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Cookies and Cream Peanut Butter Cookies (vegan, gluten-free option)

These cookies and cream peanut butter cookies are so delicious, soft, chewy, and studded with chopped oreos throughout. They are simply irresistible and such a crowd pleaser!
Print Recipe
Prep Time:10 minutes
Cook Time:12 minutes
Total Time:22 minutes

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. 

Notes

*If gluten-free, make sure to use GF all-purpose 1:1 flour and GF oreos. 
Servings: 14 cookies
Author: valeria.chao