Oreo Chocolate Chip Cookie Recipe

If you're like us you probably have a sweet tooth! These oreo chocolate chip cookies are an absolute staple if you love chocolate. And did we mention they’re VEGAN!!?? This cookie recipe is simple and only 10 ingredients!

So for this recipe you will need:


Ingredients:

¼ Cup of Non- Dairy Milk (we used coconut milk)
1 Cup of Vegan Butter
1 TSP of Baking Soda
½ Cup of Brown Sugar
1TSP of Agave Nectar
½ Bag of Vegan Chocolate Chips
8-10 Oreo Cookies
2 ¼ Cups of Flour ( we use whole wheat)
½ Cup of Sugar
Pinch of Sea Salt

Utensils:

Whisk
Rubber Spatula
Measuring Cups
Non- Stick Cookie Sheet
Mixing Bowls
What we like to do when we cook is get our ingredients out so we aren't struggling to find something in the cabinet with messy cookie hands! Also, preheat your oven to 350 degrees fahrenheit and get out your cookie sheets, you'll thank us later for this.
 
First cream the butter and sugar together. We used a metal whisk to ensure that it was a creamy texture. If you prefer, you can use an electric mixer.
After your texture is pretty creamy add in the non-dairy milk and the agave nectar. The agave nectar is optional however, we like using this over vanilla extract. We also choose to use coconut milk while baking because it is a bit heavier and adds flavor.
Next, Add your dry ingredients ( baking soda, flour and sugar). What we like to do is mix it in portions instead of all at once. We put about ¼ of the dry ingredients in at a time and mixed with a rubber spatula once it became too thick for the whisk.
Now is the fun part! Take your oreos and put them in a ziplock bag. Make sure it’s air-tight and smash them to pieces! Add half of the chocolate chips and half of the oreo mixture and mix with the rubber spatula. Once it is pretty mixed, add the rest of the chocolate chips and oreos.
Take your hands and roll together two inch balls of dough and place them on the cookie sheet. Make sure that your cookie sheet is either non-stick or rub your pan with coconut oil. 
Place them about 1-2 inches apart and sprinkle with coarse sea salt.Now, bake them at 350 degrees fahrenheit for about 8-10 minutes. We prefer our cookies gooey so we baked them for exactly 8 minutes.

NOW LET THEM COOL A BIT AND ENJOY!

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Comments

  1. Barbara Eastwood
    October 18, 2017 / 10:48 pm

    Hi Skye ,
    It’s really been fun checking your blog..you girls look like you are sure enjoying San Diego..love the chocolate chip cookie recipe
    Have you checked out potatoe chip rock yet?
    Ive been busy getting house in order preparing for arrival of our daughter and grandsons Saturday..I suppose you will returning to Connecticut.by then. Fall should be in full swing by time you get back…🍁🍂🍁🍂
    Enjoy rest of your stay..it was really great chatting with you on the plane.
    Take care ,
    Barbara Eastwood

    • coconutsandcarryons
      October 19, 2017 / 11:45 am

      Thank you so much Barbra! I’m so happy you enjoy the blog. We are loving San Diego and haven’t gotten to Potato Chip rock yet but we may go tomorrow! We went to sunset cliffs and it was amazing. Im so happy that you are having family over, thats so great to hear! Connecticut is definitely feeling the fall weather, its dropping to 30 degrees at night! Thanks for being such an awesome person, I’m going to email you!
      – Skye

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