Spiced Chocolate Chip And Oreo Cookies

Ahhhh…. cookies.  So delicious. So versatile. Soft and chewy. Crisp and crunchy. Either way you like your cookies they are an absolutely fantastic dessert or snack.

These cookies are fall inspired. You can make these cookies year round.  The Soft flavors of fall spice and the chewy batter along with the gooey chocolate chips and Oreo’s. These are a crowd pleaser and you can serve them at family gatherings and just keep them to your self. They are absolutely delicious.

Pair these sweet cookies with some coffee or hot tea, and you  have a relaxing desert. I do have to warn you that these cookies are a dessert. Please eat in moderation as you should with all desserts. With that being said, Lets get on with these delicious cookies.

INGREDIENTS:

1 1/2 Sticks of Vegan butter (softened)

1/4 Stick of Crisco ( vegan)

1 Cup Brown Sugar

1 Cup Vegan Granulated White Sugar

2 1/2 Cups Oat Flour ( or ground whole oats until fine mixture)

2 Cups White Flour or Or whole Wheat Flour (both work well)

14 Cup Coconut Flour ( Optional But recommended)

1/2 Tsp Salt

1 Tsp Baking Powder

1 Tsp Baking Soda

1/2 Tsp Cinnamon

1/4 Tsp Ground Nutmeg

1/4 Tsp Ground Cloves

2 Flax eggs ( 2 tbsp ground flax plus 1/4 cup water. combine and let set 10 minutes until thickened)

1 Tsp Vanilla Extract

1 Cup Miniature Vegan Chocolate Chips

1/4 Cup Cacao Nibs

1 Cup Oreo’s chopped (make sure they are vegan as some are not)

 

DIRECTIONS:

1. Pre-heat the oven to 400*. Line two baking pans with parchment paper. Set aside.
2. In a Stand Mixer with a paddle attachment cream together the butter, Crisco and both sugars until well combined.
3. In a Bowl combine the oat flour, regular flour, coconut flour, salt, baking powder, baking soda, cinnamon, ground nutmeg and ground cloves. Whisk until well combined.
4. To the butter mixture add in the flax egg and vanilla. Mix together until combined.
5. With the setting on low, Slowly add in the Flour mixture. Mix until just combined.
6. Add in the chocolate chips, cacao nibs and the chopped Oreo’s. Mix these together in the batter until just combined.
7. Using a two tbsp ice cream scoop or a table-spoon, measure out two table spoon full of batter and roll into a ball. Place on the parchment lined baking sheet about 2 1/2 to 3 inches apart.
8. Bake at 400* for 8-9minutes or until the top is slightly brown if you want chewy cookies. 9-10 minutes for slightly crunchy cookies. 10-12 minutes for crunchy cookies. Remove from the oven and place on the counter and let cool completely.

When the cookies are completely cooled you can store them in an airtight container. They are travel friendly so you can take them on the go.