Roughly chop the remaining Oreos and set them aside. You can also add the Oreos to a ziploc bag and crush them with a rolling pin until they are fine. You can either chop them by hand or place them in a food processor or blender. Step 2: Measure out your Oreo crumbs! If you are making your own, finely chop up 3 Oreos. Step 1: Preheat the oven to 350☏ahrenheit and line 2 baking sheets with parchment paper. Note: Full ingredient measurements and instructions can be found in the recipe card at the bottom of this page. Oreos: I’m using classic Oreos here, but feel free to use any Oreo flavor you want (for minty flavor, try mint Oreos!).Egg: If you want to make these cookies vegan, you can add Oreos to my vegan red velvet cookies.Red food colouring: I’ve only tested this recipe with liquid food colouring and not gel food colouring, so you may need to adjust the amounts depending on what you are using!.This is going to give us that classic red velvet taste! Cocoa Powder: be sure to use unsweetened cocoa powder. Butter: feel free to use regular butter or vegan butter.Flour: this recipe works best with all purpose flour, but you can also use gluten free all purpose 1-1 baking flour.These red velvet oreo cookies can easily be made vegan or gluten free as well.There is zero dough chilling required so you can bake these cookies straight away.This recipe uses simple ingredients that you probably already have in your pantry.It takes just 22 minutes to whip these cookies up.
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