prep time: 30 min | bake time: 15 min | total time: 1 hr
If there’s one cookie that instantly disappears in my kitchen, it’s these Bakery-Style Eggless Oreo Chocolate Chip Cookies. The best part? These cookies are completely eggless, can easily be made dairy-free or vegan with simple swaps, and best of all this is a no-chill cookie recipe. That means you can mix the dough and bake the cookies right away whenever those cookie cravings hit.
I’ve always loved the combination of Oreos and chocolate chip cookies because you get the best of both worlds: crispy chocolate cookies folded into a rich, buttery dough with gooey pools of chocolate throughout.
Preheat the oven to 375°F (190°C) and line two baking trays with parchment paper. In a large bowl, cream together the butter, cane sugar, and light brown sugar until light and fluffy. Add the yogurt and vanilla extract, then mix until smooth and well combined.
Sift in the all-purpose flour, cornstarch, baking soda, baking powder, and salt. Mix until a soft cookie dough forms. Avoid over mixing. Fold in the crushed Oreo cookies and chocolate chips, reserving a few extra for topping.
Portion the dough into 5 large cookie dough balls. Roll each one by hand into tall dough balls rather than smooth round balls to help create thick bakery-style cookies. Press extra chocolate chips and Oreo pieces on top.
Place the cookies onto the prepared baking trays, leaving space between each cookie for spreading. Bake for 10–12 minutes or until the edges are set and the centers still look slightly soft.
Allow the cookies to cool on the baking tray for 10–15 minutes before transferring to a cooling rack. The cookies will continue to set as they cool, creating soft and chewy centers.
Yes! Use dairy-free butter, dairy-free yogurt, and vegan chocolate chips. Oreos are vegan-friendly in many countries, but always check your packaging.
Absolutely. Simply portion smaller dough balls and reduce the baking time by a few minutes.
Flat cookies usually happen if the butter was too warm or if too little flour was added. Make sure the butter is soft, not melted.
You likely rolled the dough into smooth, perfect balls. To get that rugged, bakery-style look, try the “shaggy” method: instead of rolling, pull the dough apart and stack it back together roughly. Those uneven peaks and valleys are what create the golden, crispy ridges in the oven.
The “Cookie Scoot” is your best friend here. Since these cookies are loaded with chunky walnuts and chips, they don’t always bake in a perfect circle. The moment they come out of the oven, while they are still soft and hot, place a large circular bowl or cutter over them and gently “scoot” the cookie in a circular motion to tuck in the edges.
If these cookies have you craving a full-on bakery marathon, don’t stop here! There’s nothing better than a kitchen that smells like toasted sugar and dark chocolate.
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For more foolproof, bakery-style secrets, grab a copy of my cookbook Vegan Baking Made Simple. It’s designed to help you bake like a pro without ever needing an egg!
One Response
V nice recipe, can you also share some millet cookies