If you love Twix you are going to love these Vegan Twix Cookies!
Caramel, soft vanilla cake cookies and chocolate!
Modifying my box cake hack to make these cake like cookies as the base
With super thick vegan caramel for the filling and two ingredient ganache to top them off!
For those who prefer to stay away from box cake mixes I have a scratch recipe for you!
And since a traditional Twix is a shortbread cookie after all
use my Lofthouse Copy Cat Cookie Recipe as the base instead!
But I will say I love the cake-y texture of these Vegan Twix Cookies much better!
Super thick caramel that won’t leak all over the place is what we need!
So be sure to read all about Making Vegan Caramel before beginning
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Notes for Success
For those who want to use a scratch recipe instead of a box cake mix see the recipe below!
Bob’s Red Mill egg replacer is my choice but you can use any one you prefer
Additionally I do not reconstitute the egg replacer but instead add it to my dry ingredients
For the Super thick caramel recipe I am using CREAMED COCONUT not to be confused with coconut cream in liquid form
Please refer to this video for a visual tutorial for how I make this recipe!
Vegan Twix Cookies
A quick box cake recipe for the cookies & my super thick caramel recipe topped with ganache = perfection! *For those not wanting a box mix make the recipe linked below in the NOTES section
Ingredients
For the Cookies
- 1 box Duncan Hines White Cake Mix 15.25oz
- ¼ cup All Purpose Flour (30g)
- 1 Tbs Egg Replacer *see notes
- 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 *SEE NOTES!
- 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: I cannot stress enough to BE CAREFUL WHEN MAKING CARAMEL! Reconstitute the creamed coconut by pouring the first measure (12Tbs) of boiling water over it in a large bowl, whisk to break it up & mix it out smooth *it will be slightly grainy due to the coconut texture
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In a medium sized heavy bottom sauce pot stir the sugar, acid & water together stirring it over high heat, but stop stirring once it starts to boil or you will get crystals in your caramel! The acid helps to prevent this, but it can still happen if you stir after it starts boiling
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Watch it carefully as it turns from a light amber to medium amber, then take it off the heat when it is medium amber as it will continue to cook & get much darker even after you remove it from the heat
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Slowly & carefully pour in the creamed coconut mixture but do not stir it until some of the severe bubbling subsides then gently stir it to a smooth sauce
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Pour into a heat proof container and refrigerate until needed *it will thicken as it sits! Or implement my other trick to super thick caramel & whip it with an electric mixer to help it cool down fast & get very thick!
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Now Make the Cake Cookies: NOTE: You will not being using any of the ingredients listed on the box, only the ingredients I have listed above! In a large mixing bowl combine the cake box mix & all of the additional ingredients together with a whisk or a spatula to a smooth batter~ it will be thick like brownie batter, refrigerate for 30 minutes
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Scoop the cookie batter with a 2 ounce cookie scoop onto a parchment lined sheet pan spaced 3 inches apart & bake in a preheated oven for approximately 18 minutes or when they are just starting to get light golden brown
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Remove the pan from the oven & use a smaller cookie scoop or a Tablespoon measure to make an indent into each cookie, this will be the hole for filling with caramel. Cool cookies to cold
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Prepare the ganache by combining the chocolate & plant milk together in a small sauce pot & whisk constantly over medium heat until the chocolate is melted & the ganche comes together to a smooth & glossy, thick ganche. Cool at room temperature
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Once the cookies are cooled & the caramel is thick spoon the caramel into each cookie then carefully top with 1 Tbs of ganache. Refrigerate to set to firm
Notes
Storage: I like mine in the refrigerator, but these cookies will stay fresh in a cool dry airtight container for up to 1 week
