Twix Cookies


A week or so ago there was a video going around Facebook for how to make Twix cookies. They looked AMAZING! But... they weren't vegan. My boys begged and pleaded... and so I made them vegan, and gluten free, and simply divine! The recipe is pretty simple, and very similar to the one in the video found at Delish.com. I, of course, made a few tweaks (who wants jarred caramel sauce!?!?) and.... wa la! We have Vegan Twix Cookies!

First things first, I had to find the right caramel sauce. I tried making up a few on my own, and couldn't get it just how I liked it. So, instead of trying to reinvent the wheel, I went on the trusty world wide web and found an amazingly simple sauce that makes me want to dig in with a spoon! I was hesitant to even try it at first because is seemed too simple, but Regina at leelalicious.com has created a masterpiece! Check it out on her blog, then make it and keep it on hand.. always (seriously not joking about this one)! It went perfectly with the Twix cookies. Just to warn you, the coconut sugar makes it seem really dark, almost looking like chocolate, but the flavors an are that buttery rich caramel that just seems to melt in your mouth. I could eat my body weight in this stuff... but I won't. :)

After I found the right caramel sauce, the rest was easy! First we start by mixing the flour and the salt, then mixing the butter and sugar. Then you add in the "egg". Egg replacers like Ener-G and Bob's Red Mill have made converting baking recipes pretty easy. I used Ener-G because that's what we have in the house right now. I made one "egg" according to package directions, then continued on! Along with the egg, I added some vanilla, then slowly blended the flour mixture in! Easy peasy. Vegan baking is seriously no harder than "normal" baking.

Then it was time to make some balls! Ha! I grab a handy little tool- the cookie dropper! It scoops out perfect 2" balls of dough and made quick work of prepping these for baking.

Next it's time to put a little thumb print in! I tend to use the back of a teaspoon, or some other round tool, but your thumb works just as well. This little impression is where all that yummy caramel sauce is going to go!!!

Now these guys go into the freezer for around 30 minutes. I cleaned up a little bit while they were freezing, then started on the chocolate drizzle! I also preheated the oven after about 20 minutes. Then, it was time to bake, let them cool, and then put these babies together! A little scoop of caramel, a drizzle of chocolate, and it's time to pack 'em on a plate and enjoy!

Let's put it all together and give you a complete recipe, shall we?

Twix Cookies

Prep Time Freeze Time Total Time

20 mins 30 mins 50 mins

Vegan cookies that bring all the flavors of a Twix bar!

Author: Crystal Snow

Recipe Type: Desserts

Cuisine: Vegan, Gluten-Free Option

Makes: 36 cookies

Printer Friendly Version

Ingredients:

Cookies:

  • 2 1/2 cups all purpose flour (or Gluten-Free Replacement)

  • 1/4 tsp salt

  • 1 cup vegan butter (softened)

  • 1 1/2 cup sugar

  • 1 egg replacer egg (prepared)

  • 1 tsp vanilla extract

Caramel Sauce: Recipe found here.

Chocolate Drizzle:

  • 1 cup semisweet chocolate chips (vegan)

  • 1 tsp coconut oil

  • 1/4 tsp vanilla extract

Instructions:

  1. Prepare the caramel sauce according to the directions found here.

  2. Line baking sheets with parchment paper. In a small bowl, mix together flour and salt.

  3. In a larger bowl, beat together vegan butter and sugar until light and fluffy.

  4. Prepare one egg replacement in a small prep bowl according to package directions. Once combined, add egg replacer and vanilla to the butter and sugar mixture. Then, slowly add in the flour mixture until combined.

  5. Scoop dough and roll into 2" balls. Place the balls onto parchment lined baking sheets about 2" apart. Using your thumb or back of a teaspoon, press a small indentation into each ball. Freeze the prepared dough balls for approximately 30 minutes.

  6. Preheat the oven to 350 degrees F. Bake cookies for 10-12 minutes, until lightly golden brown. Remove and let cool. They might still feel soft, even doughy, that's okay! Gluten-free baking will harden up slightly.

  7. While cooling, prepare the chocolate drizzle by combining all ingredients in a double-boiler or microwave safe bowl. Heat until melted.

  8. Once cookies have cooled, top with 1 tsp of caramel sauce, then drizzle with chocolate. *** Note: Transfer melted chocolate drizzle to a ziplock bag and cut a corner tip to make drizzling easier.

And there it is! The wonderful cookies sure to make your mouth happy!

Thanks for reading! Much love to all and enjoy the holidays!

So much love,

A little "behind the scenes" shot for you... I think we were all a little bit Leo while taking pics of these cookies.


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