Easy Vegan Twix Cookies

5 from 2 votes

These vegan twix cookies are just what you need. Thick, gooey caramel and creamy chocolate on a chocolate chip cookie. They're so good!

Prep Time5

Cook Time12

Total Time17

Course: Dessert

Cuisine: Twix Cookies

Diet: Vegan

Servings: cookies

Calories: 284kcal

Author: DJ

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.

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.

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.

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.