Vegan Cookies and Cream Ube Cookies
These vegan cookies and cream ube cookies are incredibly delicious and so vibrant. The oreos add a nice crunch and pairs well with the ube.
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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