Cookies 'n' Cream Cookies (vegan)

"Vegans have such a restrictive diet."😂 Along with checking out my other awesome vegan recipes, you can pick up a few boxes of Oreos. Yup, they're vegan. And you can eat them all, or use them to make these DELICIOUS cookies and cream cookies. I made these for my English class, and they absolutely adored them. 

 A chewy, crunchy, dark chocolate cookie topped with Oreo cream frosting. A perfect combination!! And what makes it extra perfect is the Hershey's Special Dark Cocoa inside the cookie. This is not required of course, but it really nails the chocolate flavor. I highly request you use it. :)

Look out how dark this dough is! That's chocolate magic right there.🍫You could always add some chocolate chips in there as well. I made these cookies 2 Tbs large instead of just 1. More chocolate and more room for frosting.;) And after a while in the oven, these cookies form a crackled top.

 So cute! The look reminds me of my double chocolate chip cookies, but the recipe is derived from my ultimate Reese's cookies. Seems like I just can't get enough chocolate. 😋

This recipe uses almost a whole box of Oreos. A cream based frosting with a sprinkle of the leftover cookies on top. The frosting is made of Oreo creams, powdered sugar and almond milk. You may think the sugar would overwhelm the cream, but the cream has such a strong flavor. Also, you'll definitely have cookie crumbs left over. You can use them to decorate other treats (like my cookies and cream cupcakes) or just eat the leftover cookies.

Check out the full recipe down below. I'm all up for cookies and cream recipes, so leave requests as well:)) Enjoy!!!

Vegan Cookies 'n' Cream Cookies

Makes about 20 cookies

Ingredients

• 1 box of plain Oreos
• 1.5 cups of powdered sugar
• 6 Tbs plant-based milk
• 3/4 cup softened vegan butter
• 2/3 cup granulated sugar
• 2/3 cup brown sugar
• 1/4 cup canola oil
• 1 tsp vanilla extract
• 2 cups flour
• 1/2 cup cocoa (preferably dark)
• 1 tsp baking soda
• 3/4 tsp salt

Directions

1. Scrape the creams off of the cookies of all of the Oreos, and put them in two separate bowls. 
2. Beat the creams to combine them into a smooth consistency, then beat in the powdered sugar and 4 Tbs of the milk. The frosting should be smooth, but soft. So, we're going to put it in the freezer to harden it enough to stay on the cookies later.
3. Next, beat together the vegan butter and sugars in a medium mixing bowl on low speed. Then, beat in the remaining milk until smooth. Lastly, mix in the oil and vanilla until the mixture is smooth and tan.
4. To the combined wet ingredients, add half of the flour and all of the cocoa. Once that is smooth, add the rest of the flour, the baking soda, and the salt. Beat until completely combined. The dough will be a dark brown color, and it may need to be kneaded if too crumbly.
5. Preheat the oven to 350. Make 2 Tbs sized balls of dough and place them on a greased/lined baking sheet, several inches apart. Since the cookies are bigger, they'll spread more. (See photos above for reference)
6. Bake the cookies for 12-14 minutes and allow them to cool for 15+ minutes.
7. Place your desired amount of Oreo cookies in a plastic bag and use a rolling pin to crush them into crumbs. You could also put them in a food processor for a quicker result. 
8. Using a spoon, place dollops of chilled frosting onto your cookies, and spread it toward the rim as pictured above. Sprinkle the crumbs on top of the frosting if you'd like.
9. You have gorgeous, yummy, VEGAN cookies to share! These would be fun to make with friends as well. Either way, enjoy! <3