Crumbl Cookies and Cream Milkshake Cookies

Sugar Cookie Base, Chunks of Oreo, + Oreo Frosting

If you are anything like me and have been dying to try Crumbl Cookies but don’t eat dairy, you have to try these!

These cookies never disappoint, and nobody can ever tell they are vegan. They make the perfect recipe for any occasion when you need something quick and reliable.

Everything is made in one bowl, so you don’t have to worry about a lot of dishes either.

If you need a last minute recipe to make, these are the perfect cookies.

I used a store-bought vanilla frosting for this recipe. Any frosting will work. If you want something on the healthier side, you could top with any vanilla yogurt of your choice!

Vegan butter: any vegan butter will work. You can also try liquid oil or normal butter if you aren’t vegan.

Nondairy milk: I always use unsweetened almond milk. Any nondairy milk will work. If you aren’t vegan, traditional milk should also work.

Sugar: I used white sugar in this recipe to ensure the dough didn’t change a different color. You could use any granulated sugar of your choice.

Vanilla extract: the vanilla gives the cookies an extra burst of flavor. You can omit if you want or use almond extract.

All-purpose flour: I haven’t tested any other flours in this recipe.

Frosting: I used a store-bought frosting. Any frosting will work.

Oreos: Any sandwich cookie of your choice will work. I used mini Oreos for topping and normal sized ones for the actual cookie dough and frosting.

Ingredients:

• Vegan butter

• Nondairy milk

• Sugar

• Vanilla extract

• Baking powder

• All-purpose flour

• Frosting

• Oreos (mini + normal sized)

Recipe:

Makes about 6-8 cookies

Cookies:

• 3 tablespoons vegan butter

• 2 tablespoons nondairy milk

• 1/3 cup sugar

• 1-2 teaspoons vanilla extract

• 2 teaspoons baking powder

• 1 cup all-purpose flour (add up to 1/3 cup more if your dough is too sticky)

• 2/3 cup crushed Oreos (can do more or less)

Topping

• Frosting (about half a sleeve of crushed Oreos mixed in)

• 6 mini Oreos (or enough for each cookie)

Directions:

1.    Preheat the oven to 350F. Line a cookie sheet with parchment paper or spray with cooking spray. Set aside.

2.    In a medium sized bowl, melt the butter. Add in the nondairy milk, sugar, and vanilla extract. Stir to combine.

3.    Add in the baking powder and all-purpose flour. Stir until a dough is formed. Fold in the crushed Oreos.

4. Use a cookie scoop to scoop the dough. Press flat onto the cookie sheet. Repeat until all dough is used.

5. Bake for 8-10 minutes. Transfer your frosting to a bowl and add in the crushed Oreos. Stir to combine.

Allow to completely cool before frosting. Frost with frosting of your choice and top with a mini Oreo.

Be sure to store the cookies in an airtight container in the refrigerator. They should last up to 1 week. You can store them in the freezer to last longer.

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