Black & White Oreo Cookie Tart
Prep time: 
Cook time: 
Total time: 
Serves: 12 Servings
  • Golden Oreos 14 + a few for the top
  • Coconut Oil or Vegan Butter 2Tablespoons (28g)
  • Regular Chocolate Oreos 12 or enough to make 1 cup crushed + a few for the top
  • Chickpea Water ½ cup (120ml)
  • Cream of Tartar ¼ teaspoon
  • All Purpose Flour ½ cup + 2 tablespoons
  • Vegan Butter 12 Tablespoons (168g)
  • Vegan Sugar ¼ cup (50g)
  • Vegan Brown Sugar ½ cup (100g)
  • Vanilla Extract 1 teaspoon (5ml)
  • White Chocolate Chips ½ cup
  • Semi Sweet Chocolate Chips ½ cup
  1. Crush the golden oreos with the melted coconut oil in a food processor and then press into a lightly greased tart pan with a removeable bottom (or a pie plate)
  2. Freeze crust while you prepare the rest of the recipe
  3. Crush the regular chocolate oreos in the food processor and set aside
  4. Cream the vegan butter with both sugars until light & fluffy approx 3-5minutes
  5. Add the vanilla extract and the then flour and crushed oreos, mix well then add the chips
  6. In a clean bowl with a whip attachment whip the aquafaba with the cream of tartar to medium stiff peaks
  7. Fold the bean meringue into the cookie dough batter and then pour into the prepared golden oreo crust.
  8. Sprinkle more crushed oreos on top and then baker in a preheated 325°F oven for approximately 50-60 minutes depending on the depth of your tart or pir. It will looked puffed and not jiggly when you shale the pan
  9. Once you remove from the oven it will collapse
  10. Cool completely before slicing
Cookie Tart can be stored at room temperature in an airtight container for up to 10 days

Freeze wrapped well for longer storage up to 2 months
Recipe by Gretchen's Vegan Bakery at