I’m obsessed with ube desserts and decided I needed to make an ube cookie. In comes these vegan cookies and cream ube cookies and they are incredible! The oreo and ube combo is just so delicious and makes these cookies nostalgic, yet unique.

If you’ve never had ube before, it is very similar to taro, but it is not the exact same thing. Ube is a purple yam, not purple sweet potato. Yes, they are different and ube is very popular in Filipino desserts. It has a sweet, earthy, almost coconutty/vanilla taste to it. It’s very fragrant and I love the flavor it gives in these cookies!

This cookie recipe is based off of my classic vegan chocolate chip cookie recipe with a few tweaks. It is crispy on the outside and chewy on the inside. The oreos add a yummy bite and texture to these cookies and pairs so well with the ube. They are super easy to make and so vibrant too! I think they are fun to look at and eat! These vegan cookies and cream ube cookies definitely did not last long in our house. Tag me (@nutsaboutgreens) on Instagram and leave a comment below if you make these cookies!

Ingredients

1/2 cup coconut oil, refrigerated (NOT melted)
1 flax egg (1 Tbsp ground flaxseed + 3 Tbsp water)
2/3 cup light brown sugar, packed
1/4 cup granulated sugar
2 tsp ube extract
1 1/2 cups all-purpose flour
1/2 tsp baking powder
1 tsp baking soda
1/2 tsp sea salt
10 oreos, coarsely chopped plus 2 more for topping

Instructions

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone mat.
In a small bowl, make your flax egg by combining the ground flax seed with water. Set aside for 5 minutes to thicken.
In a medium bowl, whisk together flour, baking powder, baking soda, and sea salt. Set aside.
Using a stand mixer, cream coconut oil (make sure it is NOT melted) and sugars together for about 2 minutes. (You can stick your measured out coconut oil in the fridge for a couple of minutes if you think it is too soft.) I usually do it at a speed 4 in my Kitchen Aid.
Add in the flax egg and ube extract and mix until combined. With the mixer on low, slowly add in the dry ingredients and mix until just combined. Add the chopped oreos and pulse the dough a couple of times until the oreos are fully incorporated.
Form the cookie dough into balls, about 2-2.5 tablespoons of dough. I got 12 big cookies. Place on prepared baking sheet, about 2 inches apart. Top cookies with the extra chopped oreos.
Bake cookies for 10-11 minutes or until the edges are slightly set. DO NOT overbake. It will continue to cook and firm up as it cools. Remove from oven and let cookies cool on the baking sheet for 15 minutes. Transfer to a wire cooling rack and cool completely. Enjoy! Store in an airtight container.

Servings: 12 cookies

Author: valeria.chao

Vegan Cookies and Cream Ube Cookies