Try my Eggless Cookies and Cream Cookies for a soft and chewy cookie that is loaded with organic Oreos! I use Newman’s Own Organic O’s for a completely organic cookie!
If you love soft and chewy cookies loaded with chocolate, then try my Eggless Sea Salt Dark Chocolate Chunk, Eggless Sea Salt Dark Chocolate Honey, or my Eggless Chocolate Chip Cookies!
Why You’ll Love This Recipe
I love this recipe because it makes 12 large cookies. I usually don’t make really big cookies, and instead make smaller cookies. But, with these Eggless Cookies and Cream Cookies I felt they just needed to be bigger because I’m adding in another type of cookie! So, if you love big soft chewy cookies, then you will love these!
I also use Newman’s Own Organic O’s, which are organic Oreos essentially, and they are so good! If you love Oreos, then I urge you to try this organic version of your favorite nostalgic cookie!
Is eggless cookie dough safe to eat?
Yes! The best thing about making eggless cookies is that you can eat all the cookie dough you want! The dough for these Eggless Cookies and Cream Cookies is especially delicious as it’s filled with Newmans’ Own O’s!
Can I add chocolate chips?
Yes, if you want even more chocolate flavor to shine through, add some chocolate chips! I would recommend adding 198 grams (1 cup).
Can you underbake eggless cookies?
Yes! If you like doughy cookies, and you want to under bake, eggless cookies are the best because you don’t have the worry of cooking the eggs. So, if you want to underbake these cookies a few minutes, go for it!
How should I store these Eggless Cookies and Cream Cookies?
These are soft and chewy cookies, so they should be stored in an airtight container. You can also freeze them for up to 1 month.
Ingredients for Eggless Cookies and Cream Cookies
Costco Kirkland Organic Cane Sugar
Homemade Organic Light Brown Sugar
Cairnspring Mills Organic All Purpose Flour
Lafaza Organic Ground Vanilla Bean
Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.
Eggless Cookies and Cream CookiesDifficulty: Easy
My Eggless Cookies and Cream Cookies are so easy and they don’t require eggs! Try this nostalgic cookie recipe using organic ingredients!
1/2 cup (113 grams) organic salted butter, softened
113 grams (1/2 cup) packed organic light brown sugar
57 grams (1/4 cup) organic cane sugar
1/4 cup organic milk
28 grams (2 tablespoons) organic cream cheese
255 grams (2 cups) organic all purpose flour
3/4 teaspoon organic ground vanilla bean
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
24 Newman’s Own Organic O’s
- Line a baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter, light brown sugar, and cane sugar. Mix on low until combined and there are no chunks of butter.
- Add the milk, cream cheese, flour, vanilla bean, baking soda, and sea salt in that order. Mix on low until combined.
- Break up the Newman’s Own cookies into small chunks, you can quarter the or just break them up with your hands, they don’t have to be perfect!
- Add them to the mixer and mix on low until combined, the mixer will also break them up a bit more.
- Using your hands (or a cookie scoop) roll the cookies into 12 balls and place on the prepared baking sheet. Refrigerate cookie dough for 1 hour.
- Preheat the oven to 375°F. Line another baking sheet with parchment paper.
- Transfer half the cookie to the second baking sheet, spacing at least 1-inch apart.
- Bake for 12 to 14 minutes, or until the cookies look puffed and dry around the edges. Allow to cool completely on the baking sheets.
- Store in an airtight container for up to 7 days, or in the freezer.
- High Altitude — Bake at 375°F for 10 to 12 minutes, or until the cookies look puffed and dry around the edges.
Did you make this recipe?
Make sure to tag @mimibakescookies and @mimibakesphotos on Instagram!
Did you like this post?
If you liked this post, it would be amazing if you hit the like button and left a comment! Also, check out my post A Dozen Eggless Cookie Recipes, which I’m sure you’ll love too! And, share it with someone who you think will like it too!