Introduction
Birthdays are a joyous occasion that calls for sweet treats, and what could be better than vegan Oreo birthday cookies? These delightful cookies capture the classic flavor of Oreos while ensuring they're completely plant-based. With a rich chocolatey base and creamy filling, they're perfect for celebrating special moments.
Not only are these cookies a crowd-pleaser, but they're also straightforward to make. Using a few simple ingredients, you can whip up a batch in no time. Plus, they’re designed to be both delightful to the taste buds and visually appealing, making them an excellent contribution to any birthday spread.
Whether you're vegan or just looking to impress your guests with something unique, these cookies are sure to please. Let’s dive into the ingredients and the process to make these unforgettable treats.
Ingredients
- 140 g vegan butter (softened at room temp)
Vegan butter is the base of the cookie dough, providing moisture and helping achieve that desirable chewy texture. Softening it ensures even mixing with the sugars. - 300 g all-purpose flour
All-purpose flour serves as the foundation of the cookie, giving structure. It absorbs moisture and binds the ingredients together for a nice, firm cookie. - 35 g black cocoa powder
Black cocoa powder gives these cookies their deep color and rich chocolate flavor, setting them apart from traditional cookies. It has a more intense taste that enhances the overall profile. - ½ teaspoon baking powder
Baking powder helps the cookies rise slightly, ensuring they don’t turn out too dense. This gives them a softer bite. - ¼ teaspoon baking soda
Together with baking powder, baking soda creates the perfect balance of leavening, allowing the cookies to spread out without becoming too flat. - ½ teaspoon salt
Salt enhances the sweetness of the cookies, balancing flavors and making the chocolate taste richer. - 100 g granulated sugar
Granulated sugar sweetens the cookies and creates a light, slightly crispy exterior. It also contributes to the overall texture. - 100 g brown sugar
Brown sugar adds moisture for a chewier texture while imparting a subtle caramel flavor that complements the chocolate. - 90 ml non-dairy milk (must be lukewarm)
Non-dairy milk adds moisture to the cookie dough without any dairy. The lukewarm temperature helps combine all ingredients smoothly. - 1 teaspoon vanilla extract
Vanilla extract enhances the overall flavor of the cookies, adding a warm, sweet aroma that rounds out the taste. - 56 g vegan butter (softened at room temp)
This portion of vegan butter is used for the cream filling, ensuring it’s smooth and rich, mimicking traditional Oreo filling. - 100 g vegan plain cream cheese (I used Kite Hill)
Vegan cream cheese adds creaminess and tang to the filling, emulating the creamy texture of classic Oreo cream. - 250 g powdered sugar
Powdered sugar sweetens and thickens the filling, allowing it to air-whip and create that recognizable creamy texture.
Directions & Preparation
Step 1: Set out the vegan butter to soften at room temperature.
It’s crucial to start with softened vegan butter for this recipe, as cold butter won’t mix well with the sugars, leading to a dense final cookie. Depending on the brand, this process can take anywhere from 30 to 60 minutes. Avoid melting the butter, as this will alter the cookie's texture.
Step 2: Preheat the oven to 350° F and line two baking sheets with parchment paper.
Preheating the oven ensures even baking temperatures, which is essential for the dough to spread correctly. Parchment paper on the baking sheets prevents sticking and makes for easier cleanup after baking.
Step 3: In a food processor, grind the Oreos until finely crushed.
Using the food processor makes it easy to achieve a fine crumb of Oreos, which you will incorporate into the cookie dough for that signature flavor. If you don't have a processor, you can place the Oreos in a zip-lock bag and crush them with a rolling pin.
Step 4: Whisk together the crushed Oreos, all-purpose flour, black cocoa powder, baking powder, baking soda, and salt in a medium-sized bowl.
This step combines dry ingredients thoroughly, ensuring an even distribution of flavor and leavening agents throughout the dough. This mixture will now serve as the backbone of your cookie dough, providing both flavor and structure.
Step 5: In another large bowl, cream together the softened vegan butter, granulated sugar, and brown sugar until light and fluffy.
Creaming the butter and sugars introduces air into the mixture, helping the cookies have a nice lift. Use a stand mixer or hand mixer on medium-high speed for optimal fluffiness, ensuring the mixture turns pale and creamy while fully incorporating.
Step 6: Add the lukewarm non-dairy milk and vanilla extract to the butter mixture and mix on low until combined.
This addition of liquid helps to bind the dough together, contributing moisture without making it too wet. Mixing on low ensures that the mixture combines without splattering, keeping your kitchen clean!
Step 7: Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed until a soft cookie dough forms.
Adding dry ingredients gradually allows you to better control the consistency of the dough. You are looking for a dough that holds its shape but is still slightly soft—each ingredient should be well-incorporated without overmixing, keeping the cookies tender.
Step 8: Using a large cookie scoop, portion the dough into balls and flatten them to about 1-inch thick.
Consistent portion sizes ensure that the cookies bake evenly. Flattening the dough slightly also promotes a perfect texture; if they’re too thick, they may not bake through properly, resulting in an overly soft center.
Step 9: Bake for 15-18 minutes. Let cool on the pan for 10 minutes before transferring to a wire rack.
Baking time is crucial for achieving the desired cookie texture. Allowing the cookies to cool on the baking sheet helps them set, while transferring them to a wire rack helps prevent sogginess by allowing air to circulate around them.
Step 10: Prepare the creamy filling by whipping together the softened vegan butter, vegan cream cheese, and powdered sugar until smooth.
The filling brings the cookie together, mimicking the classic Oreo experience. Whipping ensures a light and fluffy consistency, which is essential for achieving that classic Oreo cream texture. Working with room temperature ingredients makes it easier to achieve a smooth filling.
Step 11: Once the cookies are completely cool, spread the cream filling between two cookies.
Sandwiching the filling between two cookies gives that authentic Oreo experience, creating a delightful treat. Ensure the cookies are fully cooled; otherwise, the filling will melt and escape. A generous amount of filling will enhance every bite!
The Richness of Black Cocoa in Your Cookies
The use of black cocoa powder gives these cookies not only their dark hue but also a depth of flavor that regular cocoa powder cannot achieve. Its intense profile complements the sweetness of the sugars beautifully, creating a play of bitterness that rounds out the sweetness. This ingredient elevates the overall taste, allowing your birthday cookies to shine at any celebration.
Creating the Perfect Vegan Cream Filling
Making the cream filling is a critical step that can define the success of your cookies. Using a combination of softened vegan butter and cream cheese provides a rich and smooth consistency that's essential for traditional Oreo flavors. By gradually adding powdered sugar, you achieve the right sweetness without compromising that creamy texture, making your cookies irresistibly good.
Chilling Out: The Key to Perfect Cookies
After baking, letting the cookies cool on the pan before moving to a wire rack is essential in achieving a desirable texture. This step prevents them from breaking apart while still warm. If you want an extra chewy texture, consider chilling the dough for about 30 minutes before baking as it helps the cookies maintain their shape and creates a delightful chewiness that’s hard to resist.
FAQs
What if the dough is too thick?
If you find the dough is too thick, add a splash more of lukewarm non-dairy milk to help loosen it up. This will allow the cookies to spread a bit more during baking.
Can I use coconut oil instead of vegan butter?
Yes, coconut oil can be a substitute for vegan butter. However, the texture may vary slightly, so ensure it is at room temperature and not melted.
What can I do if the cookies are too sweet?
If you find the cookies are overly sweet, consider adjusting the sugar in the filling or using less powdered sugar next time. You could also add a bit more salt to balance it out.
I baked my cookies too long and they seem overcooked. What can I do?
If your cookies seem overcooked, keep an eye on the baking time next time to ensure they come out just right. Slightly underbaked cookies will firm up as they cool while still maintaining a soft, chewy center.
What can I do to make these healthier?
You can replace some of the flour with whole wheat flour for added fiber or reduce the sugar slightly without compromising overall texture.
Is it possible to make these gluten-free?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend, but make sure it includes xanthan gum for better texture.
Conclusion
Vegan Oreo birthday cookies are not just a treat; they bring a touch of nostalgia and a fun twist to any celebration. Their combination of rich chocolate and creamy filling makes them an irresistible choice that everyone can enjoy, regardless of dietary restrictions.
With straightforward ingredients and an easy process, you’ll be able to whip up a batch that will wow your family and friends. Whether for a birthday or just because, these cookies are sure to be a hit.
Recipe Card
Delicious Vegan Oreo Cookies for Birthdays
Ingredients
- 140 g vegan butter softened at room temp
- 300 g all-purpose flour
- 35 g black cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 100 g granulated sugar
- 100 g brown sugar
- 90 ml non-dairy milk must be lukewarm
- 1 teaspoon vanilla extract
- 56 g vegan butter softened at room temp
- 100 g vegan plain cream cheese I used Kite Hill
- 250 g powdered sugar
Instructions
- Set out the vegan butter to soften at room temperature.
- Preheat the oven to 350° F and line two baking sheets with parchment paper.
- In a food processor, grind the Oreos until finely crushed.
- Whisk together the crushed Oreos, all-purpose flour, black cocoa powder, baking powder, baking soda, and salt in a medium-sized bowl.
- In another large bowl, cream together the softened vegan butter, granulated sugar, and brown sugar until light and fluffy.
- Add the lukewarm non-dairy milk and vanilla extract to the butter mixture and mix on low until combined.
- Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed until a soft cookie dough forms.
- Using a large cookie scoop, portion the dough into balls and flatten them to about 1-inch thick.
- Bake for 15-18 minutes. Let cool on the pan for 10 minutes before transferring to a wire rack.
- Prepare the creamy filling by whipping together the softened vegan butter, vegan cream cheese, and powdered sugar until smooth.
- Once the cookies are completely cool, spread the cream filling between two cookies.
Notes
Additional serving suggestions: pair with a crisp salad, garlic bread, or roasted seasonal vegetables for balance.
For make-ahead, prep components separately and assemble just before heating to preserve texture.
Taste and adjust with acid (lemon/vinegar) and salt right at the end to wake up flavors.
