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Deep Dish Oreo White Chocolate Oatmeal Skillet Cookies (Vegan)

Nothing beats an ooey gooey cookies baked in a skillet with chunks of all things yummy

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 10 - 12 servings


  • 6 tablespoons 3/4 stick Miyoko's "butter" or any dairy free butter cut into pieces
  • 1 1/2 tablespoons coconut cream *see note
  • 1 1/2 tablespoons applesauce or pumpkin puree
  • 1/2 cup brown sugar packed
  • 1/4 cup organic granulated sugar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • 1 cup quick oats
  • 3/4 cups dairy free semi-sweet chocolate chips or chopped chocolate
  • 6 - 8 crushed oreo or jo-jo cookies
  • 1/3 cup vegan white chocolate chips or chunks
  • optional: dairy free ice cream flavor of choice for serving I used cookies & cream


  1. Pre-heat oven to 350 degrees F (180 C) and grease a 12-inch skillet or smaller skillets with oil or cooking spray.
  2. Cream butter and sugars together in bowl of stand mixer (or with hand mixer). Scrape sides of bowl and add coconut cream and applesauce; beat until well combined. Add vanilla, soda, and salt. Add flour and oats one cup at a time and beat after each addition but just until combined. (If you are using a hand mixer you may have to hand stir the last cup of flour into the dough.) Stir in white crushed cookies, and white chocolate chips.

  3. Press into prepared skillet or skillets and bake for 12 - 15 minutes or until golden brown.
  4. Serve warm with ice cream on top.

Recipe Notes

This recipe makes 1 12-inch skillet cookie or 4 - 5 smaller ones. I used various sizes for mine. Any size will do.


*If you have trouble finding coconut cream at your local grocery store it's completely fine to use full-fat coconut milk and scrape the cream off of the top. Just be sure that it's cold enough to separate.