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🍪 Cookies and Cream Cookies
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ⅓ cup loosely packed light brown sugar
- ⅓ cup sugar
- ¼ cup sunflower oil or other light oil
- 1 teaspoon vanilla extract
- 3 tablespoons water
- 1 tablespoon flax meal
To Add Later
- ¼ cup vegan white chocolate chips
- 5 Oreos broken into pea-sized pieces
Instructions
- Preheat the oven to 375° F and line a baking sheet with parchment paper.
- Combine the dry ingredients in a large bowl, mixing well. In a smaller bowl, mix wet ingredients until the sugars dissolve. Pour the wet mixture into the dry, and mix well. Fold in the white chocolate chips and Oreos. You should have a cohesive dough that you can form into balls at this point.
- Form the dough into 14 1" balls and arrange them on a lined baking sheet, leaving about 2" of space between the cookies.
- Bake for 9 to 11 minutes, then cool for 5 minutes before moving them off of the baking sheet.
Notes
Don't crush the cookies. Instead, use your fingers to break them up into pea-sized or slightly large chunks in each cookie. Do this over a small bowl, because you want to use any crumbs in the cookies, too.
If you can't find vegan white chocolate chips, it's fine to omit them and just add an extra Oreo cookie or two.
Cookies and cream cookies will keep for 3 to 4 days in an airtight container at room temperature.
Servings 14
Nutrition
Calories: 146kcal | Carbohydrates: 22g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.002g | Cholesterol: 1mg | Sodium: 117mg | Potassium: 40mg | Fiber: 1g | Sugar: 14g | Vitamin A: 1IU | Vitamin C: 0.02mg | Calcium: 23mg | Iron: 1mg
