Are you ready for a delicious treat that will satisfy your sweet tooth and keep you on a plant-based diet? Look no further! These 100% Plant-Based Oreo Cheesecake Cookies are the perfect combination of rich, creamy cheesecake and crunchy Oreo goodness. They are simple to make and will impress anyone who takes a bite!
Why Make This Recipe
These cookies are not just tasty; they’re also entirely plant-based, making them suitable for vegans and anyone looking to reduce their dairy intake. With a mix of coconut oil, vegan cream cheese, and dairy-free ingredients, they’re a healthier option without sacrificing flavor. Plus, who doesn’t love the classic taste of Oreos? These cookies offer a fun twist that brings joy to any occasion.
How to Make 100% Plant-Based Oreo Cheesecake Cookies
Making these cookies is quick and easy! Follow the simple steps below to whip up a batch of 100% Plant-Based Oreo Cheesecake Cookies in no time.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup coconut oil (or vegan butter), softened
- 1/2 cup granulated sugar
- 1/2 cup coconut sugar (or brown sugar)
- 1/4 cup unsweetened applesauce (or any egg substitute)
- 1 tablespoon vanilla extract
- 1/2 cup dairy-free cream cheese, softened
- 10-12 Oreo cookies, crushed (use vegan Oreos for a 100% plant-based treat)
Directions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.
- In a small bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
- In a large bowl, cream together the coconut oil (or vegan butter), granulated sugar, and coconut sugar until smooth and fluffy. Add in the applesauce and vanilla extract, and mix well. Beat in the dairy-free cream cheese until fully combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just blended.
- Gently fold in the crushed Oreos using a spatula.
- Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, leaving about 2 inches between each one. Slightly flatten each dough ball.
- Bake for 10-12 minutes or until the edges are lightly golden and the centers are set. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- Enjoy these cookies with a glass of almond milk or your favorite non-dairy beverage!
How to Serve 100% Plant-Based Oreo Cheesecake Cookies
Serve these cookies fresh out of the oven or at room temperature. They are perfect for parties, snacks, or dessert. Pair them with a glass of your favorite plant-based milk or a scoop of dairy-free ice cream for an extra treat!
How to Store 100% Plant-Based Oreo Cheesecake Cookies
Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, keep them in the refrigerator for about a week. You can also freeze them for up to 3 months. Just make sure to let them cool completely before freezing.
Tips to Make 100% Plant-Based Oreo Cheesecake Cookies
- Make sure your coconut oil or vegan butter is softened for easy mixing.
- If you want a more intense Oreo flavor, feel free to add more crushed Oreos to the dough.
- For a twist, try adding a touch of almond extract along with the vanilla for extra flavor.
Variation
You can experiment with different mix-ins. Try adding chopped nuts, chocolate chips, or even a swirl of peanut butter for a unique twist on this classic recipe.
FAQs
1. Can I use regular cream cheese instead of dairy-free cream cheese?
No, to keep this recipe 100% plant-based, you should use dairy-free cream cheese.
2. What is a good egg substitute for this recipe?
Unsweetened applesauce works great as an egg substitute. You can also use flax seed meal or chia seeds mixed with water.
3. Are Oreos vegan?
Yes, most Oreo cookies are vegan. However, always check the packaging to ensure they meet your dietary preferences since recipes may change.
Enjoy your baking and happy nibbling!
