Vegan Oreo Birthday Cookies
Here it is guys, the recipe that I've been wanting to make for so long, vegan Oreo birthday cookies! Decadent deep chocolate cookies, topped with a rich cream cheese frosting and colorful sprinkles. Without a doubt, you'll be coming back for more!
My recipes are 100% tested in grams. Please see notes as to how to recreate this recipe without using a food scale.
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Equipment
- Food processor
- Measuring spoons
- Mixing bowls
- Stand mixer or electric hand mixer
- Rubber spatula
- Large cookie scoop
- Parchment Paper
- Rimmed baking sheet
- Wire cooling rack
- Piping bag
- Piping tip
Pro TipIf a recipe calls for it, use a food scale to weigh ingredients in grams for the best results! Use the options below to toggle between cups or grams.
Ingredients
Cookies
- 140 g vegan butter (softened at room temp)
- 8 Oreos, original (not double stuf’d or thins)
- 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
Vegan Cream Cheese Frosting
- 56 g vegan butter (softened at room temp)
- 100 g vegan plain cream cheese (I used Kite Hill)
- 1 teaspoon vanilla extract
- 250 g powdered sugar
Oreo Cake Balls
- 4 Oreos, original (not double stuf'd or thins)
- 2-3 tablespoons vegan cream cheese frosting (I used Kite Hill)
- Sprinkles
Instructions
Cookies:
- First, set out your butter from the fridge to soften at room temperature. Depending on what brand you are using this could take from 30 minutes, up to an hour. Do not start this recipe with cold butter. Do not be tempted to melt it either, see notes!
- While you wait, preheat the oven to 350° F and line two large baking sheets with parchment paper. Set aside until ready to use.
- Next, in a food processor, grind the 8 Oreos until finely crushed. Then, in a medium-sized bowl whisk together the crushed Oreos, all-purpose flour, black cocoa powder, baking powder, baking soda, and salt. Set aside until ready to use.
- In a large bowl, using a stand mixer or hand mixer, on high speed, cream the softened vegan butter, white sugar, and brown sugar together until light and fluffy.
- To the bowl, add the lukewarm non-dairy milk and vanilla extract. Mix on low to combine. Scrape the bowl when needed. The mixture will look like it won’t mix properly, but that’s fine.
- Add the dry ingredients to the wet ingredients, and mix them at low speed. You are looking for soft cookie dough consistency.
- Then using a large cookie scoop, scoop out 8 equally sized cookie dough balls, and flatten them to about 1-inch in thickness.
- Bake for 15-18 minutes. Remove from the oven and let it cool on the pan for 10 minutes. Then transfer to a wire rack to finish cooling. Allow the cookies to completely cool before decorating.
Frosting:
- In a medium bowl or bowl of a stand mixer, beat the softened butter and cream cheese together until creamy and smooth.
- Add vanilla extract and mix until well combined.
- Gradually add in the powdered sugar and continue to mix until completely combined.
- If the frosting seems too loose, add more powdered sugar.
- Fit your preferred piping tip to a piping bag, and fill it up with the frosting. Set aside until ready to use.
Oreo Crumbles
- In a food processor, grind 4 Oreos until finely crushed.
- In a bowl, combine the crushed Oreos and cream cheese frosting until well combined. Use your hands to form small Oreo cake pop-like bits and set them aside.
Assembly:
- Pipe or spread a generous amount of cream cheese frosting over the cookies, add the sprinkles, and lastly add the Oreo crumbles on top. Serve and enjoy!
Notes
- Weigh your flour! A common reason baked goods fail is incorrectly measured flour. I always recommend using a scale for accuracy when baking. This greatly improves your chance for success and lessens room for error. My recipes are 100% tested in grams.
- However, if you’re measuring by cups, avoid scooping the measuring cup directly into the flour. This tends to pack the flour into the cup, resulting in too much flour and a very dense or gummy finished product. Instead, aerate your flour (fluff it with a fork or spoon) and then spoon it into your measuring cups, leveling it with your finger or the back of a butter knife. Keep in mind though, that this method is not guaranteed to be accurate.
- Watch this video from King Arthur on how to properly measure your flour if you don’t have a food scale
- Start with softened butter. Allow your butter to sit out at room temperature for 30 minutes to an hour to soften. This recipe won’t work with melted or cold butter.
- Don't melt your butter. Melting your butter will cause your final product to be extremely greasy. So, soften your butter, not melt.
- Use an electric hand mixer or stand mixer. Creaming the butter and sugar will take a lot of arm work, so to make things easier use an electric hand mixer!
- Allow the cookies to cool before decorating. This will just ensure that the frosting will not melt off.
- Store in an airtight container. It can be left at room temp for a couple of days. They will also keep in the freezer, undecorated, for about a month.
- Chilling the dough. This recipe doesn’t require a chill time, however, if you’re unable to bake the dough right away you can place it in the fridge. Make sure to store it in an airtight container. This dough will last for about 24 hours.
Tried this recipe?Leave a comment below & tag @flouredframe on social!