Well, my friends.. these are just DELICIOUS!!! I’m always looking for new and exciting things to bake because A. my mind is 100x fatter than my body and B. I have been vegan now for ALMOST 6 months and being able to make and share really great vegan food has become something I’m really proud of.
So I found a recipe for cake batter cookies that I really wanted to try to make vegan. Not needing a ton of changes, I gave it a try and THEY ARE SO GOOD!!!
I’m going to post the original recipe below and then will let you know what I changed and substituted to make it vegan so make sure you read all the way to the bottom if looking to make yours vegan also! Or get creative, whatever!
Here’s the original recipe from: http://sallysbakingaddiction.com/2012/12/09/recipe-round-2-cake-batter-chocolate-chip-cookies/
Ingredients:
1 and 1/4 cup (160g)all-purpose flour
1 and 1/4 cup (190g) yellow or vanilla boxed cake mix (I typically use vanilla cake mix)
1/2 teaspoon baking soda
3/4 cup (1.5 sticks or 170g) unsalted butter, softened to room temperature
1/2 cup (100g) granulated sugar
1/2 cup (100g) light brown sugar
1 egg, at room temperature
1 and 1/2 teaspoons vanilla extract
1 cup (180g) chocolate chips (I used a blend of white and semi-sweet chocolate chips)
1/2 cup (80g) sprinkles
Directions:
In a large bowl, sift together flour, cake mix, and baking soda. Set aside.
Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth. Add the egg and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and beat on high until combined. Add the flour mixture to the wet ingredients and mix on low-medium speed until just combined. Add the chocolate chips and sprinkles. Mix on low until the add-ins are evenly disbursed.
Cover tightly with plastic wrap and refrigerate dough for at least 2 hours, or up to 3 days. This step is mandatory. The dough is fairly sticky, so chilling the dough is required in order to avoid the cookies from spreading too much. If you chill longer than 2 hours, make sure you roll the cookie dough into balls after the 2 hour mark. Place dough balls on a plate, cover tightly, and store in the refrigerator until ready to bake.
Once dough has been chilled, preheat oven to 350F degrees. Line two large cookie sheets with parchment paper or silicone baking mats.
Scoop rounded balls of the cold dough onto an ungreased baking sheet, use about 1.5 Tablespoons of cookie dough per cookie. Shape your cookie dough balls to be “taller” than they are wide, as pictured above. Press a few chocolate chips into the tops of the cookie dough balls, if desired. That makes a pretty cookie. Make sure to keep dough chilled when working in batches.
Bake the cookies for 10-12 minutes until edges are slightly browned. Mine took 10 minutes exactly. The centers will still appear very soft, but the cookies will set as they cool. You may also press a few more chips into the tops of the cookies at this point (the chips will melt down and stick from the warm cookies).
Allow the cookies to cool on the baking sheet for 4 minutes and transfer to a wire rack to cool completely. Cookies stay fresh in an airtight container at room temperature for up to 7 days. They won’t last that long!
MY CHANGES:
I made two kinds here. Red velvet and vanilla.
Obviously you need to do a hunt for vegan cake mixes and chocolate chips. I often use Enjoy Life brand chips. This time I found some vegan white AND chocolate chips in the kosher section of the grocery near me so I used those. Sprinkles are also hard to find vegan. Whole foods has some which I used here also, they’re just not as bright as regular sprinkles and they come in tiny packs so getting a half cup is difficult. HOWEVER when it comes to sprinkles, I didn’t use any in the red velvet cookies, just added chocolate sprinkles on top. Instead, I used more chocolate chips in the batter. The white chips were a great addition to the red velvet mix.
Any vegan butter substitute will work. I used Earth Balance baking sticks. When it came to the egg, there are a ton of vegan options for replacement. I took a chance and blended up some tofu with coconut vanilla yogurt (1/4 cup of that mix to the recipe) and it worked out perfectly.
10 minutes was the perfect time for baking these – they will seem semi soft when they come out but will harden up nicely and stay chewy and DELICIOUS.
The best thing about this recipe is how you can switch things up. Different types of cake mixes, toppings, etc. I would LOVE to find a vegan carrot cake mix and use the white chips (they remind me a bit of cream cheese flavour).
These are fairly sweet but SO GOOD. Enjoy!!
~Stormy
OhStormy 