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.
- 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
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
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)
Vegan Pop Tarts
Who else has childhood memories filled with pop tarts before school? These are an absolute throwback to a sugary delicious brekkie or after school treat so I thought I would give them more of a ‘grown up’ feel. Using homemade shortcrust pastry, homemade jam and icing they are a little lower in sugar and filled with real fruit but still delicious.
Step by Step Ingredients
Shortcrust pastry – No where near as time consuming as puff pastry, this is a really easy pastry to make. This pastry is vegan and even be made gluten free by simply swap for 2 types of gluten free flour.
Homemade Jam – Depending on what fresh or frozen fruit you have, this can be changed to fit what you have. Whether you want a blackcurrant, raspberry or mixed berry it’s completely up to you. The measurements will work the same.
Cinnamon Icing – I chose to add a little cinnamon for colour and flavour but this isn’t essential. You can make the icing pink by simply adding 1 tsp of the blackcurrant jam to the mix.
Sprinkles – Now pop tarts are renowned for their sprinkles and toppings so please feel free to add any! I’ve just topped mine with icing and a few berries but if you’re making these with kids feel free to get creative.
Thin Pastry – Without running the risk of making it too thin, you want a thickness of around 0.8mm so that it’s thick enough to hold the filling but not too thick that it’ll just be a mouthful of pastry.
Seal the edges- By using a fork to prod the edges it really helps seal the pop tarts to stop any spillages.
‘Egg wash’- Instead of a regular egg wash I simply mix date syrup / sugar syrup with a splash of water to brush over the top to help get a beautiful crust.
Jam- No need to use blackberries, it can be whichever jam you would like to make, or even a good quality shop bought.
Homemade Vegan Pop Tarts with Blackberry Jam
Homemade shortcrust pastry with a delicious blackberry jam filling topped with a cinnamon icing. All homemade, lower in sugar than store bought pop tarts and a childhood classic!
For the Shortcrust Pastry
- 300 g plain flour
- 1 1/2 tbsp caster sugar
- 1 tsp salt
- 120 g plant based butter cubed at room temperature
For the Blackberry Jam
- 200 g blackberries
- 70 g caster sugar
- 2 tbsp chia seeds
- 1/4 tsp sea salt
- 1 tsp water
For the Cinnamon Icing
- 5 tbsp icing sugar
- 1/2 tsp cinnamon
- 1 tbsp plant based milk or water
- 1 1/2 tsp plant based butter
For the pastry
In a large bowl mix the flour, salt and caster sugar together then add the cubed plant based butter then bring together using your hands or a silicone spatula
Mix and fold together until a smooth ball of pastry has formed then place back in the bowl, cover and leave to rest in the fridge for a minimum of 30 minutes
For the jam
Simply pop all of the ingredients into a pot over a medium heat and allow to combine, bubble for around 8-10 minutes and set aside to thicken and set
Take the pastry out of the fridge and place on a floured work surface, then using a floured rolling pin roll out till around 1cm thick
Using a cookie cutter or just a knife slice out 12 equal rectangles to form the pop tarts *note, you can use which ever shape you would like*
Preheat the oven to 180ºC
Lay 6 of the rectangles onto a lined baking tray then spoon on the blackberry jam, around 2 tbsp per pop tart repeat until all are covered *if you have leftover jam either add more to the pop tart filling or set aside
Match up the other 6 pastry rectangles over the top then using a fork pinch the very edges of the rectangles to seal them, then give the top of each pop tart a brush with either oat milk or sugar water to help get a golden crust
Pop in the oven to bake for around 25-30 minutes until the pastry is golden on top
To make the cinnamon icing
Simply mix all of the ingredients together in a bowl until smooth. You may need to add a little more liquid or a little more icing sugar to get the right texture, but it need to be thick instead or runny to sit on top of the pop tarts
Cover each pop tart then add a tiny bit of jam to create a pretty pink stain