Easy Oreo Chocolate Chip Cookies (No Eggs, No Dairy!)
These chewy & soft Oreo chocolate chip cookies are FULL of crushed Oreo cookies and melty chocolate chips! Naturally eggless, dairy free, and gluten free, these cookies n’ cream cookies are super easy!
Why these Oreo chocolate chip cookies will become your new favorite cookie
If you’re a huge fan of Oreo’s and of vegan chocolate chip cookies, then you’re going to be obsessed with these Oreo chocolate chip cookies!
These Oreo-filled cookies are absolutely heavenly. Super soft, chewy, and sweet, and full of both chocolate chips and crushed Oreo cookies.
And guess what? These cookies are also undetectably eggless, dairy free, gluten free, and vegan!
If you aren’t vegan, you’re still going to love these Oreo chocolate chip cookies (and won’t have a clue they’re vegan!). That’s why these are seriously the perfect vegan cookie recipe.
These cookies are simple and easy to make; you won’t need any pudding mix or any special ingredients (even though they’re vegan!). You can use regular flour if you’re not gluten free, or use gluten free 1:1 baking flour or oat flour!
Are Oreo’s vegan?
But are Oreo’s vegan? We’ve discussed this a bit in my vegan Oreo cake. According to Oreo’s website, the gluten free Oreos do not contain any animal product. However, since the facility in which they’re made is not vegan certified, there is the chance of trace contamination. Another blogger from Loving It Vegan stated, however, that’s it’s similar to going to a restaurant that’s not entirely vegan. While the dish in essence might be vegan, there’s always the possibility of some cross contamination.
If you have an allergy to dairy, however, then I suggest using a plant-based cookies and cream cookie or make your own!
Ingredients
For these cookies and cream cookies, you’ll need the following:
- Gluten free 1:1 baking flour: such as Bob’s Red Mill in the blue bag OR you can sub in oat flour (using the gram measurements, or about 2 cups). You can also use all purpose flour if you’re not gluten free.
- Unsalted vegan butter: I recommend Miyoko’s vegan unsalted butter or Flora Plant Butter for a taste that’s nearly identical to real butter.
- Granulated & Brown Sugar: you can use coconut sugar for refined sugar free.
- Baking soda & baking powder.
- Applesauce: this replaces eggs in traditional cookies and cream cookies. Or you can sub in dairy free yogurt (or sub in dairy yogurt if you are not vegan!).
- Vanilla extract
- Chocolate chips
- Gluten free Oreos: you can also use regular Oreos, a specifically approved vegan version, or make your own!
Overview: How to make Oreo chocolate chip cookies:
As I mentioned above, these cookies and cream cookies are so incredibly easy to make (which makes it even harder to resist!). The dough is so quick, and they bake just perfectly in the oven to have soft and chewy middles with lightly golden edges.
Like all of my recipes, the full written instructions and ingredient measurements are found down below in the recipe card. However, we’ll go over an overview of the recipe here!
- Make sure to crush the Oreos before beginning. This just saves time when you’ve got a perfectly mixed dough, and you don’t want it to soften more! I like to measure out all of my ingredients before beginning and read through the instructions beforehand so that there are no surprises along the way.
- Whisk the dry ingredients. This is the flour, bakingsoda, and a little sea salt.
- Cream together the vegan butter and sugar. Much like regular chocolate chip cookies, we’ll cream together the vegan butter and sugar until light and fluffy using an electric mixer. You can also use a stand mixer. The sugar should nearly be dissolved into the cream butter mixture. Then add in the room temperature applesauce and vanilla, and cream again.
- Fold in the dry ingredients. The trick, however, to this is leaving a few dry streaks left in the dough. This ensures that we don’t over mix the dough, which would result in tough cookies (good to have as a personality trait, not as an actual cookie).
- Then fold in the Oreos and chocolate chips to the cookie dough. Use a rubber spatula for this. You’ll then chill the cookie dough for 30 minutes! While the dough is chilling, you’ll preheat the oven and line two baking sheets with parchment paper.
- Scoop the dough. I used a large cookie scoop to scoop the cookie dough balls and space them about 2″ apart, as they’ll spread.
- Bake! For large cookies, I baked my cookies for 16 minutes on the dot with each baking test. For smaller cookies, they’ll need 11-12 minutes. Your oven might be slightly different. Always go by how your cookies are baking in your own oven, rather than anyone’s instructions. That’s my trick for cookie baking!
- Decorate: After you’ve removed the cookies from the oven, press more crushed Oreos on top, as well as chocolate chips for a finished look!
Tips & Tricks for making this vegan cookie recipe:
- Make sure your vegan butter is truly room temperature. This means not melted, and not very very cold. You should be able to easily indent it with your index finger, yet it should still feel slightly cold to the touch (around 66F).
- Measure out all of your ingredients before beginning. This will make sure that you don’t miss anything. It’s also a good idea to read through all of the instructions before beginning, so you know what’s coming up!
- Use a food scale for the most accurate measurements. Some people scoop their flour, others spoon and level, and both will give you completely different results (the former giving you way too much flour). The most accurate way to make these cookies and ensure success every single time is using a food scale! I got mine on Amazon for $10. Definitely worth it!
- Use vegan white chocolate chips or chunks if you’d like! My favorite brand is Pascha Organics for that.
- Make jumbo Oreo stuffed chocolate chip cookies: want to make these cookies and cream cookies even more decadent? Stick an Oreo in the middle of the dough and encase the dough around it! Bake and you have the most indulgent treat ever ha!
- Don’t forget to chill the dough! This is super important, as the dough will spread way too much if you don’t chill it!
- Place more Oreo cookies on top, as well as chocolate chips: Right after you’ve removed the cookie sheet from the oven, you can gently press even more chocolate chips and crushed Oreos on top.
- To blitz the Oreos: You can either use a food processor, or place the cookies into a plastic bag, seal the bag, and carefully smash the cookies with the back of a wooden spoon to crush them.
You’re just going to love these Oreo chocolate chip cookies! Absolutely no one will know they’re vegan, gluten free, and dairy free. If you make them, be sure to leave a comment down below, as well as a rating ⭐️⭐️⭐️⭐️⭐️ This helps other people find the recipe!
As always, I absolutely love to see your creations on Instagram and Pinterest, so be sure to tag me there!
Happy cookie baking!
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If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!
Print
Easy Oreo Chocolate Chip Cookies (Gluten Free!)
- Prep Time: 10
- Cook Time: 11
- Total Time: 21 minutes
- Yield: 20 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
These chewy & soft Oreo chocolate chip cookies are FULL of crushed Oreo cookies and melty chocolate chips! Naturally eggless, dairy free, and gluten free, these cookies n’ cream cookies are super easy!
Ingredients
- 1/2 cup (113 g) vegan butter, room temperature
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (100 g) light brown sugar
- 1/3 cup (85 g) unsweetened applesauce, room temperature
- 1 tsp vanilla extract
- 1 1/2 cups (222 g) gluten free 1:1 baking flour, spoon & leveled *(See notes section for alternative flour options)
- 1 tbsp arrowroot starch or cornstarch
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 12 GF Oreo cookies, crushed
- 1 cup (200 g) chocolate chips
Instructions
- Make sure you’ve crushed the Oreo cookies before beginning. You can blitz them in a food processor, but make sure there are still chunks of cookie in there. In a medium bowl, whisk together the flour, cornstarch/arrowroot starch, baking powder, baking soda, and sea salt. Set aside.
- In a large bowl, add in vegan butter and sugars, and use a hand mixer to cream for 3-5 minutes, until whipped. Then add in the applesauce and vanilla. Use a hand mixer to beat the wet ingredients together until completely combined.
- Sift in the dry ingredients. Use a rubber spatula to fold together. Fold until there are just a few dry streaks of ingredient left. This ensures we’re not over mixing the dough.
- Fold in chocolate chips and 2/3 of the crushed Oreo cookies until evenly distributed throughout the dough. Chill the dough for 30 minutes.
- While the dough is chilling, preheat the oven to 350F and line two large baking sheets with parchment paper.
- Using a cookie scoop, and roll about 1.5 tablespoons of dough per cookie for regular sized cookies, or 3 tablespoons of dough for large cookies onto the sheet. Space the cookies about 2 inches apart.
- Place into oven and bake for 10-12 minutes for smaller cookies, and 16 minutes for large cookies(my oven, I bake them exactly 11 minutes each time for regular size cookies) or until the edges are lightly golden and are “set.” The middles shouldn’t be dough-y looking, but if they’re still soft, that’s perfectly fine.
- Remove from the oven and gently press the remaining crushed Oreos into the tops of the cookies, along with extra chocolate chips if desired. Let the cookies cool on the baking sheet for 10 minutes. This allows the cookies to firm up to hold together.
- Serve and enjoy! Store these cookies at room temperature in an airtight container for up to 4 days, a week in the fridge, or a month in the freezer.
Notes
Flour: If you don’t need these oreo chocolate chip cookies to be gluten free, you can use 1 3/4 cups of regular flour or 220 g. For oat flour, use 2 cups of oat flour, or 220 grams.
Gluten free Oreos: if you don’t need a gluten free cookies and cream cookie recipe, you can use regular vegan Oreos or chocolate creme filled cookie sandwiches, along with all purpose flour.
Nutrition
- Serving Size: 1 medium cookie
- Calories: 366
- Sugar: 31.1 g
- Sodium: 195.6 mg
- Fat: 16.3 g
- Saturated Fat: 5.9 g
- Carbohydrates: 53.2 g
- Fiber: 1.4 g
- Protein: 3.4 g
- Cholesterol: 12.1 mg
My cookies came out super flat. I made two batches and the second time I even weighed all the ingredients. Butter was at room temp, not melted or cold. What did I do wrong? I used all purpose and regular sugar. I did chill the dough for 30 minutes. The cookies taste great, I’m just not sure why they flattened. The dough seemed too buttery for cookie dough when I made them.
Hi Brenna! It sounds like it could have been a few things- was there any coldness to the vegan butter? Room temp butter should still feel slightly cooler- around 68F. It could have been also the gluten free flour- did you use Bob’s Red Mill? That’s the one I recommend the best! With the flour too, did you weigh out all ingredients? The dough definitely shouldn’t feel too buttery- it should be more like a classic cookie dough. If you find your dough is too buttery, you can add in 1-2 tbsp of flour to the dough to help solve the issue. GF flours are not made equally unfortunately, so I can give my recommendations, but it’s up to the baker to choose the flour based on what’s available at their grocery stores & what they prefer! The other issue it could have been was the baking sheet- lightly colored baking sheets will really make these cookies spread. My baking sheets are slightly darker- they’re not quite dark colored baking sheets, but not light. I hope that helps!
These taste HEAVENLY! I made them for my little niece who is allergic to eggs and dairy so she won’t feel left out at our Easter party tomorrow. I have a feeling they’ll be a hit!