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?
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.
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.
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. You can use a store bought vegan caramel if you like but it won't be the same.
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.
1: Add the dry ingredients to a bowl. Combine well.
2: Add in the wet ingredients. Mix until fully incorporated.
3: Make a ball by squeezing the cookie dough together then refrigerate.
4: Scoop the cookie dough and roll into small balls. Place them on a lined baking tray then bake.
5: Let the cookies cool fully.
6: Make the vegan caramel.
7: Top with melted chocolate, refrigerate and serve.
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.
Twix are a type of chocolate bar in the UK consisting of shortbread, thick caramel and a coating of chocolate.
Yes. This improves both the texture and the taste of the cookies.
Store these cookies at room temperature for 3 days or in the fridge for 5 days. Store in an airtight container.
These cookies are better kept at room temperature.
More Vegan Cookie Recipes
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!
Easy Vegan Twix Cookies
- 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
- 0.25 teaspoon vanilla extract
- 2 Tablespoons vegetable oil
- 2.5 Tablespoons soy milk
Make the chocolate:
- 70 g vegan chocolate chips
- 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.
- 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.