| | | | |

Vegan Cookies & Cream Cookies













Hello & Happy Tuesday!!







Since everyone is off to the races with healthy eats, it’s important to be realistic and also embrace balance. Some days I have all veggies, some days a few bites of sweets here and there, but whichever the case, I’m always mixing it up. 


Whether it was a craving or just something I’ve yet to see vegan,  I was dreaming of these cookies! I personally find cookies + cream to be such a nostalgic flavor. I typically make everything from scratch so even throwing in ready made cookies isn’t my approach, but sometimes you have to break free from your routine, and I’m just glad I did, as these are so fun!






What’s fab about this recipe is everything! It’s quick, easy, affordable, features minimal ingredients, applesauce instead of eggs, less sugar since you’re adding in the cookies, they are perfect for any season, the recipe produces 1-2 dozen depending on the size, they are great for entertaining, great for making ice cream sandwiches, perfect for entertaining and have aesthetic appeal!



If you love all things cookies and cream or just modern vegan concepts, you’re going to love these new vegan Cookies’n Cream Cookies!!










Why this recipe is great: 







Packs tons of cookies

Less added sugar

Applesauce instead of eggs





























clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegan Cookies & Cream Cookies

  • Author: Eat Drink Shrink
  • Total Time: 20 minutes
  • Yield: 10-20 depending on size 1x




  1. Preheat oven to 350°F and line a baking sheet with parchment paper or a silicone mat. You’ll need more than one tray.
  2. In a large bowl, add the coconut oil, granulated sugar, applesauce and vanilla, and mix well.
  3. In another bowl combine the all-purpose flour, baking soda, baking powder and salt.
  4. Add the dry to wet and combine until a dough forms. Try not to over mix.
  5. Now add in the crushed cookies until just incorporated.Using a tablespoon sized scooper, drop mounds of dough onto the baking sheet 2 inches apart (we fit 6-12 on each sheet and baked these in 3 batches).
  6. Slightly press down on them. 
  7. Place into the oven and bake for 8-10 minutes, or until the edges are lightly brown.
  8. The cookies will seem soft will firm up while they cool, promise!
  9. Allow the cookies to rest on the baking sheet for a few minutes after removing them from the oven and then carefully transfer them onto a cooling rack using a spatula. Allow to fully cool. 


*You can switch up the sugar, but brown and coconut will make them darker
*You can use any oil if you don’t want to use coconut

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes


  • Serving Size: 1













Similar Posts


  1. Delicious cookies! I just have 2 comments: first, this dough makes 20-30 average size cookies.. definitely not 10-20. I’m really glad I didn’t double it because I almost did.. I would have had way too many cookies!! The other thing is I had to cook mine for 14-15 minutes, not 8-10. Just wanted to make those notes so that other people have more of a realistic idea when making these. Thanks for the recipe, we really enjoyed the cookies!

    1. Tamia Tyler says:

      Do you think canola oil will be a good replacement for the coconut oil ?

      1. Hi Tamia, I’ve tried using alternative oils, but your cookies will be more hard and crisp with canola oil. Coconut oil is a solid fat, so if you want to switch it up I’d use butter!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.