Browsing Tag

vegan baking

dessert Recipe

Vegan Oreo Cookies

vegan oreo cookie recipe

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.


vegan oreo cookie


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 recipe

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.
Prep Time 10 mins
Cook Time 7 mins
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

vegan cookie sandwich

vegan oreo cookies recipe lucy and lentils

dessert Recipe

Pomegranate & Pecan Chocolate Bark

pomegranate nut pomegranate bark

Ingredients

 

80g good quality chocolate (I used Benefit Vitamin Chocolate)

1 tsp coconut oil

1 tsp cacao powder

¼ cup pomegranate seeds

1 tbsp chopped nuts (I used almonds and pecans)

½ tsp salt

 

 

Method

Simply melt the chocolate, coconut oil and cacao powder together in a bain marie on a low heat

Pour onto a flat surface with baking parchment or foil underneath

Scatter the nuts and pomegranate seeds on top and allow to set

Sprinkle the salt on top and break up into bite size chunks

pomegranate nut pomegranate bark
pomegranate nut pomegranate bark
dessert Recipe

Easiest Vegan Banana Bread Recipes – 4 Ways

banana bread 4 ways

Banana bread has become an absolute staple in our home. Each week I find myself buying twice as many bananas so I'll have an excuse to bake. 

It's great to have some at the ready for any unexpected guests or to take in a pack up to work. I've popped together 4 ways to enjoy my banana bread, with a few changes to each recipe to hopefully cater for each of your cupboards. 

-the classic

-Gluten free option

-no added sugar option

-the holy grail of heavenly banana bread

 

peanut butter and chocolate banana bread

No. 1 The Classic

Dry ingredients

1 ½ cup plain flour

2 tsp baking powder

1 tsp cinnamon

¼ cup sugar

100g / ½ cup chocolate chips

Pinch salt

Wet ingredients

3 overripe bananas (+1 more for topping)

4 tbsp / 80ml coconut oil

3 tbsp runny peanut butter (pip n nut or aldi smooth)

*save a handful of chocolate chips and a tsp of peanut butter for the topping*

 

 

Method

Pour the flour, baking powder, salt and chocolate chips into a large bowl and mix together

Mash the bananas in a bowl then add the melted coconut oil and peanut butter and mix together

Add the wet ingredients to the dry and mix until combined

Pour the banana mix into a greased loaf tin then sprinkle the remaining chocolate chips on top

Drizzle the last tsp of peanut butter and 1 chopped overripe banana on top and pop in the oven

Bake at 180ºC for 25 minutes

Take out of the oven and loosely in tin foil then bake for a further 30-35 minutes

 

gluten free banana bread

No. 2 Gluten Free Walnut & Chocolate 

Dry ingredients

1/2 cup GF plain flour

1 cup almond flour

2 tsp GF baking powder

1 tsp cinnamon

1 tsp ginger

¼ cup demerara sugar

50g / ½ cup chocolate chips

80g / 3/4 cup walnuts

Pinch salt

Wet ingredients

3 overripe bananas (+1 more for topping)

3 tbsp runny peanut butter 

*save a handful of chocolate chips and a tsp of peanut butter for the topping*

 

 

Method

Pour the dry ingredients into a large mixing bowl and stir together *leave a few chocolate chips and nuts for the topping*

In a shallow bowl, mash the bananas together to form a paste, then add the peanut butter and mix 

Add the wet ingredients to the dry and mix until combined

Pour the banana mix into a greased loaf tin then sprinkle the remaining chocolate chips and nuts on top

Bake at 160ºC for 35 minutes *stick a knife in the centre and make sure it comes out clean, if not add a further 5-10 minutes 

*tip, to stop the chocolate chips or nuts burning on top, loosely place tin foil over the top for the final 10 minutes of baking

 

biscoff banana bread

No. 3. The ultimate indulgent banana bread

Dry ingredients

1 cup plain flour

1\2 cup almond flour / oat flour

2 tsp baking powder

1 tsp mixed spice

1/2 tsp dried ginger 

¼ cup demerara sugar

50g / ½ cup chocolate chips

4 lotus biscuits

Pinch salt

Wet ingredients

3 overripe bananas (+1 more for topping)

3 tbsp biscoff spread

*save a handful of chocolate chips and a tsp of peanut butter for the topping*

 

 

Method

Pour the dry ingredients into a large mixing bowl and stir together *leave a few chocolate chips and the biscuits for the topping*

In a shallow bowl, mash the bananas together to form a paste, then mix together with the biscoff spread

Add the wet ingredients to the dry and mix until combined

Pour the banana mix into a greased loaf tin then sprinkle the remaining chocolate chips and lotus biscuits on top

Bake at 160ºC for 35 minutes *stick a knife in the centre and make sure it comes out clean, if not add a further 5-10 minutes 

*tip, to stop the top from burning, loosely place tin foil over the top after 25 minutes of baking 

 

No. 4 Banana Bread Muffins (No Added Sugar)

Dry ingredients

1 cup plain flour

1\2 cup almond flour / oat flour

2 tsp baking powder

1 tsp cinnamon

1 tsp vanilla essence

½ cup low sugar chocolate chips

Pinch salt

*save a handful of chocolate chips and a tsp of peanut butter for the topping*

Wet ingredients

3 overripe bananas (+1 more for topping)

 

 

 

Method

preheat the oven to 180°C

mash the bananas in a bowl and add the vanilla essence

in a large bowl, add all of the dry ingredients and mix together

combine the wet and dry, then pour into a greased non-stock muffin tray

bake on the middle shelf of your oven for 20 minutes until you can pop a knife in and it comes out dry

enjoy with a delicious cup of coffee