If you love Twix you are going to love these Vegan Twix Cookies!
Caramel, soft vanilla cake-like cookies and chocolate — the perfect combination.
A box cake hack adapted to make cake-like cookies as the base
These use a super thick vegan caramel for the filling and a simple two-ingredient ganache to finish.
Prefer a scratch cookie instead of a box mix?
Since a traditional Twix uses a shortbread base, you can swap in my Lofthouse copycat cookie recipe if you prefer a from-scratch approach. I find the cake-like texture of these Vegan Twix Cookies especially satisfying, but the shortbread-style base works well if you want a more classic texture.
Use a super thick caramel that won’t leak
A thick, stable caramel is essential so it holds up inside the cookie — be sure to read the caramel notes before you start.
Notes for Success
If you prefer to avoid a box cake mix, see the scratch cookie recipe linked in the Notes section below.
My preferred egg replacer is Bob’s Red Mill, but use whichever brand you like. I add the powdered egg replacer directly to the dry ingredients rather than reconstituting it first.
For the super thick caramel I use creamed coconut (not coconut cream in liquid form). Reconstitute the creamed coconut with boiling water as directed in the recipe. The creamed coconut adds body and chew to the caramel; the final texture will be slightly grainy from the coconut but still smooth and spreadable when cooked correctly.
Watch your caramel closely while it cooks and follow the safety notes — caramel gets extremely hot and can bubble vigorously when liquid is added. Let the caramel cool and thicken before filling the cookies. To speed thickening, you can whip the caramel briefly with an electric mixer once it has cooled slightly; this helps produce a very thick, spreadable filling.
Storage: I prefer to keep these in the refrigerator, but they will keep in a cool, dry, airtight container for up to one week.
Vegan Twix Cookies
Ingredients
For the Cookies
- 1 box Duncan Hines White Cake Mix 15.25oz
- ¼ cup All Purpose Flour (30g)
- 1 Tbs Egg Replacer *
- 6 Tbs Plant Milk (90ml)
- 8 Tbs Vegetable Oil (118ml)
For the Caramel
- 1 cup Granulated Sugar (200g)
- 3 Tbs Water (45ml)
- ½ teaspoon Lemon Juice or Vinegar
- 7 ounces Creamed Coconut *
- 12 Tbs Boiling Water
For the Ganache
- ½ cup High-Fat Plant Milk
- ½ cup Vegan Semi-Sweet Chocolate
Instructions
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First, make the caramel. Caramel is extremely hot and can bubble vigorously — take care. Reconstitute the creamed coconut by pouring 12 tablespoons of boiling water over it in a large bowl, whisking to break it up until mostly smooth (a slight graininess from the coconut is normal).
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In a medium heavy-bottomed saucepan combine the sugar, water and the lemon juice or vinegar. Heat over high but stop stirring once the mixture starts to boil to avoid crystallization. The acid helps reduce crystals, but stirring after it boils can still cause them.
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Watch the sugar as it changes from light amber to medium amber. Remove it from the heat at medium amber because it will continue to darken from residual heat.
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Carefully and slowly pour the reconstituted creamed coconut into the caramel. Do not stir immediately — let the severe bubbling subside, then gently whisk until smooth. Transfer to a heatproof container and refrigerate to thicken. Optionally, whip the slightly cooled caramel with an electric mixer to speed cooling and increase thickness.
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Now make the cake-style cookies: Note that you will not use the ingredients listed on the cake mix box—use only the ingredients shown in the ingredient list above. In a large bowl combine the cake mix, flour, egg replacer, plant milk and oil. Mix to a smooth, thick batter (similar to brownie batter). Refrigerate the batter for 30 minutes.
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Using a 2-ounce cookie scoop, place batter onto a parchment-lined sheet pan, spacing scoops about 3 inches apart. Bake in a preheated oven for about 18 minutes, or until they begin to turn light golden at the edges.
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Remove the pan from the oven and immediately press an indent into each cookie with a smaller scoop or a tablespoon measure to create a well for the caramel. Allow the cookies to cool completely.
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Prepare the ganache: Combine the vegan chocolate and high-fat plant milk in a small saucepan. Warm over medium heat while whisking until the chocolate melts and the mixture becomes smooth, glossy and thick. Remove from heat and let cool to room temperature.
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When cookies are cool and the caramel has thickened, spoon caramel into each cookie well, then top each with about 1 tablespoon of ganache. Refrigerate until the ganache sets firm.
Notes
If you prefer not to use a box cake mix, use the scratch Lofthouse-style cookie recipe referenced in the Notes section instead.
Storage: Store chilled for best texture, or keep in a cool, dry, airtight container for up to one week.