Browsing Tag

chocolate chip cookie

Vegan Oreo Cookies

Posted on May 19, 2021

Easy Vegan Oreo Cookies

These delicious and easy vegan Oreo cookies are crispy on the edge and gooey in the middle. Perfect vegan baking idea that is easy to make and tasty, and best yet – they’re plant based! You can freeze the cookie dough balls and bake straight from the freezer if you want to make the batch for yourself.

What’s in the Oreo Cookie?

Oreos- I’ve gone for a double cream Oreo biscuit as the creamy filling spreads and makes the cookie even sweeter.

Sugar- You want to use two types of sugar for this cookie recipe. golden caster sugar and light brown soft sugar. They caramelise and work so well to create this golden and sweet texture.

Butter- I’ve made this recipe with loads of different vegan butters and it works fine with any! At the moment I love the Flora plant based butter block. But if I’m just picking something up from my local corner Sainsbury’s I’ll use the Pure free from spread. They have slightly different outcomes but you won’t really notice the subtle difference.

Chocolate Chips- I love using a dark chocolate chip which melts when baked and creates puddles of chocolate in the centre of the cookies.

Plain Flour- If you want a slightly thicker cookie, add 25g more plain flour. I like mine a little thin and crispy so prefer a buttery cookie in comparison.

Can you freeze?

Yes! If you want to make the Oreo Cookies ahead of time, or just baking for yourself and want to save the batter, simply roll the cookie dough balls, pop in a plastic tupperwear box and freeze. When freezing, if you make sure the dough balls aren’t touching or on top of each other that will help make sure they keep their shape and don’t just form into one huge cookie.

Add 3-4 minutes baking time on top when they are frozen.

Vegan Oreo Cookie

Vegan Oreo Cookies made easy! Such a simple recipe and quick to make, they're gooey in the middle and crispy on the edges. The batch makes around 16-20 cookies depending how large you like them, great for making for friends or to leave in the freezer when you need something sweet.

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Prep Time 10

Cook Time 7

Servings 18 cookies

Ingredients

220 g plain flour
200 g vegan butter
130 g light brown sugar
70 g golden caster sugar sub for white caster
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp vanilla extract
1/2 tsp sea salt
150 g chocolate chips
1 pack of Oreos roughly crushed

Instructions

Preheat the oven to 180ºC (fan oven setting)
Add the room temperature butter, vanilla extract and two types of sugar to a large mixing bowl and beat together
Add the flour, baking soda and powder and salt to the bowl and mix together until smooth
Pour in the chocolate chips and roughly crushes oreos, mix together then shape into the cookie dough balls
Place the dough balls on a lined baking tray (only about 6 per tray as they will melt down and spread out on the tray)
Bake for around 10-12 minutes, until just baked, then take out of the oven and leave to cool for around 5-10 minutes

Notes

If you don't have golden caster sugar, regular white caster sugar will also work
If you want to freeze some of the batch, roll into cookie dough balls, add to a plastic container and freeze, bake straight from frozen, add an extra 3-4 minutes of baking time
If you wan't a super thick cookie, make two smaller dough balls and stack them on top of each other (sort of like a snowman)

If you like these why not try my Biscoff Sandwich Cookies

Chocolate Chip Cookie Sandwich

Posted on April 12, 2021

Vegan Cookie Sandwich Dipped in Chocolate

The ultimate vegan friendly chocolate chip cookie sandwich. Double layer of chocolate chip cookie sandwiched with biscoff spread and dipped in salted caramel chocolate. This cookie recipe can also be frozen and baked straight from the freezer for those evenings where you are craving a double layer chocolate chip cookie.

What’s in the recipe?

Chocolate Chips– I’ve used Happi salted caramel chocolate for this recipe along with the cacao nibs bar to make the chocolate chunks.

Crackd Vegan Egg Replacement- Using the egg replacement helps create a delicious gooey cookie that holds together really well.

Caster and Light Brown Sugar- A good mixture of light brown sugar and caster sugar helps create a beautiful golden colour and fine in texture.

Biscoff- Using biscoff to make the sandwich layer works really well with the crunch of the cookie. You can use a vegan chocolate spread instead.

Cookie Sandwich Layer

For the middle of the sandwich cookie I’ve used Biscoff spread as it’s vegan friendly. You can use a vegan chocolate spread or any other thick sweet spread of choice. Peanut butter will work if it’s a thick and smooth texture rather than runny.

I used around 1 heaped tbsp for each cookie filling then placed another cookie over the top to make the sandwich.

Melted chocolate layer

I used Happi Free From Salted Caramel for the chocolate layer. I simply melted it in the microwave but if you prefer a more traditional bain-marie, please use that technique. 80g was enough to create the edging on the chocolate chip cookies but if you want an extra thick layer you could always double dip then.

`Find my recipes on Instagram and Pinterest

Chocolate Chip Cookie Sandwich

Vegan cookie sandwiches filled with chocolate chips and a vegan egg replacement. Perfect for a bit of easter baking, this easy recipe takes less than 30 minutes to make. With only 10 minutes baking time, they can also be frozen ready for those evenings where you want something sweet.

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Prep Time 15

Cook Time 9

Servings 6 cookie sandwiches

Ingredients

For the cookies

160 g dairy free butter room temperature
100 g light brown sugar
50 g golden caster sugar
220 g plain flour
2 1/2 tbsp Cracked
1 tsp vanilla extract
1 tsp baking powder
1/2 tsp bicarbonate of soda
1 bar of Happi Cacao Nibs cut into squares

For the middle:

3-4 tbsp caramel spread or chocolate spread I used Biscoff

To coat:

1 bar of Happi Salted Caramel
3 tbsp sprinkles of choice

Instructions

Preheat the oven to 180ºC
Beat the vegan butter, caster sugar and brown sugar together then add the cracked egg replacement and vanilla extract and beat until smooth
In a separate bowl mix the baking powder, bicarbonate and flour then add to the mixing bowl and mix until all smooth and combined
Break up the Happi Cacao nibs bar and fold in
Roll into balls until you have 10-12 cookies (needs to be an even number)
Bake for 10 minutes, then when taking them out give them a tap on a hard surface to get the crackle effect
Once cooled spread on a layer of chocolate or caramel spread on one side of the cookie, then take another cookie and layer on top to make the sandwich
Melt the Happi Salted Caramel chocolate in a bowl and dip each cookie sandwich in to create the coating, add some sprinkles on top and leave to set

Video

https://www.instagram.com/p/CNLOP6SnNzS/

Notes

Roll out the cookie balls and pop on a tray in the freezer, once frozen place into a ziplock bag ready to bake. Add 4-5 minutes onto baking time when cooking from frozen
Using a flavoured chocolate, such as salted chocolate will really help make this cookie even more delicious.

If you like this recipe, why not try my oat & raisin cookies

dessert Recipe Uncategorized

The Ultimate Chocolate Chip Vegan Cookie

Posted on April 29, 2020

Ultimate Vegan chocolate chip Cookie recipe

Method:

Add the room temperature butter to a bowl along with the vanilla extract and two types of sugar and mix together using a silicone whisk or spatula until smooth

In a separate bowl mix the flour, salt, baking powder and soda together then slowly add to the bowl of butter, mixing it together as you add

One combined, add the chocolate chips (or chopped chocolate) and fold in. Pop the mix in the fridge for at least an hour (even better left overnight)

Once ready to bake, preheat the oven to 170°C

Using an ice cream scoop (or just your hands) roll out equal sized balls and place them with lots of room (as these will expand)

Bake for 10 minutes, then take them out of oven and tap them on a surface (this helps give the crackle effect) then pop them back in for a further 2-3 minutes

Leave to set for 10 minutes (trust me they’re worth the wait) and ENJOY!