Vegan Cookies ‘n’ Cream Cookies (Edit recipe)

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These vegan cookies ‘n’ cream cookies are so chewy, soft, and have a delicious added crunch from the Oreos. These cookies are also made with cookies & cream flavoured protein powder, which adds even more flavour and a protein boost! They’re simple to make and the perfect cookie to make that everyone will enjoy.

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Original Recipe

PREP TIME

15 minutes

COOK TIME

11 minutes

INGREDIENTS

13

Serves: 16

Ingredients

0.5 cup Vegan Buttery Spread, softened
0.5 cup Brown Sugar, packed
0.25 cup Granulated White Sugar
2 Tbsp Flaxseed Meal, (2 tbsp ground flaxseed + 6 tbsp warm water)
1 tsp Pure Vanilla Extract
0.25 tsp Salt
1 tsp Cornstarch
44 grams Vegan Protein Powder, (1 scoop) I used Good Protein Cookies & Cream flavour
1 tsp Baking Powder
0.5 tsp Baking Soda
1.5 cups All Purpose Flour, (1 1/2 cups + 1 tablespoon)
10 whole Oreo, Original, crushed
0.333 cup Sugar-Free White Chocolate Chips, optional

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350℉.
Line a baking tray with parchment paper and set aside.
In a small bowl, prepare your flax egg by combining ground flaxseeds with warm water. Set aside for 5 minutes.
To a medium-sized bowl, cream together softened vegan butter and sugars with a hand mixer.
Add in flax eggs, vanilla extract, salt, cornstarch, and Good Protein Cookies & Cream protein powder. Mix until well combined.
Add baking powder, baking soda, and all-purpose flour until a soft dough forms. Use a spatula to mix together.
Add crushed Oreos to cookie dough and fold in with a spatula.
Use a 3 tablespoon-sized cookie scooper to scoop cookie dough into balls and place on your prepared tray, patting the cookie down slightly. Place 2 inches apart.
Bake for 10-11 minutes or until edges become golden brown and slightly crispy.

Notes

How to store: place in an airtight container for up to one week. Can be stored in the freezer for up to one month.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	275
Fat:	12 g
Carbohydrates:	34 g
Protein:	5 g
Cholesterol:	2 g
Sodium:	246 mg
Fiber:	3 g
Sugars:	17 g
Sugar Alcohol:	0 g
Calculated per serving.