Make your Monday a little sweeter with these VEGAN Oreo-Stuffed Chocolate Chip Cookies! These are chewy, gooey, and completely irresistible!
Happy Monday! Another week is upon us, and you know what, getting up early is HARD. To make it a little bit sweeter, today I'm sharing these VEGAN Oreo-Stuffed Chocolate Chip Cookies! THESE ARE AMAZING. I've been meaning to make something like this for forever because, surprise, Oreos are vegan! It took me a couple of tries, but the reward is these perfectly soft and chewy, crisp-at-the-edges, chocolatey bites of heaven. So good! And the batch only makes about 10, which means you can make these without totally breaking the calorie bank. Unless you eat them all. In which case, my friend, I understand.
See, I just don't understand people who say vegan eating is hard. Because it's really not! As long as you have some basic staples and substitutions, basically anything can be made vegan, including the classic chocolate chip cookies. My brothers scarfed these down, and my totally-not-vegan-at-all sister in law also gave them a big fat seal of approval. The best vegan food is the kind that does not taste vegan, and I can tell you these definitely don't!
What you do is substitute butter with EarthBalance (vegan butter) and eggs with aquafaba. Everything else is exactly the same as for classic chocolate chip cookies! The real magic comes in with that little secret Oreo in the middle. It's really easy to do, too! Just grab a big spoonful of cookie dough and flatten it out. Place the Oreo in the center, and shape the cookie dough around it to cover. And - that's it! Chill then bake, and you'll be rewarded with these soft and gooey Oreo-stuffed chocolate chip cookies!
Looking for more vegan-friendly desserts? Check out my Vegan Chocolate Chip Banana Muffins, Classic Cinnamon Rolls, Vegan Lemon Raspberry Cheesecake, and Vegan Chocolate Chip Skillet Cookie. Happy baking! 🙂
- ½ cup vegan butter {I like EarthBalance}
- ¼ cup white granulated sugar
- ½ cup packed brown sugar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 3 tablespoon aquafaba {chickpea liquid}
- 1 cup + 2 tablespoon all purpose flour
- 1½ cup chocolate chips {I like Guittard extra dark}
- 10 Oreo cookies
- Preheat oven to 350F, and line two cookie sheets with parchment or silicone liners. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the EarthBalance and sugars, and beat until creamy.
- Add in the baking powder, baking soda, salt, vanilla, and aquafaba, and beat until fluffy and well-incorporated.
- Stir in the flour, followed by the chocolate chips.
- Scoop out a ¼ cup of cookie dough, and place in your hand. Flatten slightly, and place 1 Oreo cookie in the center. Mold the cookie dough to completely cover the Oreo, and place on prepared cookie sheet. Repeat with rest of dough. Only place 5-6 cookies per sheet as they will spread!
- Place cookies in fridge for at least 30 minutes, until solid to the touch.
- Transfer cookies directly from fridge to oven, and bake for 12-14 minutes, until golden brown. Enjoy!
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saurabh says
Thanks for sharing this blog with us .....this blog give lot of information regarding cooking ...i will helpful for me while cooking ...
Hannah says
Made these tonight and they taste great! Thanks for sharing this recipe!
valentina says
Yay! So glad you liked these, Hannah! 🙂
Allie says
Hey there, just to clarify - does the aquafaba go in straight from the can or do need to whip it up first?
Thank you!
valentina says
Hi Allie! You use it straight from the can - no need to whip 🙂 Hope that helps!
Mitts says
Hi Valentina!! Finally i found your blog which is amazing. I'm sure gonna try this recipe soon. I don't have aquafaba at the moment is their anything i can use instead of this or can i skip it? Will it make any difference?
Thank you so much for sharing this amazing recipe.
valentina says
Hi! If you don’t use the aquafaba, you will need some other sort of egg replacer instead! My other go-to is flax eggs. In this recipe, I would replace the aquafaba with 1 tbsp ground flaxseed + 3 tbsp of water mixed together. You can also use your favorite storebought egg replacer as long as the liquid equals 3 tbsp. Hope it helps!