1 Bowl Vegan Cookie’s + Cream Cookies
Hello & Happy Tuesday
We’re taking a trip down memory lane today on EDS with these new Cookies and Cream Cookies! This cookie can honestly be a hit or miss. I’ve found that many recipes the dough looked dry perhaps due to the cookies themselves drying out the batter or there was just too much cookies going on, yea I went there lol.
That being said, I wanted to revisit this concept, except make an even more effortless version featuring just 1 bowl, still keeping the integrity of a traditional cookie with the texture and aesthetics, but while also incorporating white chocolate chips, and the vegan Cookies + Cream Cookies were born!
There are so many reasons why I love this cookie! It’s quick, easy, features 1 bowl, nostalgic, buttery soft, perfect for any season, there are countless organic cookie varieties today you can use instead of OREOS, they are packed with white chocolate chips, you could even switch them up for the traditional chocolate chips and just such a fun treat!
If you love all things one bowl or are enamored with chocolate cookies, you’re going to love these new 1 Bowl Vegan Cookies + Cream Cookies!
Why this recipe is great:
Quick
Easy
Features vegan white chocolate chips
are packed with cookies
Still have the integrity of a traditional cookie
Perfect for any season
Buttery soft
Great aesthetic appeal
1 Bowl Vegan Cookie’s + Cream Cookies
- Total Time: 0 hours
- Yield: 7 large 1x
Ingredients
- 1/2 cup white sugar
- 3/4 cup light brown sugar, packed
- 1 teaspoon salt
- 1/2 cup refined coconut oil or butter, melted
- 1/4 cup non-dairy milk
- 1 teaspoon vanilla extract
- 1 1/2 cups flour, sifted
- 1/2 teaspoon baking soda
- 1 cup crushed chocolate cookies
- 1/2 cup vegan white chocolate chips
Instructions
- In a large bowl, whisk together the sugar, brown sugar, salt, and melted coconut oil or butter until combined.
- Whisk in room temp non-dairy milk and vanilla, until all sugar has dissolved and the batter is smooth.
- Sift in the flour and baking soda, then fold the mixture with a spatula, being careful not to overmix.
- Roughly chop the cookies. Don’t turn into crumbs. You can place in a large bag and crush with a rolling pin. Fold in half of the crushed cookies and white chocolate chips to the batter. Save the rest to place on the outside of the dough before baking.
- Cover and chill the dough in the fridge for a minimum of 2hrs. The longer the better!
- Preheat oven to 350°F (180°C).
- Make 1 ice cream scoop of batter and press the remaining cookies/chips into the outside and place on a baking sheet lined with parchment paper.
- Bake for 12-15 minutes, or until cookies just begin to brown on the edges. Allow to cool for 10-15, then place on cooling rack to fully cool.
- Prep Time: 2hrs
- Cook Time: 12 mins
Is there an alternative to the large amount of sugar in this new version? I liked your old version of this recipe because you incorporated applesauce into it with half of the amount of sugar. I always had to add another 1/2 cup of applesauce to the old recipe – but it would yield around 10 – 15 cookies for me and they came out perfect! I’d love to see you post the old recipe as well – it was such a hit with my family and friends 🙂
Hi Tiffany, I’m glad you enjoyed that recipe! We still have the recipes on EDS. You can find it here: https://labelessnutrition.com/4th-of-july/vegan-cookies-and-cream-cookies