These perfectly chewy Vegan Cookies and Cream Cookies are packed with Oreos and have a pleasant tang thanks to vegan cream cheese.Jump to Recipe
One of my favorite things to do is take a traditionally dairy-filled recipe and somehow veganize it. It’s a challenge that thrills me. These delectable Vegan Cookies and Cream Cookies are my latest attempt at veganization, and they’re here just in time for your Christmas cookie swap! Get excited.
Key Ingredients for Cookies and Cream Cookies
Ground Flaxseed and Water: To make two flax eggs! You’ll combine the flax and water in a small bowl and set to the side for five minutes until thickened and viscous. The mixture serves as a perfect vegan replacement for traditional eggs by lending structure to the cookies.
Vegan Butter: Make sure you soften it for about 30 minutes before you start making your cookies! Your butter is perfect when it softens to the touch but isn’t shiny or oily. My fave vegan butter is Miyoko’s or Violife.
Vegan Cream Cheese: You’ll also want to soften your cream cheese before beginning to work on the dough. Again, Violife is my favorite for this recipe.
Brown and White Sugar: An even mixture of both for balanced sweetness and depth of flavor.
All-Purpose Flour: Keeping things classic with all-purpose here. I haven’t tested any gluten-free flours on this one.
Baking Soda: For that chewy texture!
Oreos: Yes, Oreos are vegan! Hooray! Any chocolate sandwich cookie will work.
Helpful Baking Tips
- Measuring the Flour: Make sure to spoon your flour into the measuring cup and then level it with a butter knife. If you pack the flour, it may cause the cookies to be dry and crumbly, which no one wants! I put my measuring cup in a bowl as I spoon and level to catch excess flour to minimize waste.
- Softening the Butter and Cream Cheese: You want both soft to the touch (it should leave an imprint if you test it with your finger), but not so soft that it’s shiny or oily. If they’re too soft, the cookies will likely spread too much when baking.
- Baking Soda: Make sure you’ve purchased within the last six months for best results. It loses effectiveness over time.
- Mixing Your Batter: Don’t overmix! It puts too much air in the dough, which leads to more gluten development. This can cause flat cookies or unpleasantly gummy and chewy cookies.
- Mixing Speed: While it can be tempting to crank up the speed of your mixer, but I don’t recommend it. It can make the cookie lose its structure, which will lead to a flat cookie. No fun! I recommend using low to medium speed and paying good attention throughout the mixing process.
- Oven Time: Ovens are finicky. Temperature can vary fairly significantly. I recommend beginning to check your cookies around the 8-minute mark. It’s okay if they’re slightly undercooked, as they will continue to bake on that hot cookie sheet!
If you make these Vegan Cookies and Cream Cookies, be sure to leave a rating, review, question, or concern. This helps more than you know with Google rankings and helps me improve my recipes even more. You can also connect with me on Pinterest, Instagram, and TikTok.
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Vegan Cookies and Cream Cookies
- Hand or Stand Mixer
- Baking Sheet
- Cooling Rack
- 2 tbsp ground flaxseed
- 5 tbsp water
- ¼ cup softened vegan butter (such as Miyoko's, Earth Balance, or Violife)
- 4 oz softened vegan cream cheese (such as Violife)
- ½ cup brown sugar
- ½ cup white sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour spooned and leveled
- ¾ tsp baking soda
- ½ tsp sea salt
- 1½ heaping cups crushed Oreos
- Pre-heat oven to 350° F and line a baking sheet with parchment paper. Set to the side for now.
- Next, make flax eggs! Whisk together the flaxseed and water until combined and set aside to thicken for 5 minutes.
- Whisk together flour, baking soda, and salt in a medium bowl and set to the side for now.
- Beat softened butter and cream cheese together with a hand mixer (using dough hook attachments) or a stand mixer (using paddle attachment) on medium speed for 1-2 minutes until it is sufficiently creamed together. Add brown and white sugars and beat again until smooth, creamy, and a bit fluffy. This will take about 2 more minutes. Finally, add flax eggs and vanilla extract and beat once more for about 15-30 seconds until well-combined but not over-mixed.
- Add previously combined flour mixture to the wet ingredients and beat on low to medium speed until just-combined (it's important not to over-mix otherwise the flour will become overly glutinous and result in gummy, dense cookies).
- Add crushed Oreos to the bowl and mix by hand with wooden spoon or silicone spatula until well-distributed.
- Use a small cookie scoop or rounded tablespoon to form the cookie dough into 18-20 balls. Place 2 inches apart on the prepared baking sheet. You may need to do multiple batches depending on the size of your baking sheet. Bake for 9-11 minutes, or until the top of the cookies are just slightly golden brown. Remove from oven and let them set and cool for 20-30 minutes on baking sheet before transferring to a cooling rack. Enjoy!
Photography by Hope Agresti