tender center, studded generously with melty vegan chocolate chips and crunchy chunks of our beloved accidentally-vegan Oreos. Whether you’re fully plant-based, exploring dairy-free options, or simply love a ridiculously delicious cookie, prepare to be amazed.

This recipe goes beyond just ingredients and steps. I’ll share all my expert insights, tried-and-true techniques, and the little secrets I uncovered during my extensive testing process to ensure your batch of vegan Oreo cookies turns out flawlessly every single time. Get ready to bake some serious happiness!

Table of Contents

• Why You’ll Love These Vegan Oreo Cookies
• The Magic Behind the Vegan Twist
• Expert Tips for Perfect Vegan Cookies
• Essential Equipment for Cookie Success
• Ingredients You’ll Need
• Step-by-Step Instructions
• Ingredient Deep Dive
• Variations and Customizations
• Serving Suggestions
• Storage and Make-Ahead Tips
• Common Questions About Vegan Oreo Cookies (FAQs)
• Final Thoughts: Your New Favorite Cookie Awaits

Why You’ll Love These Vegan Oreo Cookies

What makes these cookies so special? Let me count the ways!

1. Unbelievably Chewy & Soft: Forget dry, crumbly cookies. My recipe focuses on achieving that perfect soft, chewy texture that makes you want to reach for another immediately. The combination of brown sugar, cornstarch, and careful baking times is key here.
2. Packed with Flavor & Texture: We’re talking rich, buttery (vegan!) flavor, pockets of melted chocolate, and delightful crunch from the chopped Oreos both in and on top of the cookies. Every bite is an experience.
3. Accidentally Vegan Goodness: Yes, classic Oreos are “accidentally vegan” (meaning they contain no animal products, though they may share equipment with dairy). This recipe celebrates that convenience by building on it with other fantastic plant-based ingredients, making these accessible to everyone.
4. No Compromise on Comfort: These cookies deliver all the nostalgic comfort of a classic chocolate chip cookie, elevated with that iconic Oreo swirl. They’re the ultimate treat to share with loved ones, perfect for family dinners, potlucks, or just a cozy night in.
5. Tested to Perfection (by Sophie!): As mentioned, this recipe has been through the Sweet Craft Recipes rigorous testing process over nine times. I’ve tweaked, tasted, and refined every detail to guarantee your success and ensure the best possible flavor and texture. This isn’t just a recipe; it’s a labor of love born from experience and dedication.
6. Surprisingly Easy: Despite their gourmet taste and texture, these cookies are straightforward to make. If you can bake a standard cookie, you can absolutely master these!

The Magic Behind the Vegan Twist

Creating exceptional vegan baked goods isn’t just about swapping ingredients; it’s about understanding how those substitutions behave. Here’s how we achieve that magical dairy-free result without sacrificing an ounce of flavor or texture:

• Vegan Butter: This is the foundation of our cookie. Modern vegan butters (especially the stick varieties) have come a long way and can mimic dairy butter beautifully in terms of fat content, melt, and flavor. It provides the richness and structure crucial for a great cookie. Melting and cooling it ensures a soft, chewy texture rather than a cakey one.
• Dairy-Free Coconut Yoghurt: This unsung hero adds a touch of acidity and moisture, helping to tenderize the dough and providing a subtle tang that complements the sweetness. It acts as an excellent binding agent and moisture contributor, replacing eggs found in traditional recipes.
• “Accidentally Vegan” Oreos: The superstar! Original Oreos famously contain no dairy or egg, making them a fantastic inclusion for vegan treats. Their distinct chocolatey crunch and creamy filling (even when chopped up) elevate these cookies to another level.
• Vegan Chocolate Chips: There’s a wide array of high-quality dairy-free chocolate chips available now, ensuring you don’t miss out on those gooey, melty pockets of chocolate. Brands like Enjoy Life or Pascha are excellent choices.

These thoughtful substitutions work in harmony to create a cookie that’s indistinguishable from its dairy-laden counterparts, proving that plant-based treats can be just as, if not more, satisfying!

Expert Tips for Perfect Vegan Cookies (Sophie’s Secrets!)

After countless batches and nine rounds of testing, I’ve gathered some invaluable tips to ensure your Vegan Oreo Cookies turn out perfectly every single time. These are the details that elevate a good cookie to an extraordinary one!

1. Melted AND Cooled Vegan Butter: Don’t skip this. Melting the butter creates a chewier cookie by impacting the gluten development and sugar dissolving. But it must be cooled back down to room temperature before mixing with sugars. Hot butter will cook the sugars and other ingredients, leading to a greasy or crumbly dough.
2. Creaming is Key: Even with melted butter, the step of beating the sugars and butter together until light and fluffy is crucial. This process incorporates air into the mixture, which contributes to the cookies’ light texture and helps them spread beautifully. Don’t rush it!
3. Don’t Overmix the Flour: Once you add the dry ingredients, mix just until no streaks of flour remain. Overmixing develops the gluten in the flour, resulting in tough, dense cookies. A gentle hand is your friend here.
4. Chilling is Optional, But Recommended (for texture control): While this recipe is designed to be baked immediately, a 30-minute chill can sometimes help prevent excessive spreading, especially if your kitchen is warm. It also deepens the flavors slightly. However, I’ve formulated this recipe to work wonderfully without it for those moments when you just can’t wait!
5. The Perfect Bake Time (Underbake Slightly!): For that ultimate chewy center, pull the cookies out of the oven when the edges are golden brown but the centers still look slightly soft or even a little underdone. They will continue to bake and set on the hot baking sheet as they cool. Overbaking is the enemy of chewiness!
6. The “Cookie Scoop” Trick: Use a cookie scoop (about 2 tbsp size) for consistently sized cookies. This ensures even baking, so all your cookies are done at the same time. Slightly flattening them before baking helps them spread into a perfect disk.
7. Pressing Oreos on Top: For that extra aesthetic appeal and textural punch, press additional chopped Oreos onto the warm cookies right after they come out of the oven. They’ll adhere beautifully as the cookies cool.

Essential Equipment for Cookie Success

No fancy gadgets required, but having these basics will make your baking experience smooth and enjoyable:

• Large mixing bowls: For wet and dry ingredients.
• Handheld electric beater: Makes creaming butter and sugar effortless.
• Rubber spatula: For folding in dry ingredients and mix-ins without overmixing.
• Parchment paper: Prevents sticking and makes cleanup a breeze.
• Baking trays: Sturdy, light-colored trays for even baking.
• Cookie scoop (optional but recommended): Ensures uniform cookie size.
• Wire cooling rack: Essential for allowing cookies to cool properly and prevent sogginess.

Ingredients You’ll Need

Here’s a detailed list of what you’ll need to create these heavenly vegan Oreo cookies. Precision with measurements is key for baking success!

• 230g Plain Flour: Standard all-purpose flour.
• 1/2 Tbsp Cornstarch: The secret to extra chewiness!
• 1/2 Tsp Baking Powder: For lift and lightness.
• 1/2 Tsp Baking Soda: Reacts with the yogurt for rise and tenderness.
• 1/4 Tsp Salt: Essential for balancing sweetness and enhancing flavors.
• 170g Vegan Butter (Melted and Cooled): Stick-style vegan butter works best.
• 100g Granulated White Sugar: For crisp edges and sweetness.
• 150g Brown Sugar (light or dark): Adds moisture, chewiness, and a caramel note.
• 85g Dairy Free Coconut Yoghurt (plain, unsweetened): Acts as an egg replacer and moisture enhancer.
• 1 Tsp Vanilla Extract: A must-have for classic cookie flavor.
• 170g Vegan Chocolate Chips: Dairy-free semi-sweet or dark chocolate chips.
• 14 Roughly Chopped Oreos: (6 for inside the cookie, 8 for on top of the cookies). Make sure they are classic Oreos or a certified vegan alternative.

Now, let’s get baking!

How to Make Irresistible Vegan Oreo Cookies: Step-by-Step Instructions

Ready to create some magic? Follow these carefully tested steps, and you’ll have a batch of perfect Vegan Oreo Cookies in no time!

Step 1: Prepare Your Baking Station

• Preheat your oven to 175°C (350°F). Proper oven temperature is vital for even baking.
• Line 1-2 large baking trays with parchment paper. This prevents sticking and ensures easy cleanup. Set them aside.

Step 2: Cream Wet Ingredients

• In a large mixing bowl, combine the melted and cooled vegan butter, granulated white sugar, and brown sugar.
• Using a handheld electric beater, beat them together on medium speed until the mixture is light, fluffy, and well combined, about 2-3 minutes. This crucial step incorporates air, which is fundamental for soft, well-structured cookies.

Step 3: Add Liquid Flavorings

• Beat in the dairy-free coconut yoghurt and vanilla extract until just combined.
• Take a moment to scrape down the sides of the bowl with a spatula to ensure all ingredients are thoroughly incorporated.

Step 4: Combine Dry Ingredients

• In a separate medium bowl, whisk together the plain flour, cornstarch, baking powder, baking soda, and salt. The cornstarch is your secret weapon for that desirable tender and chewy texture!

Step 5: Mix Wet and Dry Mixtures

• Gradually add the dry ingredient mixture to the wet mixture.
• Mix with a spatula until just combined. Be extremely careful not to overmix, as this can lead to tough cookies. A few streaks of flour are acceptable; they’ll disappear during baking.

Step 6: Fold in Your Mix-ins

• Gently fold in the vegan chocolate chips and 6 of the roughly chopped Oreos. Distribute them evenly throughout the dough for a delightful surprise in every bite.

Step 7: Portion and Shape Cookies

• Scoop 11 equal-sized cookie balls (approximately 2 tablespoons each) and place them onto the prepared baking trays, ensuring they are evenly spaced.
• Use the back of your hand or a spoon to slightly flatten each cookie dough ball. This encourages even spreading during baking.

Step 8: Bake the Cookies

• Bake for 9-10 minutes, or until the edges are golden brown and the centers are still slightly soft.
• Do not overbake! For a chewier cookie, I recommend pulling them out closer to 9 minutes. They will continue to set as they cool on the hot baking sheet.

Step 9: Cool and Garnish

• Remove the trays from the oven. While the cookies are still warm, gently press the remaining 8 roughly chopped Oreos onto the tops of the cookies for an extra visual appeal and textural crunch.
• Allow them to cool fully on the baking trays for about 10 minutes before transferring them to a wire rack to cool completely. This prevents them from breaking apart and ensures they firm up properly.

Enjoy your perfectly crafted, incredibly delicious Vegan Oreo Cookies!

[TASTY RECIPE CARD WILL GO HERE]

Ingredient Deep Dive: Understanding Your Vegan Staples

Let’s take a closer look at some of the key ingredients and why they’re so important in crafting these perfect vegan cookies.

• Vegan Butter: Not all vegan butters are created equal, especially for baking. I highly recommend using a stick-style vegan butter (like Earth Balance sticks, Miyoko’s Kitchen, or Country Crock Plant Butter sticks) over soft tub margarines. Stick butters have a similar fat-to-water ratio as dairy butter, which is crucial for the structure and spread of your cookies. Melting and cooling it ensures an extra-chewy result.
• Dairy-Free Coconut Yoghurt: This ingredient serves multiple purposes. Firstly, it acts as a fantastic binder and moisture provider, effectively replacing eggs. Secondly, its slight acidity interacts with the baking soda, contributing to the cookies’ lift and tenderness. While I prefer coconut yogurt for its subtle richness, plain unsweetened soy or almond yogurt can also work in a pinch. Just ensure it’s unflavored and unsweetened.
• Oreos (The Accidental Vegan Star): It’s a delightful surprise to many that classic Oreos are free from animal products. However, do be mindful that some limited-edition flavors or international varieties might not be. Always check the ingredient label if you’re unsure. For this recipe, the classic chocolate cookie with its iconic cream filling (even when chopped) adds a unique texture and flavor dimension.
• Flour, Sugars, & Leavening:
  • Plain Flour: The primary structural component.
  • Cornstarch: My secret weapon for ultimate chewiness and tenderness. It interferes with gluten development, preventing a tough cookie.
  • Baking Powder & Baking Soda: The leavening agents. Baking soda needs an acid (like the coconut yogurt) to activate, providing lift and helping with browning. Baking powder provides additional lift and lightness.
  • Granulated & Brown Sugar: The combination is crucial. Granulated sugar promotes crispier edges, while brown sugar adds moisture, chewiness, and a lovely depth of flavor due to its molasses content.

Variations and Customizations: Make Them Your Own!

While these Vegan Oreo Cookies are perfect as they are, there’s always room for a little creativity!

• Double Chocolate Delight: Swap out some of the plain flour for cocoa powder (about 2-3 tablespoons, reducing flour by the same amount) for a darker, richer chocolate cookie base.
• Nutty Twist: Fold in a handful of chopped walnuts or pecans along with the chocolate chips and Oreos for added crunch and flavor.
• Mint Oreo Madness: If you can find vegan mint Oreos (or a similar cookie), chop them up and use them in place of or in addition to regular Oreos. A few drops of peppermint extract in the dough would also amplify the minty flavor.
• Caramel Drizzle: Once cooled, drizzle the cookies with a homemade or store-bought vegan caramel sauce for an extra decadent touch.
• Seasonal Sprinkles: Add some vegan sprinkles to the dough or on top for festive occasions!
• Peanut Butter Swirl: Swirl a tablespoon or two of melted vegan peanut butter into the dough before baking for a delightful peanut butter and chocolate combo.

Serving Suggestions: How to Enjoy Your Cookies

These Vegan Oreo Cookies are fantastic on their own, but here are a few ways to elevate the experience:

• Classic Milk & Cookies: Pair them with a tall, cold glass of your favorite plant-based milk – almond, oat, or soy milk are all excellent choices.
• Ice Cream Sandwich: Spread a generous scoop of vegan vanilla or chocolate ice cream between two cookies for an epic ice cream sandwich.
• Cookie Crumble Topping: Crumble a few cookies over vegan ice cream, dairy-free yogurt, or even a fruit crisp for added texture and flavor.
• With Coffee or Tea: A warm cookie is the perfect accompaniment to your morning coffee or afternoon tea.
• Cookie Dough Dip: While not traditionally a serving suggestion, some people love the raw cookie dough (minus the Oreos, just for food safety of the dough itself) with fresh fruit or pretzels. (Remember to use heat-treated flour if consuming raw flour).

Storage and Make-Ahead Tips

Want to enjoy these cookies for longer or plan ahead for a gathering?

• Storing Baked Cookies: Once completely cooled, store the vegan Oreo cookies in an airtight container at room temperature for up to 3-4 days. To maintain their chewiness, you can place a slice of bread in the container; the cookies will absorb moisture from the bread.
• Freezing Baked Cookies: For longer storage, flash freeze the cooled cookies on a baking sheet until firm (about 30 minutes). Then transfer them to a freezer-safe bag or container and freeze for up to 2 months. Thaw at room temperature or warm briefly in the microwave for a fresh-baked feel.
• Freezing Cookie Dough: You can also freeze the raw cookie dough! Scoop the dough into balls, place them on a parchment-lined baking sheet, and freeze until solid. Transfer the frozen dough balls to a freezer-safe bag and store for up to 3 months.
  • To Bake from Frozen: Place frozen dough balls on a prepared baking sheet and bake as directed, adding 2-4 minutes to the baking time, or until golden brown.

Common Questions About Vegan Oreo Cookies (FAQs)

Are Oreos actually vegan?

Yes, classic Oreo cookies are considered “accidentally vegan”! While they are produced in facilities that also handle milk, their ingredient list itself does not contain any animal products, making them a popular choice for plant-based diets. Always double-check the label for any specific varieties or limited editions, but the original is generally safe for vegans.

What is the best vegan butter for cookies?

For baking, stick-style vegan butters tend to perform best as they have a lower water content than tub margarines. Brands like Miyoko’s Kitchen Cultured Vegan Butter, Earth Balance Vegan Butter Sticks, or Country Crock Plant Butter Sticks (with avocado or olive oil) are excellent choices. They mimic the texture and fat content of dairy butter, ensuring your cookies spread correctly and have a rich flavor.

Can I make these cookies gluten-free?

While this specific recipe uses plain flour, you can often adapt it to be gluten-free. Substitute the plain flour with a 1:1 gluten-free all-purpose baking blend that contains xanthan gum. Ensure your vegan chocolate chips and Oreos (or a gluten-free cookie substitute) are also certified gluten-free. Note that the texture might vary slightly, becoming a bit more delicate.

How do I store Vegan Oreo Cookies?

Store these delicious vegan Oreo cookies in an airtight container at room temperature for up to 3-4 days. For longer storage, you can freeze the baked cookies for up to 2 months. Thaw them at room temperature or warm slightly in the microwave for a fresh-baked feel. You can also freeze the raw cookie dough balls for up to 3 months, then bake directly from frozen, adding a couple of minutes to the baking time.

What’s the role of cornstarch in this cookie recipe?

Cornstarch is a fantastic secret ingredient for achieving ultra-soft and chewy cookies! It helps to tenderize the dough and prevents the cookies from becoming too crisp or cakey. It also contributes to that desirable slight chewiness, making these Vegan Oreo Cookies truly irresistible.

Final Thoughts: Your New Favorite Cookie Awaits

There you have it – the ultimate guide to baking the most delicious, chewy, and satisfying Vegan Oreo Cookies. I’m so passionate about this recipe because it truly delivers on taste, texture, and that comforting cookie magic, all while being completely plant-based.

Whether you’re a seasoned vegan baker or simply looking to experiment with dairy-free treats, I’m confident that this recipe, perfected through nine rounds of testing in my own kitchen, will become a cherished favorite for you and your family. The joy of sharing homemade cookies, especially ones this good, is truly unmatched.

Don’t just take my word for it! Give these Vegan Oreo Cookies a try, gather your loved ones, and prepare for smiles, sticky fingers, and requests for “just one more.” I can’t wait to hear how much you love them!

Happy baking!
Sophie.

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