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    Home » Recipes » Vegan Baking Recipes

    Published: Oct 31, 2022 · Modified: Oct 29, 2024 by DJ · This post may contain affiliate links · 1 Comment

    Easy Vegan Twix Cookies

    Jump to Recipe Jump to Video Print Recipe

    There's something wonderful about the combination of chocolate and caramel that can make just about anyone drool. These easy vegan Twix cookies are just what you need if you love them both.

    The cookies themselves are so soft and moreish. They're topped with a gooey, homemade dulce de leche caramel, as well as melty chocolate. They also take less than 20 minutes to make. What more could you want?

    Three vegan twix cookies, on a white plate. They are lined up vertically. this recipe

    Once each of these delicious elements are all assembled, these treats can only be described in one way. Heavenly. Every single bite that I take out of these cookies creates so many amazing sensations inside my mouth.

    If caramel goodies like these are your favorites, you also need to check out my vegan biscoff caramel bars, vegan salted caramel cheesecake and vegan caramel rice krispie treats too which you'll love.

    Jump to:
    • Why You Will Love These Cookies
    • Ingredient Notes
    • Substitutions & Variations
    • How To Make Twix Cookies
    • Expert Tips
    • Recipe FAQs
    • More Vegan Cookie Recipes
    • Easy Vegan Twix Cookies

    Why You Will Love These Cookies

    • Caramel Topping - The dulce de leche caramel topping is my favorite part of this recipe. If you are vegan and you remember the consistency of typical dairy caramel, you'll know it's thick and gooey. That's exactly how the homemade caramel is in this recipe.
    • Copycat - Although these aren't copycat Twix chocolate bars, they still have the same components as the classic. The cookie represents the biscuit cookie layer perfectly and when you try it all together, it'll taste like you're eating a vegan Twix! Another copycat recipe that I know you'll enjoy are my vegan fudge stripe cookies which are another classic.
    • Great Texture - The cookies have such a beautiful texture. They have a delectable softness. Just like my vegan banana chocolate chip cookies, these treats are also known for the slight chewiness and crumbliness. The chocolate and caramel on top only enhance them.
    • Allergy Friendly & Plant Based - This vegan twix cookies recipe is entirely vegan and dairy free.

    Ingredient Notes

    The ingredients needed to make vegan twix cookies laid out neatly over a white, marble background.

    Light brown sugar - This gives the cookies a fantastic texture. They turned out a little chewy, soft and moist which is just how I like them. The molasses inside brown sugar also gives them a strong flavor.

    Granulated sugar - I tend to use granulated sugar alongside the brown sugar due to it's unique properties. This kind of sugar gives the cookies crispier edges and overall, they also turn out to be flatter.

    Vegan chocolate chips - These will be present both inside the cookies, as well as on top of the cookies, melted.

    Vegetable oil - I like to use this instead of dairy-free butter as I've always had more success with it. If you love a tender cookie that is a little crumbly like my vegan white chocolate macadamia nut cookies and vegan red velvet white chocolate cookies, you should choose vegetable oil.

    Vegan dulce de leche caramel - The link to this caramel is inside the recipe card. This caramel is game changing and makes such as big difference to these cookies. I also used the caramel for my vegan chocolate snickers cake. You can use a store bought vegan caramel if you like but it won't be quite the same as homemade dairy free caramel!

    See recipe card for full information on individual ingredients and quantities.

    Substitutions & Variations

    • Although I used regular dark chocolate chips for this recipe, you can totally swap those out and use dairy-free milk or white chocolate chips instead. All three of these options are all delicious and used interchangeably.
    • To make these cookies even more authentic to actual Twix bars, I sometimes like to sprinkle on some Digestive cookie crumbs onto the chocolate. Of course, this is completely optional. In the recipe, the cookie is what represents the biscuit cookie layer on a Twix bar. Cookie crumbs make a great topping regardless. See my vegan dark chocolate digestives, where I added Biscoff cookie crumbs.

    How To Make Twix Cookies

    For the full method, please refer to the recipe card at the bottom of this post.

    The dry ingredients for my vegan twix cookies in a large bowl.

    1: Add the dry ingredients to a bowl. Combine well.

    The wet ingredients added to the dry. The dough is crumbly.

    2: Add in the wet ingredients. Mix until fully incorporated.

    The vegan cookie dough is moulded into a ball. Ready to go in the fridge.

    3: Make a ball by squeezing the cookie dough together then refrigerate.

    The chilled cookie dough on a baking tray, rolled into balls.

    4: Scoop the cookie dough and roll into small balls. Place them on a lined baking tray then bake.

    The baked cookies on a baking tray.

    5: Let the cookies cool fully.

    The vegan caramel in a white bowl.

    6: Make the vegan caramel.

    Five vegan twix cookies on a brown plate. The chocolate looks melty.

    7: Top with melted chocolate, refrigerate and serve.

    Expert Tips

    Bake one batch of cookies at a time - You may want to double or triple the recipe amounts to make a larger batch. Unless you have a large oven, it may be difficult to add more than one tray inside. Place 6 cookie dough balls onto each baking tray and bake one load at a time. The center of the oven is where the heat is distributed most evenly so place each tray in that spot for the specified amount of time, instead of cramming them both in at once.

    Use parchment paper on the baking trays - Using parchment paper prevents the cookies from spreading too much. It also stops them from becoming stuck.

    Chill the cookie dough - This step makes the cookie dough firmer, resulting in a thicker, well-textured cookie that hasn't over-spread.

    A single twix cookie on a shiny white plate. It's golden brown.

    Recipe FAQs

    What is a Twix?

    Twix are a type of chocolate bar in the UK consisting of shortbread, thick caramel and a coating of chocolate.

    Do I need to refrigerate the cookie dough?

    Yes. This improves both the texture and the taste of the cookies.

    How can I store Twix cookies?

    Store these cookies at room temperature for 3 days or in the fridge for 5 days. Store in an airtight container.

    Can these cookies be frozen?

    These cookies are better kept at room temperature.

    More Vegan Cookie Recipes

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    If you tried this Vegan Twix Cookies Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you!

    Three golden brown vegan twix cookies lined up vertically on a white plate.

    Easy Vegan Twix Cookies

    These vegan twix cookies are just what you need. Thick, gooey caramel and creamy chocolate on a chocolate chip cookie. They're so good! 
    5 from 2 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Twix Cookies
    Diet: Vegan
    Prep Time: 5 minutes minutes
    Cook Time: 12 minutes minutes
    Total Time: 17 minutes minutes
    Servings: 6 cookies
    Calories: 284kcal
    Author: DJ

    Ingredients

    Caramel:

    • Vegan dulce de leche caramel

    Dry Ingredients:

    • 125 g all-purpose flour
    • 0.5 teaspoon baking soda
    • 0.25 teaspoon salt
    • 50 g granulated sugar
    • 50 g light brown sugar
    • 50 g vegan chocolate chips

     Wet Ingredients:

    • 0.25 teaspoon vanilla extract
    • 2 Tablespoons vegetable oil
    • 2.5 Tablespoons soy milk

    Make the chocolate:

    • 70 g vegan chocolate chips
    US Customary - Metric

    Instructions

    Preparation:

    • Line a large baking tray with parchment paper. Set aside.

    Make the cookie dough:

    • In a medium-sized bowl, add all of the dry ingredients. Combine.
    • Next, pour in the wet ingredients. Fold the dry into the wet to form a cookie dough. Be patient as it might seem quite dry at first but the texture will improve. 
    • Use your hands to form a large ball with the cookie dough and refrigerate for 1 hour 30 minutes.

    Make the caramel:

    • While the cookie dough is in the fridge, make the vegan caramel (linked above).
    • You can either make your own caramel or buy store-bought vegan caramel. If you choose the homemade caramel, place it into the fridge once it has cooled down. It should thicken before the cookie dough is ready.

    Bake the cookies:

    • Just before the time is up, preheat your oven to 160 Celsius (325F).
    • Take the cookie dough out of the fridge. Use a cookie scoop to scoop 1.5 tablespoons of cookie dough for each cookie. Roll them into balls and place them 2-3 inches apart on a baking tray as they will spread.
    • Bake the cookies for 12 minutes in the center of the oven, then let them cool for 10 minutes when you take them out. 
    • When they have cooled, spoon one tablespoon of the refrigerated vegan caramel onto the center of each cookie. Spread it to the edges so that the cookies are covered. 

    Make the chocolate:

    • Use the double-boiling method to melt the vegan chocolate chips by placing a heat-proof bowl over a saucepan with hot water in it. Place over a medium heat. Alternatively, you can melt your chocolate in another way that suits you.
    • Place a teaspoon of melted chocolate over the caramel. Place the cookies in the fridge for 15-20 minutes so that the chocolate can set.

    Video

    Notes

    • You may want to double or triple the recipe amounts to make a larger batch. Unless you have a large oven, it may be difficult to add more than one tray inside. Place 6 cookie dough balls onto each baking tray and bake one load at a time. The center of the oven is where the heat is distributed most evenly so place each tray in that spot for the specified amount of time, instead of cramming them both in at once.
    • Using parchment paper prevents the cookies from spreading too much. It also stops them from becoming stuck.
    • This step makes the cookie dough firmer, resulting in a thicker, well-textured cookie that hasn't over-spread.

    Nutrition

    Calories: 284kcal | Carbohydrates: 45g | Protein: 4g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Sodium: 197mg | Potassium: 43mg | Fiber: 2g | Sugar: 26g | Vitamin A: 25IU | Vitamin C: 0.5mg | Calcium: 45mg | Iron: 3mg
    Tried this Recipe? Tag Me Today!Mention @vegan_treats_blogger or tag #vegantreatsblogger!

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    Reader Interactions

    Comments

    1. Anonymous says

      January 07, 2023 at 6:42 pm

      5 stars
      😋

      Reply
    5 from 2 votes (1 rating without comment)

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    Hi, I'm DJ. Welcome to Vegan Treats Blogger!

    I'm a self-taught baker and all the recipes which are developed for this website are fully plant-based, dairy-free and egg-free.

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