Vegan Twix Cookies
Let’s talk candy!
If there was one particular candy that resonated with me still today, it’s the Twix candy bar! It’s chocolate, it’s caramel, and even has a cookie base. It capture the best trio in a single bite that is still something I crave. Today the millionaire bars that you see all over Pinterest have replaced this classic candy. However, I wanted to recreate this concept, but still keep the elements that defined it as candy. No date caramels, no almond flour, but vegan, and feature sugar free chocolate and even caramel…
Just like that the new vegan Twix Cookies were born!
One thing I knew that would be a huge hit, would be to turn this concept into cookies rather than bars. Why? It will be less of a mess, easier to enjoy, no sticky mess when eating, and more of all 3 flavors in a single bite. The result was a huge win win.
What’s great about these cookies? Every. Single. Thing.
They are quick, easy, pack tons of flavor, the cookie base could be made sugar free, these feature sugar free chocolate and caramel, they can easily be made in bulk, are perfect for any season, requires no chill time, no sifting of ingredients, the cookie base has the perfect texture, they can be topped with nuts, can be made into bars, and the added flake salt just brings everything together!
If you’re a lover of all things Twix, you have to try our new vegan Twix Bars!
Why this recipe is great:
Quick
Easy
No chill time
Buttery soft cookie
No sifting of ingredients
Features stevia sweetened chocolate chips + sugar free caramel
Vegan Twix Cookies
- Total Time: 30 mins
- Yield: 12 - 16 Cookies 1x
Ingredients
- 3 cups flour
- 1 tsp vanilla
- 1 cup powdered sugar
- 1 1/2 cups vegan butter
- 1 bag stevia sweetened chocolate chips
- 2 bags Cocomel caramels (sugar free)
- Flake salt
Instructions
- Preheat oven to 350 degrees F.
- In the bowl of a standing mixer add your vegan butter and sugar and and cream the ingredients together.
- Add vanilla, flour and salt and mix until well combined.
- Using a cutting board or your counter add a good amount flour to the surface and the rolling pin. Continue to add more as needed.
- Roll the dough out to 1/2 inch thick.
- With a small circle cookie cutter, cut out cookies.
- Line a baking pan with parchment paper and place the cookies onto the baking sheet.
- Bake for 14-16 minutes.
- Remove from oven and let cookies cool completely.
- In a medium bowl add your vegan caramels and 2 tsp almond milk or water. Heat for 20 second intervals and stir to combine. The caramel will have a loose consistency, but become thicker as it cools. You want it slightly spreadable, but not runny.
- Spread the mixture, about 1 tbsp on each cookie. Pop in the fridge for 5 mins to firm up.
- In a small microwave safe bowl, melt the vegan chocolate for 30 seconds, checking every 15 seconds and repeating as needed until fully melted. Allow to slightly cool, then coat over the caramel. All the cookies to firm up at room temp or place in the fridge for a few minutes. Store covered in the fridge or keep at room temp.
- Garnish with flake salt.
- Prep Time: 15 mins
- Cook Time: 15 mins
