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1 Bowl Vegan Cookie’s + Cream Cookies

  • Author: Gabrielle St Claire
  • Prep Time: 2hrs
  • Cook Time: 12 mins
  • Total Time: 21 minute
  • Yield: 7 large 1x




  1. In a large bowl, whisk together the sugar, brown sugar, salt, and melted coconut oil or butter until combined.
  2. Whisk in room temp non-dairy milk and vanilla, until all sugar has dissolved and the batter is smooth.
  3. Sift in the flour and baking soda, then fold the mixture with a spatula, being careful not to overmix.
  4. Roughly chop the cookies. Don’t turn into crumbs. You can place in a large bag and crush with a rolling pin. Fold in half of the crushed cookies and white chocolate chips to the batter. Save the rest to place on the outside of the dough before baking.
  5. Cover and chill the dough in the fridge for a minimum of 2hrs. The longer the better!
  6. Preheat oven to 350°F (180°C).
  7. Make 1 ice cream scoop of batter and press the remaining cookies/chips into the outside and place on a baking sheet lined with parchment paper.
  8. Bake for 12-15 minutes, or until cookies just begin to brown on the edges. Allow to cool for 10-15, then place on cooling rack to fully cool.



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