These Eggless Cookies & Cream Cookies are soft, chew, and packed with chunks of Oreo and creamy white chocolate. This recipe is also super easy to whip up with simple ingredients, so you don’t need to be a baking pro to pull it off. Plus, these cookies are eggless, making them great for anyone with food allergies or dietary restrictions. They’re perfect for any occasion, whether it’s a family get-together, a sweet snack for the kids, or just a little treat for yourself. Once you try them, you’ll see why it’s hard to stop at just one!
Oriana’s Thoughts On The Recipe
There’s something special about chewy cookies packed with extra goodness, and these Eggless Cookies & Cream Cookies are a perfect example! The dough is filled with big chunks of Oreo cookies and melty white chocolate chips—it’s basically a cookie within a cookie, and who wouldn’t love that? My kids absolutely adore them, and I’m pretty sure they would eat the whole batch if I let them!
What I love most about this recipe is that it’s super easy to make. You only need a handful of simple ingredients, and since they’re egg-free, they’re perfect if you’re dealing with food allergies or intolerances. These cookies are thick, chewy, and loaded with all the best flavors, making them a hit for any occasion—whether it’s a family gathering, a school snack, or just a sweet afternoon treat!
Honestly, once you try these, you’ll have a hard time not grabbing another one (or two)! They’re just that good, and the combination of Oreo pieces and white chocolate is beyond delicious. Every bite is packed with creamy, chocolatey goodness, making these cookies a favorite in our house.
What I Love About This Recipe
Simple and Easy to Make: With just a few basic ingredients, these cookies come together in no time.
Egg-Free and Perfect for Food Allergies: This recipe is totally egg-free, which makes it ideal for those with food allergies or intolerances. You can even easily make them dairy-free by using a butter substitute and dairy-free chocolate chips!
Thick and Chewy Perfection: These cookies’ texture is everything—they’re thick, soft, and chewy with just the right amount of crunch from the Oreo pieces.
Kid-Approved Favorite: These are hands-down my kids’ favorite cookies! The combination of crunchy Oreos and smooth white chocolate chips makes them irresistible for little ones (and adults, too).
Perfect for Any Occasion: Whether you’re baking for a party, a cozy movie night, or a school snack, these cookies fit the bill. They’re versatile and always a hit, no matter when or where you serve them!
Potential Challenges & Pro Tips:
Even though these Eggless Cookies & Cream Cookies are easy to make, there are a couple of things to watch out for to ensure they turn out perfectly every time. Here’s what you need to know:
1. Dough Needs Chilling
The dough needs to be chilled for at least 30 minutes to achieve the best texture and prevent the cookies from spreading too much while baking.
Tip: If you’re short on time, you can speed up the chilling process by placing the dough in the freezer for 15-20 minutes. Just make sure it’s firm enough before baking. This step helps the cookies maintain their shape and gives them that perfect chewy center with a slightly crispy edge.
2. Dough Can Turn Gray
Because the dough contains crushed cookies, overmixing can cause it to turn gray. While this won’t affect the taste, it might not look as appealing.
Tip: To avoid this, gently fold in the cookie pieces by hand at the end, just until they are evenly distributed. If you notice the dough starting to turn gray, stop mixing immediately. You can also leave larger chunks of the cookie pieces instead of crushing them too finely to minimize this issue.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- All-Purpose Flour: The base of our cookie dough, giving it structure.
- Cornstarch: Helps create that super soft, chewy texture.
- Baking Powder & Baking Soda: These leavening agents help the cookies rise and give them a nice texture.
- Salt: A pinch of salt balances out the sweetness and enhances the flavor.
- Butter: Adds richness and moisture to the dough. Note: You can swap with a dairy-free alternative if needed.
- Cream Cheese: Adds creaminess and a little tang, making the cookies extra soft. Note: Make sure to use the full-fat version that comes in blocks.
- Granulated Sugar & Brown Sugar: The combination of sugars gives the cookies a balanced sweetness and chewiness.
- White Chocolate Chips or Chunks: For that creamy, sweet flavor that pairs perfectly with the Oreos.
- Milk: Helps bring the dough together. Note: Feel free to use any plant-based milk for a dairy-free option.
- Vanilla: Adds warmth and depth to the flavor.
- Oreo Cookies: The star of the show! Note: Chop them into large chunks to get that cookies-and-cream goodness in every bite.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Mix Dry Ingredients
Combine the flour, cornstarch, baking powder, baking soda, and salt in a bowl. Set aside.
Step 2 – Mix Butter and Sugars
Using an electric hand mixer or a stand mixer over medium speed, beat the cold butter and cream cheese for 1 minute to break it down a little. Add the granulated sugar and brown sugar; mix until just combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add chocolate chips and mix to distribute evenly.
Step 3 – Add Dry Ingredients
Reduce the speed to low and add the flour mixture; mix until it resembles coarse crumbs. Then, add the milk and vanilla; mix until just combined (don’t overmix!).
Step 4 – Foil in Oreos
Add the Oreos and gently fold in with a silicone spatula or wooden spoon (the dough is heavy) until combined.
Step 5 – Scoop Out The Cookies
Divide the dough into ten equal portions, each about 70 grams—¼ cup. Form rustic dough balls and place them on a cookie sheet or large plate. Refrigerate for at least 90 minutes and up to 3 days. You can also freeze the cookie balls for up to 3 months.
Tip: Feel free to shape the cookies to any size you like—just be sure to adjust the baking time. Smaller cookies will bake more quickly, while larger ones may need a few extra minutes in the oven.
Step 6 – Bake
Preheat the oven to 350º F (180º C). Line a large-rimmed baking sheet with parchment paper or a silicone baking mat.
Place the frozen cookie balls you wish to bake on the cookie sheet so they’re evenly spaced, about 4 inches apart. I recommend baking one sheet of cookies at a time. Bake for 10 – 13 minutes, until lightly golden brown around the edges and still soft in the middle. When you remove the cookies from the oven, they will still look doughy, which is okay; they will continue to set as they cool.
Cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely. Meanwhile, press a few extra chocolate chips and Oreo pieces into the tops of the warm cookies, if desired. This is optional and only for looks. After 5 minutes of cooling on the baking sheets, transfer the cookies to a wire rack to cool completely.
Extra Recipe Tips
- Measure Carefully. Precise measurements, especially when baking, ensure the best results. I highly recommend using a kitchen scale.
- Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.
- Don’t over-mix your cookie dough, or you will end up with dense cookies.
- Chill the dough before baking. This allows the dough to firm up a little and bake much better.
- For evenly sized cookies (better for baking), use a spring-loaded ice cream scoop to spoon out the dough.
- Don’t Overbake. When you take these cookies out of the oven, they should be slightly underbaked in the center. They’ll continue to firm up as they cool.
- Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.
Food Allergy Swaps
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Instead of milk, use non-dairy milk like soy or oat milk. And use vegan butter and cream cheese. There are many brands available in stores. I usually use Earth Balance Vegan Buttery Sticks or Miyoko’s Creamery Organic Vegan Butter, and Violife Just Like Cream Cheese Original. White Chocolate: Finding a good dairy-free substitute for white chocolate can be challenging. I have tried several brands, and so far, my favorite is Pascha Organic Vegan White Chocolate Chip and King David Vegan Baking Chocolate Melting Bar. It’s important to mention that King David bars contain soy.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Variations & Additions
- Add Chocolate Chips: If you’re a chocolate lover, throw in some semi-sweet chocolate or dark chips for an extra chocolatey boost!
- Use Different Oreo Cookies: For a fun twist, try swapping the traditional Oreos for another cookie flavor, like gold, peppermint, peanut butter, birthday, etc…
- Add a Drizzle: Drizzle some melted white or dark chocolate over the cooled cookies for an extra fancy touch.
Storing and Freezing Instructions
Storing: Store the cookies in an airtight container at room temperature for up to 5 days. They’ll stay soft and chewy the whole time!
Freezing: You can freeze the dough balls before baking or the fully baked cookies. To freeze the dough, place the shaped cookie dough balls on a tray and freeze them until solid, then transfer them to a freezer bag and freeze for up to 3 months. When you’re ready to bake, just pop them in the oven from frozen, adding an extra minute or two to the baking time.
Frequently Asked Questions
Yes! You can swap the white chocolate chips for semi-sweet or milk chocolate if you prefer.
Chilling the dough isn’t necessary, but it’s recommended for better baking.
Absolutely! Just use a good 1:1 gluten-free flour blend, and make sure the Oreos you’re using are gluten-free, too. Read my suggestion above in my food allergy swaps section.
More Eggless Oreo Recipes You’ll Love!
- Eggless Oreo Cheesecake (Easy & Creamy)
- Easy Oreo Pie Crust (2 ingredients)
- Eggless Oreo Ice Cream
- Easy Oreo Blondies (Egg-Free)
- Simple Oreo Frosting (Easy)
- Easy Eggless Oreo Brownies
- Easy Eggless Oreo Cupcakes
- Easy Eggless Oreo Cake
- Browse more recipes…
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Recipe Card 📖
Eggless Cookies & Cream Cookies
Ingredients
- 1 1/2 cup (210 g) all-purpose flour
- 1 1/2 teaspoons (4.5 g) cornstarch
- ½ teaspoon (2 g) baking powder
- ½ teaspoon (3 g) baking soda
- 3/4 teaspoon (3 g) salt
- ½ cup (115 g) unsalted butter, cubed and slightly cold
- 2 tablespoons (30 g) cream cheese
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) brown sugar
- 1 cup (200 g) white chocolate chips or chunks (plus a few more for optional topping)
- 2 tablespoons (30 ml) milk
- 1 teaspoon (5 ml) pure vanilla extract
- 1 1/4 cups (about 110 g) roughly chopped Oreos (10 – 12 whole Oreos – plus a few more for optional topping)
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
- Combine the flour, cornstarch, baking powder, baking soda, and salt in a bowl. Set aside.
- Using an electric hand mixer or a stand mixer over medium speed, beat the cold butter and cream cheese for 1 minute to break them down a little. Add the granulated sugar and brown sugar; mix until just combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the chocolate chips and mix to distribute evenly.
- Reduce the speed to low and add the flour mixture; mix until it resembles coarse crumbs. Then, add the milk and vanilla; mix until just combined (don’t overmix!).
- Add the Oreos and gently fold in with a silicone spatula or wooden spoon (dough is heavy) until combined.
- Divide the dough into 12 equal portions, each about 70 grams – ¼ cup. Form rustic balls of dough and place them on a cookie sheet or large plate. Refrigarate for at least 90 minutes and up to 3 days. Tip: Feel free to shape the cookies to any size you like—just be sure to adjust the baking time. Smaller cookies will bake more quickly, while larger ones may need a few extra minutes in the oven.
- Preheat the oven to 350º F (180º C). Line a large-rimmed baking sheet with parchment paper or a silicone baking mat.
- Place the chilled cookie balls you wish to bake on the cookie sheet so they’re evenly spaced, about 4 inches apart. I recommend baking one sheet of cookies at a time.
- Bake for 10- 13 minutes, until lightly golden brown around the edges and still soft in the middle. When you remove the cookies from the oven, they will still look doughy, and that is okay; they will continue to set as they cool.
- Cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely. Meanwhile, press a few extra chocolate chips and Oreo pieces into the tops of the warm cookies, if desired. This is optional and only for looks. After 5 minutes of cooling on the baking sheets, transfer the cookies to a wire rack to cool completely.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Instead of milk, use non-dairy milk like soy or oat milk. And use vegan butter and cream cheese. There are many brands available in stores. I usually use Earth Balance Vegan Buttery Sticks or Miyoko’s Creamery Organic Vegan Butter, and Violife Just Like Cream Cheese Original. White Chocolate: Finding a good dairy-free substitute for white chocolate can be challenging. I have tried several brands, and so far, my favorite is Pascha Organic Vegan White Chocolate Chip and King David Vegan Baking Chocolate Melting Bar. It’s important to mention that King David bars contain soy.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
- Measure Carefully. Precise measurements, especially when baking, ensure the best results. I highly recommend using a kitchen scale.
- Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.
- Don’t over-mix your cookie dough, or you will end up with dense cookies.
- Chill the dough before baking. This allows the dough to firm up a little and bake much better.
- For evenly sized cookies (better for baking), use a spring-loaded ice cream scoop to spoon out the dough.
- Don’t Overbake. When you take these cookies out of the oven, they should be slightly underbaked in the center. They’ll continue to firm up as they cool.
- Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.
- Add Chocolate Chips: If you’re a chocolate lover, throw in some semi-sweet chocolate or dark chips for an extra chocolatey boost!
- Use Different Oreo Cookies: For a fun twist, try swapping the traditional Oreos for another cookie flavor, like gold, peppermint, peanut butter, birthday, etc…
- Add a Drizzle: Drizzle some melted white or dark chocolate over the cooled cookies for an extra fancy touch.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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