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Chocolate Cream Sandwich (Oreo Style) Cookies

16 Sep Oreo Style

Finished Biscuits

I love Oreos and although when bought in America these are Vegan (bar their unknown sugar refining processes) but the British and European versions almost always contain whey, which is no good for dairy-free types, so this is my attempt at an Oreo-style biscuit / cookie recipe. They are similar to Gypsy Creams but with a far more cocoa-infused biscuit base.

I tailored this recipe from a number of others I found (including that in Vegan Cookies invade your cookie jar), my version is greatly simplified.

Chocolate Cream Sandwich (Oreo Style) Cookies

Makes 24 Cookies

Cookie Base


  • 190 ml / 3/4 Cup of solid vegetable oil (non hydrogenated / shortening)
  • 1 cup light brown sugar
  • 2 teaspoons of Vanilla Essence
  • 125 ml (1/2 cup) Soy Milk (or other non-dairy milk)
  • 1 Cup of dark cocoa powder
  • 2 teaspoons of Cornflour
  • 1/2 teaspoon salt
  • 1/4 teaspoon of baking soda


  1. In a medium mixing bowl mix together the solid veg. oil and sugar until creamy and fluffy in texture then add milk & vanilla essence and mix together.
  2. Add Cocoa, Cornflour, Salt & Baking Soda and mix into a dough.
  3. Preheat oven to Gas Mark 4 / 350ºF.
  4. Pop Dough into the fridge for 10 minutes or so to cool.
  5. Line 2 large baking / cookie trays with baking parchment & remove dough from the fridge.
  6. Cookie mix rolled & on baking parchment awaiting flattening

    Pinch off small amounts of dough and roll into small balls (slightly smaller than ping-pong ball size). Place balls onto parchment, then use a small amount of parchment and the back of a spatula to flatten the dough.

  7. Bake in the oven for 12 – 15 minutes then let them cool, while you mix the filling together.



  • 1/4 Cup of solid vegetable oil (non hydrogenated / shortening)
  • 1/4 Cup of Vegan Magarine
  • 3 Cups of Icing sugar
  • 1 & 1/5 teaspoons of Vanilla essence.


  1. Cream together Vegan Marg & Solid Oil.
  2. Stir in powdered sugar until combined.
  3. Mix in vanilla essence.
  4. Oreo Style

    One finished Cookie

    Put into the fridge for 10 minutes.

To assemble

  1. Pop a 3cm (approx) ball of filling onto cookie base and sandwich another on top pushing down until filling reaches the edges.


Raisin and Coconut Cookies

13 Sep

I cheated a little with these and pretty much followed the recipe of Sarah Kramer ( as shown in the video below. I replaced the choc chips with raisins as and used banana to bind, as we had some 2 day ripe Bananas in desperate need of use (add banana to wet ingredients when mixing) but the method was as below.

Today has been music free, thus far, though this culinary bout was soundtracked by the sound of my neighbour’s kids screaming in the garden next door, which I thought was incredibly thoughtful of them.

Here’s the ingredients I used:

Raisin and Coconut Cookies

Makes 10 – 12 cookies

  • 1/2 Banana, mashed
  • 1/2 cup Soy Margarine
  • 3/4 cup sugar
  • 1.5 tsp vanilla extract
  • 1 & 1/4 Cup Flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup shredded coconut
  • 3/4 cup raisins
  1. Preheat oven to Gas Mark 4 / 175º C (350ºF)
  2. Mix banana, sugar, margarine & vanilla until smooth.
  3. In a separate bowl stir flour, coconut, baking powder & baking soda mix together, then add raisins and mix.
  4. Add both mixes together and stir until well bound.
  5. For large cookies roll dough into golfball sized balls (half the size for smaller cookies), place on cookie sheet & bake at the top of the oven for 12 – 15 minutes.
  6. Allow to cool for 5 minutes.

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