These vegan cake mix cookies are extremely easy to make and require only 3 ingredients. The cookies are so easy to bake which makes them a great option if you need to make a lot of them or even something you can do with kids in your life.
These vegan cake mix cookies are free of most major allergens: dairy-free, nut-free, egg-free, and soy-free. You can make these cookies gluten-free easily, with a simple substitute. Learn how to make these cookies and their gluten-free substitution down below.
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What do you need for vegan cake mix cookies?
The great thing about cake mix cookies is they only require 3 ingredients ( sometimes 4 depending on your cake mix size.) This makes these cookies easy to make with kids and in large batches.
For this you’ll need:
- Vegan Box Cake Mix. You want to find a box that is 18.25-ounces. If you’re like me and only can find a 15.25-ounce box than you can simply add 1/4 cup of all-purpose flour to the mixture.
- Neutral Oil. I used vegetable oil for mine, but you can use any neutral oil or vegan butter. If you use vegan butter you need to melt it first.
- Vegan Egg Replacement. I used Flax Egg made out of Bob’s Red Mill Ground Flax Meal.* If you don’t want to use this method I have some other options listed below.
What cake mixes are vegan?
Most cake mixes from Duncan Hines and Betty Crocker are accidentally vegan. With a few small adjustments, you can make these boxed cake mix flavors into yummy cakes or cookies.
Betty Crocker:
- Butter Pecan
- Carrot
- Cherry Chip
- Chocolate Fudge
- Dark Chocolate
- German Chocolate
- Red Velvet
- Triple Chocolate Fudge
- Spice
- Strawberry
- Butter Recipe Chocolate
- Devil’s Food
Duncan Hines:
- Classic Butter Golden
- Classic Butter Recipe Fudge
- Classic Dark Chocolate Fudge
- Classic Devil’s Food
- Classic White
- Classic Yellow
- Decadent Carrot
- Signature Angel Food
- Signature Blue Velvet
- Signature Confetti
- Signature Fudge Marble
- Signature German Chocolate
- Signature Lemon Supreme
- Signature Pineapple
- Signature Pink Velvet
- Signature Red Velvet
- Signature Spice
- Signature Strawberry
- Signature Swiss Chocolate
How do you make vegan cake mix cookies gluten-free?
Making these cookies gluten-free is as simple as substituting a regular vegan cake mix for a gluten-free vegan cake mix. Down below I’ve listed some options from several brands. You can find these gluten-free cake at most major supermarkets. If that’s not the case for you I’ve linked the ones I could find on Amazon.
Betty Crocker:
- Gluten-Free Devil’s Food*
- Gluten-Free Yellow Cake
King Arthur Flour:
Krusteaz:
What can you use as an egg replacement?
When making these cookies you need to replace 2 eggs with an equal amount of a vegan egg replacement. I choose to use ground flaxseeds for mine, but here are a few other options that would work as well:
- Ground Chia Seeds. To replace a single egg you need to mix 1 tbsp of ground chia seeds with 3 tbsp of water. Let it sit for 5 minutes to thicken up and then it’s ready to use.
- Apple Sauce. To replace the eggs traditionally used in this recipe you can add 1/2 a cup of applesauce to the mix.
- Bananas. You can replace the eggs traditionally used in the recipe with 1/2 a cup of banana. Which is around 1.5 bananas according to this calculator.
If you make this recipe we’d love to hear from you down below in the comment sections. You can also tag us on one of our social media or use our hashtag #vegantheway. You can also stay up to date with our new recipes and post by subscribing to our email notifications.
Thank you for checking out our Vegan Cake Mix Cookie recipe and make sure to check out our other vegan recipes like this Vegan Lemon Loaf Cake, or our Vegan Buffalo Cauliflower.
Vegan Cake Mix Cookies
Equipment
- Oven
- Cookie Sheet
- Mixing Bowl and Utensils
- Measuring cups and spoons
Ingredients
- 1 18.25 ounce vegan cake mix box (If you have a 15 oz box like me add ¼ a cup of all-purpose flour.)
- 1/2 cup neutral oil
- 2 flax egg (2 tbsp ground flaxseed mixed with 6 tbsp of water.)
- 3 tbsp sugar (This is an optional ingredient for aesthetics more than taste.)
Instructions
- Prepare your flax egg by mixing 2 tbsp of ground flaxseed with 6 tablespoons of water. Let it sit for 5 minutes to allow it to thicken up.
- When the flax egg is ready you can mix in the cake mix, oil, and flax eggs.
- Refrigerate the dough for 15 minutes to make rolling the dough out easier as it’s quite sticky.
- Preheat your oven to 350° and line a baking sheet with parchment paper.
- Once the dough is chilled roll 2 tablespoons worth of dough into balls.
- Optional Step: If you’d like you can roll the dough ball in sugar and it will add a unique crunch to the outside and make the cookies more aesthetically pleasing.
- Place the dough balls around 2 inches apart on the parchment lined baking sheet.
- Bake the cookies for 10 minutes. Allow them to cool for a couple of minutes on the cookie sheet, then transfer to a wire rack to finish cooking.
- Once cooled you serve the cookies alone or with your favorite non-dairy milk.
- These cookies will store in an airtight container for 5 days.
Made these using the Triple Choc Cake Mix and using Banana as the egg substitute. They turned out Great and I personally liked the ‘hint’ of banana flavor with the chocolate. I found it took 2 more minutes cook time to get to my desired level of doneness using the banana substitution. Even though it’s just me right now the cookies lasted no where near the 5 day shelf life ….. 🙂