How I Bake Fluffy Vegan Cookies & Cream Milk Bread

Jan 17

vegan cookies cream milk bread loaf — Vegan Oreo Milk Bread by Kat Lieu, image copyright modernasianbaking.com

If I ever have the chance to meet and bake for the queen, Lizzo (who is a vegan by the way), I’d make her my vegan cookies and cream milk bread. This milk bread is also great for all you who “lack toes and tall or ranch” LOL or have lactose intolerance. (Someone wrote that comment on one of our TikTok videos and I thought they were missing toes, but I digress.)

If you love Oreos, and they’re vegan by the way, you’ll love this black-out milk bread, made with oat milk, vegan butter, tofu, and black cocoa. Instead of tofu, you could also use a ripe mashed banana, ripe avocado, or apple sauce. Feel free to add crushed Oreos to the bread dough for a true cookies and cream experience.

After the bread is done baking, slice when cooled and try with some sweetened mustard and let me know what you think. For me, it tasted surprisingly good! If you’re not a fan of mustard, feel free to skip.

And for those of you who are wondering, what is black cocoa?
”Black cocoa is cocoa powder that has been heavily Dutched. If you've ever had an Oreo cookie, the outer cookies are a good example of black cocoa. Because it has a strong, very brusque flavor, it's best used in conjunction with another cocoa powder and is mostly used to boost color.”- David Lebovitz

Black cocoa is what makes Oreos so black, and it’s recommended you use black cocoa sparingly. This bread will have more of a brownie-like texture in appearance, but will feel and taste just like chocolate milk bread should!

How To Store

The main enemy of bread is air, which makes it stale, and the refrigerator, which can make it hard and gritty.

Short-Term Storage (Up to 2-3 Days)

Cool Completely: Let the bread cool completely on a wire rack before storing.
Airtight Container: Place the completely cooled loaf or rolls into a rigid, airtight container or a heavy-duty reusable plastic bag. A bread box also works well if you have one.
Store at Room Temperature: Keep it in a cool, dry place away from direct sunlight. The texture will be at its best for 2-3 days this way.

Longer-Term Storage (2-3 Months)

Freezing is highly recommended for any bread you won't eat within a few days. It preserves the fresh-baked texture perfectly.

For a Whole Loaf:

Let the loaf cool completely.
Wrap the entire loaf tightly in two layers of plastic wrap, squeezing out all the air.
For extra protection, place the wrapped loaf inside a heavy-duty freezer bag or wrap it in aluminum foil. Freeze for up to 3 months.

For Slices or Rolls:

Cool completely.
Slice the bread if desired.
Place slices or rolls on a baking sheet and freeze for 1-2 hours until solid.
Transfer the frozen pieces to a freezer bag. This prevents them from sticking together. Freeze for up to 3 months.

To Thaw:

Room Temperature: Let it thaw, still wrapped, at room temperature for a few hours.
Oven/Toaster Oven (Best for Crispness): For slices or rolls, you can toast them directly from frozen. For a whole loaf, I recommend thawing at room temperature.

Happy Baking! - Sharon Hsu (@SparkleCakerie)