This Cookies and Cream Cookie is single-serving, VEGAN with mostly clean ingredients making it a balanced recipe. This cookie is made with sugar-free white chocolate chunks and crushed Oreo cookies. The texture of this delicious recipe is soft and chewy at the same time.

The main ingredient of this cookie contains oats, making it high in protein and fiber! It really satisfies you from a sugar craving and hunger. It can be enjoyed as a dessert or even for a quick breakfast!

I love this recipe SO MUCH because is easy and fast to make.

Ingredients to make the best Cookies and Cream Oatmeal Cookie

• Rolled oats – Oats are among the healthiest grains on earth. You can use quick oats as well.
• Oat flour – These are literally blended rolled oats! Healthy, high in fiber and very filling.
• Any granulated sugar – I use erythritol to keep the cookie’s base completely sugar-free. But you can use any sugar available in your pantry.
• Coconut oil – make sure to choose organic or extra virgin to get all the health benefits.
• Milk of choice – I use unsweetened almond milk. But you can use any plant-based or dairy milk.
• Sugar-free white chocolate – Feel free to use any favorite brand.
• Oreos cookies – the MAIN star here.
• Baking powder 
• Pinch of salt
• Vanilla extract

How to make the best Cookies and Cream Cookie?

• Prepare – Gather and measure all the ingredients, starting with mixing the oat flour, rolled oats, granulated sugar of choice, baking powder and salt in a bowl. Consequently add in, the wet ingredients and stir until well combined. Dough will be sticky.
• Toppings – add sugar-free white chocolate chunks and crushed Oreos cookies . The MORE, the BETTER. 
• Bake – Slightly flat the cookie with your fingers and place it in a baking pan. Bake at 180 Celsius or 356 Fahrenheit for 20 minutes. Let cool and enjoy!

Want more than a single-serving?

I know, I know it’s hard to just eat a single cookie. Although you could maybe like to share with someone else or with your family. Well, no worries, you can double the recipe as many times as you want.

How to store or reheat?

I’m sure you won’t leave any of these cookies but in case you do…

To store – Preferably store it in the fridge in an airlight container, for up to a week.

To rehreat – It can be enjoyed directly from the fridge but if you would like a fresh-baked cookie, microwave for 15 seconds.

How to crush Oreo cookies?

There are 3 methods:

Method 1 (my choice):

1. Grab an Oreo cookie and divide in two sides.
2. With your fingers break piece by piece leaving large chunks.
3. Repeat process until desire amount of Oreos.

Method 2:

1. Grab an Oreo cookie and divide in two sides.
2. Place many cookies as you want, in a zip lock bag and start smashing with a rolling pin or meat mallet.
3. Don’t forget to leave large chunks!

Method 3:

1. Grab an Oreo cookie and divide in two sides.
2. Add everything in a food processor or blender by pulsing for only a quick second around 3 times.
3. Remember to leave the large chunks.

Substitutions and notes

• No coconut oil? Use avocado oil or any oil of choice.
• Use any milk of choice but avoid coconut milk! As this may change a bit the flavor.