Craveable 13 Vegan Cookies and Cream Desserts

Craving that nostalgic cookies-and-cream magic without dairy? You’re in the right place. These vegan desserts pack crunchy cookie bits, lush creaminess, and big crowd-pleaser energy. Grab a sleeve of sandwich cookies and let’s make dessert the best part of your day.

1. No-Churn Vegan Cookies & Cream Ice Cream That Melts Hearts

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This silky, scoopable dream needs no ice cream maker. Coconut cream and almond milk create a rich base, while chunky cookie bits bring the crunch. Perfect for movie nights or when the freezer calls your name at 10 p.m.

Ingredients:

• 2 cans (13.5 oz each) full-fat coconut cream, chilled
• 1 cup unsweetened almond milk
• 3/4 cup cane sugar
• 2 tsp vanilla extract
• 1/4 tsp sea salt
• 14 vegan chocolate sandwich cookies, crushed

Instructions:

1. Whip chilled coconut cream until fluffy.
2. Whisk in almond milk, sugar, vanilla, and salt until smooth.
3. Fold in 10 crushed cookies.
4. Pour into a loaf pan, sprinkle remaining cookie crumbs on top.
5. Freeze 6 hours, stirring once at 2 hours for extra creaminess.

Serve in waffle cones or over warm brownies. For less coconut flavor, sub half the coconut cream with creamy oat milk and 2 tbsp melted cocoa butter.

Estimated Nutrition (per 1/2-cup serving; ~10 servings): 270 kcal; Fat 16g; Carbs 31g; Fiber 1g; Net Carbs 30g; Protein 2g. Values are estimates.

2. Bakery-Style Vegan Cookies & Cream Cupcakes With Fluffy Frosting

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Tall, tender cupcakes with a cloud of cookies-and-cream frosting. They look bakery-fancy but come together fast. Bring to potlucks and bask in the compliments.

Ingredients:

• 1 1/2 cups all-purpose flour
• 3/4 cup sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup oat milk
• 1/3 cup neutral oil
• 1 tbsp apple cider vinegar
• 2 tsp vanilla extract
• 10 vegan sandwich cookies, chopped
• 1/2 cup vegan butter, softened
• 1/4 cup vegetable shortening
• 2 1/2 cups powdered sugar
• 6 more cookies, finely crushed (for frosting)

Instructions:

1. Heat oven to 350°F (175°C). Line a 12-cup muffin tin.
2. Whisk flour, sugar, baking soda, and salt.
3. Whisk oat milk, oil, vinegar, and vanilla; combine with dry mix.
4. Fold in chopped cookies; fill liners 2/3 full. Bake 18–20 minutes; cool.
5. Cream vegan butter and shortening; beat in powdered sugar until fluffy.
6. Fold in cookie crumbs; pipe or spread over cooled cupcakes.

Top with mini cookies for drama. Want gluten-free? Swap flour with a 1:1 GF blend and add 1 tbsp aquafaba for structure.

Estimated Nutrition (per cupcake; 12 servings): 360 kcal; Fat 16g; Carbs 54g; Fiber 1g; Net Carbs 53g; Protein 2g. Values are estimates.

3. Creamy Vegan Cookies & Cream Cheesecake Bars (No-Bake)

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All the creamy tang without baking or dairy. The cashew-coconut filling sets perfectly on a chocolate cookie crust. Make ahead for stress-free entertaining.

Ingredients:

• 24 vegan sandwich cookies, finely crushed
• 5 tbsp coconut oil, melted
• 1 1/2 cups raw cashews, soaked 4 hours, drained
• 1 cup coconut cream
• 1/3 cup maple syrup
• 2 tbsp lemon juice
• 2 tsp vanilla extract
• 1/4 tsp salt
• 8 more cookies, chopped

Instructions:

1. Mix crushed cookies with coconut oil; press into a lined 8-inch pan.
2. Blend cashews, coconut cream, maple, lemon, vanilla, and salt until silky.
3. Fold in chopped cookies; spread over crust.
4. Chill 6 hours or freeze 1.5 hours; slice into bars.

Serve with fresh berries for a pop of acid. For lighter texture, swap half the coconut cream with silken tofu.

Estimated Nutrition (per bar; 12 bars): 320 kcal; Fat 21g; Carbs 29g; Fiber 2g; Net Carbs 27g; Protein 4g. Values are estimates.

4. Thick & Gooey Vegan Cookies & Cream Skillet Cookie

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If a brownie and a chocolate chip cookie had a cookies-and-cream baby, this is it. It’s chewy on the edges and molten in the middle. Grab spoons and dive in.

Ingredients:

• 1/2 cup vegan butter, melted
• 3/4 cup brown sugar
• 1/4 cup granulated sugar
• 1/4 cup unsweetened applesauce
• 2 tsp vanilla
• 1 3/4 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup dairy-free chocolate chunks
• 10 vegan sandwich cookies, crushed

Instructions:

1. Heat oven to 350°F (175°C). Grease a 10-inch skillet.
2. Mix butter, sugars, applesauce, and vanilla until glossy.
3. Stir in flour, baking soda, baking powder, and salt.
4. Fold in chocolate and cookies; press into skillet.
5. Bake 18–22 minutes until edges set and center slightly soft.

Top hot slices with a scoop of Recipe 1. Prefer crispier? Bake 3–4 minutes longer.

Estimated Nutrition (per 1/8 skillet): 410 kcal; Fat 18g; Carbs 60g; Fiber 2g; Net Carbs 58g; Protein 4g. Values are estimates.

5. Overnight Cookies & Cream Chia Pudding That Actually Tastes Like Dessert

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Breakfast meets dessert in this creamy jar of joy. Chia seeds thicken a chocolate-studded milk base while cookie bits bring the crunch. Meal prep that doesn’t feel like homework.

Ingredients:

• 1 3/4 cups oat milk
• 1/2 cup coconut yogurt
• 3 tbsp maple syrup
• 1 tsp vanilla
• 1/8 tsp almond extract (optional)
• 6 tbsp chia seeds
• 6 vegan sandwich cookies, crushed

Instructions:

1. Whisk milk, yogurt, maple, vanilla, and almond extract.
2. Stir in chia; rest 10 minutes; stir again.
3. Fold in half the cookies; jar it; chill overnight.
4. Top with remaining cookie crumbs to serve.

Swirl in 2 tbsp melted peanut butter for PB cookies-and-cream vibes. FYI: it thickens more after 24 hours.

Estimated Nutrition (per serving; 4 servings): 270 kcal; Fat 11g; Carbs 36g; Fiber 7g; Net Carbs 29g; Protein 6g. Values are estimates.

6. Vegan Cookies & Cream Fudge You Can Make In One Bowl

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Ridiculously creamy, sliceable, and dangerously snackable. This fudge sets in the fridge and tastes like a candy shop made it. Five minutes of effort, tops.

Ingredients:

• 2 cups dairy-free white chocolate chips
• 1/2 cup coconut cream
• 2 tbsp coconut oil
• 1 tsp vanilla
• 1/4 tsp salt
• 10 vegan sandwich cookies, chopped

Instructions:

1. Melt white chocolate, coconut cream, and coconut oil over low heat, stirring.
2. Remove from heat; stir in vanilla and salt.
3. Fold in cookies; spread into a lined 8-inch pan.
4. Chill 2–3 hours; slice into squares.

Dust with crushed freeze-dried strawberries for a fun twist. Store chilled for the best texture.

Estimated Nutrition (per piece; 25 pieces): 150 kcal; Fat 9g; Carbs 16g; Fiber 0.5g; Net Carbs 15.5g; Protein 1g. Values are estimates.

7. Fluffy Vegan Cookies & Cream Mousse In 10 Minutes

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Light, airy, and spoon-licking good. Aquafaba (yes, chickpea brine) whips into a magical cloud, then meets chocolate and cookie crumbs. It’s science, but make it dessert.

Ingredients:

• 3/4 cup chilled aquafaba (from 1 can chickpeas)
• 1/4 tsp cream of tartar
• 1/2 cup powdered sugar
• 1 tsp vanilla
• 1/2 cup melted, cooled dairy-free white chocolate
• 8 vegan sandwich cookies, crushed

Instructions:

1. Whip aquafaba with cream of tartar to stiff peaks (5–7 minutes).
2. Gradually beat in powdered sugar and vanilla.
3. Fold in melted white chocolate gently.
4. Fold in cookies; chill 30 minutes.

Serve in small glasses with extra crumbs. Want chocolate mousse? Swap white chocolate for dark and add 1 tbsp cocoa powder.

Estimated Nutrition (per serving; 6 servings): 190 kcal; Fat 7g; Carbs 31g; Fiber 1g; Net Carbs 30g; Protein 2g. Values are estimates.

8. Vegan Cookies & Cream Milkshake That Outdoes The Drive-Thru

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Ultra-thick, ultra-cold, and wildly slurpable. It tastes like nostalgia and summer vacations blended together. No one misses the dairy, promise.

Ingredients:

• 2 cups vegan cookies & cream ice cream (from Recipe 1 or store-bought)
• 3/4 cup oat milk, cold
• 1 tsp vanilla
• 6 vegan sandwich cookies
• Whipped topping (coconut-based), optional

Instructions:

1. Blend ice cream, milk, and vanilla until thick.
2. Add cookies; pulse a few times for chunky bits.
3. Pour into frosty glasses; top with whip and cookie crumbs.

For a malt vibe, add 1 tbsp almond butter. Make it a frappe by tossing in a shot of chilled espresso.

Estimated Nutrition (per shake; 2 servings): 430 kcal; Fat 20g; Carbs 60g; Fiber 2g; Net Carbs 58g; Protein 4g. Values are estimates.

9. Soft-Baked Vegan Cookies & Cream Blondies

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Buttery and vanilla-forward with big cookies-and-cream energy. They cut clean, travel well, and disappear fast. Bake once, regret making only one pan.

Ingredients:

• 1/2 cup vegan butter, melted
• 1 cup light brown sugar
• 1/4 cup non-dairy milk
• 2 tsp vanilla
• 1 3/4 cups all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup dairy-free white chocolate chips
• 12 vegan sandwich cookies, chopped

Instructions:

1. Heat oven to 350°F (175°C). Line an 8-inch pan.
2. Whisk butter, sugar, milk, and vanilla.
3. Stir in flour, baking powder, and salt.
4. Fold in chips and cookies; spread evenly.
5. Bake 22–26 minutes until lightly golden; cool before slicing.

Swirl 2 tbsp tahini into the batter for nutty depth. Underbake slightly for maximum gooey factor.

Estimated Nutrition (per blondie; 12 pieces): 300 kcal; Fat 13g; Carbs 44g; Fiber 1g; Net Carbs 43g; Protein 3g. Values are estimates.

10. Vegan Cookies & Cream Trifle Jars For Instant Applause

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Layers of cream, cookies, and cake in cute jars? Yes please. They look fancy but rely on simple store-bought hacks.

Ingredients:

• 8 vegan vanilla cupcakes or 1 store-bought vegan pound cake
• 1 1/2 cups coconut yogurt
• 1/2 cup coconut cream
• 1/4 cup powdered sugar
• 1 tsp vanilla
• 14 vegan sandwich cookies, crushed
• Fresh berries (optional)

Instructions:

1. Beat yogurt, coconut cream, powdered sugar, and vanilla until thick.
2. Crumble cupcakes or cake.
3. Layer jars: cake, cream, cookies. Repeat.
4. Chill 1 hour; top with berries if using.

Swap cake with chocolate brownies for a mocha moment. Make in a big trifle bowl for parties, IMO it looks epic.

Estimated Nutrition (per jar; 8 servings): 360 kcal; Fat 17g; Carbs 49g; Fiber 1g; Net Carbs 48g; Protein 4g. Values are estimates.

11. Two-Ingredient Vegan Cookies & Cream Bark

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Minimal effort, maximum crunch. This is your last-minute dessert hero. Keep a stash for snack attacks.

Ingredients:

• 14 oz dairy-free dark chocolate, chopped
• 12 vegan sandwich cookies, roughly broken

Instructions:

1. Melt chocolate gently over a double boiler.
2. Stir in most cookie pieces.
3. Spread on a lined sheet; sprinkle remaining pieces on top.
4. Chill 30–45 minutes; break into shards.

Swirl in melted vegan white chocolate for contrast. Add toasted hazelnuts if you want a fancy crunch.

Estimated Nutrition (per piece; ~20 pieces): 170 kcal; Fat 10g; Carbs 20g; Fiber 2g; Net Carbs 18g; Protein 2g. Values are estimates.

12. Vegan Cookies & Cream Popsicles That Beat The Heat

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Creamy, icy, and speckled with cookie bits. These pops are freezer gold for hot days. Kids and adults both go wild.

Ingredients:

• 1 1/2 cups coconut milk (full-fat)
• 1 cup oat milk
• 1/4 cup maple syrup
• 2 tsp vanilla
• 10 vegan sandwich cookies, crushed

Instructions:

1. Blend coconut milk, oat milk, maple, and vanilla until smooth.
2. Stir in crushed cookies.
3. Pour into molds; insert sticks; freeze 6–8 hours.

Dip tips in melted dark chocolate for a magic shell effect. Shake on crushed cookies before it sets, because extra crunch never hurts.

Estimated Nutrition (per pop; 8 pops): 190 kcal; Fat 10g; Carbs 25g; Fiber 1g; Net Carbs 24g; Protein 2g. Values are estimates.

13. Cozy Vegan Cookies & Cream Hot Cocoa

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All the winter comfort with a sneaky cookie swirl. It’s rich, chocolatey, and just sweet enough. Perfect for snow days or late-night sips.

Ingredients:

• 2 1/2 cups oat milk
• 2 tbsp cocoa powder
• 3 tbsp cane sugar
• 1/4 tsp salt
• 1 tsp vanilla
• 1/4 cup coconut cream
• 6 vegan sandwich cookies, very finely crushed
• Coconut whip and extra crumbs, optional

Instructions:

1. Whisk oat milk, cocoa, sugar, and salt over medium heat until steaming.
2. Stir in vanilla and coconut cream until silky.
3. Whisk in cookie crumbs; heat 1 minute more.
4. Pour into mugs; top with whip and crumbs.

Add a pinch of espresso powder to deepen the chocolate. Strain if you prefer a smoother sip, but the tiny cookie flecks are fun.

Estimated Nutrition (per mug; 3 servings): 230 kcal; Fat 9g; Carbs 34g; Fiber 3g; Net Carbs 31g; Protein 4g. Values are estimates.

Ready to raid the cookie jar? These vegan cookies-and-cream treats bring big flavor, easy technique, and repeat-request energy. Pick one, preheat something (or don’t), and treat yourself—seriously, you earned it.

Nutrition information is based on standard USDA data and typical brand values. Serving sizes noted above are estimates; actual values can vary by ingredients, brands, and preparation methods.