Cookies and Cream Peanut Butter Cookies (vegan, gluten-free option)
These cookies and cream peanut butter cookies are so delicious, chewy, soft, and have a slight crunch from the oreos. I love a good chocolate peanut butter combo and what better way to enjoy it than in cookie form?! I used my favorite peanut butter cookie recipe and added chopped oreos (or any type of chocolate sandwich cookies) to the dough. It turned out so good and simply irresistible!
When I think of oreos and peanut butter, I think of the movie The Parent Trap. I love that movie and how that started the oreo peanut butter combo. These cookies are super easy to make and you can make them gluten-free too. Just make sure to use a gluten-free all-purpose flour that has a 1:1 ratio to regular all-purpose flour. You also need to make sure to use gluten-free oreos or chocolate sandwich cookies. Luckily there are a lot of gluten-free oreos and sandwich cookies to choose from these days.
To make these cookies and cream peanut butter cookies, make the peanut butter cookie dough, add your chopped oreos, scoop, and bake. Careful not to crush your oreos too much because you want the cookie chunks in there. You can add a few chopped oreos on the top of each cookie before baking too. It will make them look a little nicer, but it’s totally optional. If you have any leftover cookies, place them in an airtight container and leave on the counter for up to 3 days, if they last that long.
I’m always down for anything cookies and cream and when you add peanut butter to the mix, it’s absolutely divine. If you make these cookies, make sure to tag me @nutsaboutgreens on Instagram and leave a review below! I love to see your creations! Happy baking friends!
Cookies and Cream Peanut Butter Cookies (vegan, gluten-free option)
Ingredients
- 1 cup all-purpose flour (if GF, use a GF 1:1 flour)
- 1/2 tsp baking soda
- 1/4 tsp sea salt (add a little more if your PB isn’t salted)
- 1/2 cup drippy peanut butter
- 2 Tbsp coconut sugar (or brown sugar)
- 1/4 cup pure maple syrup
- 2 Tbsp avocado oil (or any oil)
- 2 Tbsp almond milk (or any non-dairy milk)
- 1 tsp vanilla extract
- 8 oreo cookies/chocolate sandwich cookies, roughly chopped (use GF if needed)
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone mat.
- In the bowl of a stand up mixer (I used my KitchenAid), add the peanut butter, coconut sugar, and pure maple syrup. Use the paddle attachment and mix until very smooth and combined. Add the oil, almond milk, and vanilla. Mix until well combined.
- Add the flour, baking soda, and salt. Mix until just combined. Careful not to overmix. Add the chopped oreos and pulse the mixer a few times until everything is combined.
- Use a cookie scoop and scoop dough onto baking sheet. Flatten cookies slightly with your palm. Add a few crushed oreo pieces on top. Bake for 10-12 minutes. Let it cool on the pan for 15 minutes, then transfer to a wire rack to cool completely. Enjoy! Store leftovers in an airtight container on the counter for up to 3 days.
