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  • Writer's pictureKirsty

Vegan Chocolate Chip and Oreo Cookies

Updated: Feb 7, 2022

Packed full of delicious chocolate chips and chunks of Oreos.

Vegan Chocolate Chip and Oreo Cookies on a baking sheet

When I turned vegan, cookies was one of the recipes that I was determined to perfect. I wanted to make the most delicious, chunky chocolate chip cookies and I have to say that these chocolate chip and Oreo cookies are even better than regular chocolate chip cookies.

I find that cookies are always a winner with my friends and family and go down a treat in my house. This recipe happens to be one of my most requested.

This recipe is super easy, and can be made in just one bowl. So gather your ingredients and get cracking!

Things You'll Need to Bake Vegan Chocolate Chip and Oreo Cookies

  • 2/3 large baking sheets

  • Reusable baking mats or baking paper

  • A wire cooling rack

  • Small ice cream scoop (helpful but not essential)

  • Oreo biscuits

Baking Tips

  • Use an ice cream scoop to divide up the cookies, this makes sure they're all the same size and its less messy.

  • Test the edge of the cookie when you think they are baked, if its firm to touch they are baked (but should still be gooey in the middle)

  • The cookies continue to bake on the sheet when cooling, so don't worry if you think they're under baked.

  • Spread the cookie dough balls out on the baking sheet, leaving about 4-5cm between each.


Prep Time

Baking Time


20 minutes

10 - 12 minutes

30 small cookies

+60 minutes chilling

180°C fan

Ingredients 120g vegan spread 100g light brown sugar 75g dark brown sugar 1/2tsp bicarbonate of soda 1 1/2 tsp baking powder 300g plain flour 1tsp vanilla extract 60ml dairy-free milk (I use soy) 100g dark chocolate chunks 1/2 pack of Oreo Biscuits (broken up) Method 1.Using a stand mixer, cream together the spread and sugar. 2.Add in the flour, bicarb, baking powder, vanilla and soya milk and mix until well combined and a cookie dough has formed. 3.Add in the chocolate chunks and Oreo biscuits and mix together until they’re evenly distributed. 4.Roll the dough into balls, about the size of a golf ball (I use a small ice cream scoop to do this), place on the baking sheets and chill in the fridge for 1 hour. 5.Preheat the oven to 180°C fan and bake the cookies for 10 minutes, until the edges are firm to touch. 6.Allow to cool on the tray for 20 minutes then move onto a wire rack to continue cooling. 7. Enjoy.

Check out my other vegan cookie recipes here

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