Cookies and Cream Cookies

Jump to Recipe

I just realized this is my first cookie post. Considering my blog name, The Friendly Cookie, you would think there would have been a cookie recipe or two by now! The name stands for way more than my love of cookies though. I’m trying to live a friendly life, and by that I mean being friendly to others, friendly to animals, friendly to my health, and friendly to the planet!

The topic of friendly living could be a whole other blog post, but let’s focus on the cookies, shall we! This recipe has been modified and adapted from the Neiman Marcus Urban Legend Cookies. During my non-vegan days I would make them all the time. If you’re unfamiliar with the Urban Legend Cookie story, it goes like this. Woman (or man depending on the story-teller) goes to the cafe at Neiman Marcus. She eats a cookie and loves it so much that she asks the waitress for the recipe. The waitress replies with ‘Sure, it’s two fifty. Should I charge it to your card.’ The woman agrees, thinking the waitress meant $2.50. When she receives the credit card bill in the mail, she sees that she was charged $250. The cafe refuses to refund her, and the woman takes it upon herself to take revenge and forward the recipe to everyone she knows.

True or not, the recipe is the bomb. Sometimes I will veganize the recipe by just substituting the eggs for flax eggs, and the butter for vegan butter. This recipe has been tweaked a little more, to reduce the sugar and I added sandwich cookies instead of the chocolate chips and nuts.

The technique is really no different than regular cookies. This recipe uses oat flour as well as regular flour. I might try it one day with just the oat flour, but for now the combo just can’t be beat. The first step is mixing the flax egg. I find flax eggs to be the best egg substitution in baking! For every egg, mix one tablespoon of ground flax seeds with 2.5 tablespoons of water. Let it sit for a few minutes. Other than that, cream the butter, sugar and vanilla. Combine the dry ingredients and mix together!

You can also freeze the cookies, which I tried to do but they were gone within a few days.

This recipe is:

  • Comfort Food
  • Delicious
  • Easy
  • Quick
  • Mouthwatering

Cookies and Cream Cookies

Quick, easy, healthy, vegan cookies!
Prep Time15 mins
Cook Time15 mins
Course: Dessert
Cuisine: American
Keyword: Comfort Food, Cookies and Cream COokies, Egg-Free, Vegan Cookies
Servings: 20
Author: The Friendly Cookie

Ingredients

  • 2.5 cups rolled oats
  • 1 cup vegan butter
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt omit if your butter is salted
  • 2 tbsp ground flaxseeds
  • 5 tbsp water for flax eggs
  • 2 cups sandwich cookies cut into quarters

Instructions

  • Preheat oven to 375 degrees F
  • In a small bowl, combine flax and water to make flax egg. Let it sit while combining the other ingredients.
  • Using a food processor or blender, grind the oats into a very fine powder. In a bowl, stir the oat flour together with the flour, baking powder, baking soda, and salt.
  • In a stand mixer (or by hand), cream the sugars with the butter and vanilla until light and fluffy. Add the flax eggs.
  • With the mixer on low speed, slowly add the dry ingredients.
  • Fold in the sandwich cookies.
  • Drop about 2 tbsps of dough onto parchment lined baking sheet.
  • Bake for 12-15 minutes depending on how soft/crunchy preference.
  • ENJOY!!!!
Advertisements

Leave a Reply