Vegan “Oreo” cookies 

Method

1. In a small bowl, mix the flaxseed with warm water. Stir well and allow to sit for at least 5 minutes until thickened. Set aside.

2. In a medium mixing bowl, whisk together the plain flour, baking soda, baking powder, and salt. Set aside.

3. In the bowl of a stand mixer (or using a hand mixer), cream together the butter, peanut butter, granulated sugar, and light brown sugar until smooth and fluffy, approximately 2 minutes. Scrape down the sides of the bowl as needed

4. Once the mixture is smooth, add the flax egg and vanilla extract. Mix again until fully incorporated.

5. Gradually add the dry ingredients to the wet mixture. Mix on a low setting until just combined. Avoid over-mixing to keep the cookies soft.

6. Using a spatula or wooden spoon, gently stir in the chopped Oreo cookies and chocolate chips. Ensure they are evenly distributed throughout the dough.

7. Cover the bowl with plastic wrap and refrigerate for at least 3 hours, preferably overnight. This allows the flavours to develop and the dough to firm up for better baking.

8. When ready to bake, preheat the oven to 180°C (350°F). Line a large baking tray with parchment paper or a silicone baking mat. Scoop the chilled dough into balls, and place them on the tray spaced 5 cm apart.

9. Bake for 9–12 minutes, until the edges are just turning golden but the centres remain soft. Remove from the oven — they will continue to cook slightly as they cool.

10. While still warm, gently press a few extra Oreo pieces onto the tops of each cookie for a decorative touch.

11. Optionally, sprinkle with a little flaky sea salt for contrast.

12. Allow the cookies to cool on the baking tray for 5 minutes before transferring to a wire rack to cool completely.