Vegan Cake Mix Cookies
These vegan cake mix sugar cookies can be easily whipped up last-minute with just five ingredients. They're sweet and fluffy texture will be appreciated by vegans and non-vegans alike!
Ingredients
- 1 box white cake mix any brand will do, but try to get one with a weight around 13-15 ounces
- 1/3 cup vegetable oil or melted coconut oil
- 1/4 cup plant-based milk I used almond milk, but you can use your favorite plant-based milk
- 1 tsp vanilla extract or almond extract if you prefer that flavor
- vegan-friendly sprinkles optional, to coat and decorate your cookies
Instructions
- Preheat your oven to 350°F (175°C)
- In a large mixing bowl, pour in the cake mix, vegetable oil, plant-based milk, and vanilla extract if you’re using it. Stir everything together until you have a thick, doughy consistency. It will be thick, but that will result in fluffy cookies in the end.
- Scoop about one tablespoon of dough at a time and roll it into a ball. For uniform cookies, you can use a cookie scoop.
- Fold in the vegan sprinkles or dairy-free white chocolate chips if desired. OR roll cookie dough into balls and roll balls in sprinkles. I liked rolling mine in the sugary sprinkles.
- Bake for 9-11 minutes, or until the edges look set and oh-so-slightly golden brown. Vegan cake mix cookies continue to firm up as they cool, so it’s best to remove them when they look just a bit underdone.
- Allow your cookies to cool on the cookie sheet for about 5 minutes before moving them to a wire rack to finish cooling.
- Store your cookies in an air-tight container for up to 5 days.