10 Delicious Vegan Cake Mix Cookies Recipes

Unleash your inner baker with these 10 Delicious Vegan Cake Mix Cookies Recipes! Perfect for anyone looking to whip up quick, tasty treats that don’t compromise on flavor or fun. Whether you’re a seasoned vegan or just exploring plant-based options, these recipes promise to delight your taste buds and simplify your baking routine. Ready to transform a simple cake mix into something extraordinary? Let’s dive in!

Chocolate Chip Vegan Cake Mix Cookies

Let’s dive into making these delightful Chocolate Chip Vegan Cake Mix Cookies, a perfect treat for any occasion. This recipe simplifies the baking process, making it accessible for beginners while ensuring delicious results.

Ingredients

• 1 box vegan chocolate cake mix (I love the rich flavor of Duncan Hines for this recipe)
• 1/3 cup coconut oil, melted (extra virgin gives a nice subtle flavor)
• 1/4 cup unsweetened applesauce (this adds moisture without the need for eggs)
• 1/2 cup vegan chocolate chips (Enjoy Life brand is my go-to for their perfect meltiness)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large mixing bowl, combine the vegan chocolate cake mix, melted coconut oil, and unsweetened applesauce. Stir until a thick dough forms. Tip: If the dough feels too sticky, let it sit for 5 minutes to firm up.
3. Fold in the vegan chocolate chips until evenly distributed throughout the dough. Tip: Reserve a few chocolate chips to press on top of each cookie before baking for a prettier finish.
4. Using a tablespoon, scoop the dough and roll into balls. Place them on the prepared baking sheet, spacing about 2 inches apart. Tip: Flatten each ball slightly with your palm for cookies that bake evenly.
5. Bake for 10-12 minutes, or until the edges are set but the centers are still soft. They will firm up as they cool.
6. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Now, these cookies boast a soft, chewy texture with a rich chocolate flavor that’s irresistible. Serve them warm with a glass of almond milk for a cozy treat, or pack them in a lunchbox for a sweet surprise.

Peanut Butter Vegan Cake Mix Cookies

Great news for anyone looking to whip up a quick, delicious treat that’s both vegan and irresistibly tasty! These Peanut Butter Vegan Cake Mix Cookies are a breeze to make, requiring just a few simple ingredients and minimal effort for maximum flavor.

Ingredients

• 1 box vegan vanilla cake mix (I find that brands labeled ‘accidentally vegan’ work best here)
• 1 cup creamy peanut butter (go for the natural kind, but any will do in a pinch)
• 1/2 cup unsweetened almond milk (though any plant-based milk you have on hand will work)
• 1 tbsp vanilla extract (the real deal, not imitation, makes all the difference)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large mixing bowl, combine the vegan vanilla cake mix, creamy peanut butter, unsweetened almond milk, and vanilla extract. Stir until a thick dough forms. Tip: If the dough feels too sticky, let it sit for 5 minutes to firm up.
3. Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Tip: For uniform cookies, roll the dough balls between your palms before placing them on the sheet.
4. Flatten each dough ball slightly with the back of a fork, creating a crisscross pattern. This not only looks classic but helps the cookies bake evenly.
5. Bake in the preheated oven for 10-12 minutes, or until the edges are just starting to turn golden. Tip: They might seem soft when they come out, but they’ll firm up as they cool.
6. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Perfectly chewy with a rich peanut butter flavor, these cookies are a hit at any gathering. Try serving them with a drizzle of melted dark chocolate for an extra decadent touch.

Double Chocolate Vegan Cake Mix Cookies

Unbelievably easy and irresistibly delicious, these Double Chocolate Vegan Cake Mix Cookies are the perfect treat for when you’re craving something sweet but short on time. Let’s dive into making these decadent cookies that are sure to impress vegans and non-vegans alike.

Ingredients

• 1 box vegan chocolate cake mix (I love the simplicity this brings to the recipe)
• 1/3 cup coconut oil, melted (extra virgin is my go-to for its subtle sweetness)
• 1/4 cup water (room temperature works best here)
• 1/2 cup vegan chocolate chips (because more chocolate is always better)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large mixing bowl, combine the vegan chocolate cake mix, melted coconut oil, and water. Stir until a thick dough forms. Tip: If the dough feels too dry, add a tablespoon more water.
3. Fold in the vegan chocolate chips until evenly distributed throughout the dough. Tip: Reserve a few chocolate chips to press onto the tops of the cookies before baking for a bakery-style look.
4. Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheet, spacing them about 2 inches apart. Tip: Flatten each cookie slightly with the back of a spoon for even baking.
5. Bake for 10-12 minutes, or until the edges are set but the centers are still soft. They’ll firm up as they cool.
6. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Just out of the oven, these cookies are a chocolate lover’s dream with a soft, chewy center and slightly crisp edges. Serve them warm with a glass of almond milk for the ultimate vegan treat, or pack them in a lunchbox for a sweet surprise.

Oatmeal Raisin Vegan Cake Mix Cookies

Sometimes, the simplest recipes bring the most comfort, especially when they’re as easy as these Oatmeal Raisin Vegan Cake Mix Cookies. Perfect for beginners, this recipe transforms a box of cake mix into delicious, chewy cookies with minimal effort.

Ingredients

• 1 box vegan vanilla cake mix (I find the simplicity of vanilla lets the oatmeal and raisins shine.)
• 1/2 cup rolled oats (Not instant—these give the cookies their signature chew.)
• 1/2 cup raisins (Soak them in warm water for 10 minutes if they’re too dry.)
• 1/3 cup coconut oil, melted (Extra virgin adds a subtle sweetness.)
• 1/4 cup water (Room temperature blends better with the oil.)

Instructions

1. Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the cake mix and rolled oats, stirring until evenly mixed.
3. Add the melted coconut oil and water to the dry ingredients, mixing until a thick dough forms. Tip: If the dough feels too sticky, let it sit for 5 minutes to firm up.
4. Fold in the raisins, ensuring they’re evenly distributed throughout the dough.
5. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Tip: For uniformly sized cookies, use a cookie scoop.
6. Bake for 10-12 minutes, or until the edges are lightly golden. Tip: The cookies will look soft but will firm up as they cool.
7. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

How delightful these cookies turn out—chewy from the oats, sweet from the raisins, and with a hint of coconut. Serve them warm with a glass of almond milk for a cozy treat, or pack them for a quick snack on the go.

Lemon Zest Vegan Cake Mix Cookies

These Lemon Zest Vegan Cake Mix Cookies are a breeze to make and pack a punch of citrusy flavor, perfect for those who love a tangy twist in their desserts. They’re ideal for beginners and seasoned bakers alike, offering a simple yet satisfying baking experience.

Ingredients

• 1 box vegan vanilla cake mix (I find that brands without artificial flavors work best for a pure taste)
• 1/3 cup coconut oil, melted (extra virgin is my preference for its subtle sweetness)
• 1/4 cup water
• Zest of 2 lemons (for that bright, citrusy kick)
• 1 tbsp flaxseed meal (mixed with 3 tbsp water to make a flax egg, my go-to vegan binder)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a small bowl, mix the flaxseed meal with 3 tbsp water and let it sit for 5 minutes to thicken into a flax egg.
3. In a large mixing bowl, combine the vegan vanilla cake mix, melted coconut oil, water, lemon zest, and the prepared flax egg. Stir until a dough forms. Tip: If the dough feels too sticky, let it rest for 5 minutes to firm up.
4. Using a tablespoon, scoop the dough and roll it into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart. Tip: For uniform cookies, use a cookie scoop.
5. Flatten each ball slightly with the back of a spoon or your fingers. Tip: Dip the spoon in water to prevent sticking.
6. Bake for 10-12 minutes, or until the edges are lightly golden. The cookies will be soft but will firm up as they cool.
7. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

With their soft, chewy texture and vibrant lemon flavor, these cookies are a delightful treat. Serve them with a dollop of vegan whipped cream or alongside a cup of herbal tea for a refreshing snack.

Vanilla Almond Vegan Cake Mix Cookies

Baking these Vanilla Almond Vegan Cake Mix Cookies is a breeze, even for those who are new to vegan baking. Let’s dive into creating these delightful treats that are sure to impress with their simplicity and flavor.

Ingredients

• 1 box vegan vanilla cake mix (I love using Duncan Hines for its perfect sweetness and texture)
• 1/3 cup almond butter (creamy or crunchy, depending on your texture preference)
• 1/4 cup almond milk (unsweetened is my go-to for balancing the sweetness)
• 1/4 cup coconut oil, melted (it adds a subtle tropical hint that pairs wonderfully with vanilla)
• 1 tsp almond extract (for that extra almond punch)
• 1/2 cup sliced almonds (for a crunchy topping)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large mixing bowl, combine the vegan vanilla cake mix, almond butter, almond milk, melted coconut oil, and almond extract. Stir until a thick dough forms. Tip: If the dough feels too sticky, let it sit for 5 minutes to firm up.
3. Using a tablespoon, scoop the dough and roll it into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
4. Gently press a few sliced almonds onto the top of each dough ball for decoration and added crunch. Tip: Wetting your fingers slightly can prevent the dough from sticking to them.
5. Bake for 10-12 minutes, or until the edges are lightly golden. Tip: The cookies will look soft when they come out but will firm up as they cool, so don’t overbake.
6. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Chewy on the inside with a slight crunch from the almonds, these cookies are a vanilla lover’s dream. Serve them alongside a glass of almond milk or crumble them over dairy-free ice cream for an indulgent dessert.

Pumpkin Spice Vegan Cake Mix Cookies

Every autumn, the craving for pumpkin spice everything takes over, and these vegan cake mix cookies are here to satisfy that urge with minimal fuss. Let’s dive into making these delightful treats that are as easy as they are delicious.

Ingredients

• 1 box vegan pumpkin spice cake mix (I find the brand ‘Simple Mills’ works wonderfully for a rich flavor)
• 1/2 cup coconut oil, melted (extra virgin is my go-to for its subtle sweetness)
• 1/4 cup almond milk (room temperature blends better with the other ingredients)
• 1 tsp vanilla extract (a splash more won’t hurt for extra aroma)
• 1/2 cup vegan chocolate chips (because chocolate makes everything better)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large mixing bowl, combine the vegan pumpkin spice cake mix, melted coconut oil, almond milk, and vanilla extract. Stir until a thick dough forms. Tip: If the dough feels too sticky, let it sit for 5 minutes to firm up slightly.
3. Fold in the vegan chocolate chips evenly throughout the dough for that perfect chocolatey bite in every cookie.
4. Using a tablespoon, scoop the dough and roll it into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart. Tip: Flatten each ball slightly with the back of a spoon for cookies that bake evenly.
5. Bake for 10-12 minutes, or until the edges are just starting to turn golden. Tip: They might seem soft coming out of the oven, but they’ll firm up as they cool, so resist the urge to overbake.
6. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Kick back and enjoy the soft, chewy texture and the warm spices paired with melty chocolate chips. These cookies are perfect with a cup of almond milk latte or as a sweet treat packed in lunchboxes.

Red Velvet Vegan Cake Mix Cookies

Baking these Red Velvet Vegan Cake Mix Cookies is a breeze, even for those new to vegan baking. They’re perfect for satisfying your sweet tooth with minimal effort and maximum flavor.

Ingredients

• 1 box vegan red velvet cake mix (I love the simplicity this brings to the recipe)
• 1/3 cup coconut oil, melted (extra virgin is my go-to for its subtle sweetness)
• 1/4 cup unsweetened applesauce (this adds moisture without the need for eggs)
• 1 tsp vanilla extract (a dash more won’t hurt if you’re a vanilla lover)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the vegan red velvet cake mix, melted coconut oil, applesauce, and vanilla extract. Mix until a dough forms. Tip: If the dough feels too sticky, let it sit for 5 minutes to firm up.
3. Using a tablespoon, scoop the dough and roll it into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart. Tip: For evenly sized cookies, use a cookie scoop.
4. Flatten each ball slightly with the back of a spoon or your fingers. Tip: Dip the spoon in water to prevent sticking.
5. Bake for 10-12 minutes, or until the edges are set but the centers are still soft.
6. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Zesty and vibrant, these cookies boast a soft, chewy texture with a rich red velvet flavor. Serve them with a dollop of vegan cream cheese frosting for an extra indulgent treat, or enjoy them as is for a simpler pleasure.

Snickerdoodle Vegan Cake Mix Cookies

Delightfully simple and irresistibly tasty, these Snickerdoodle Vegan Cake Mix Cookies are a game-changer for both novice bakers and seasoned pros. With just a few pantry staples and a box of vegan cake mix, you’re on your way to creating soft, chewy cookies that are bursting with cinnamon sugar goodness.

Ingredients

• 1 box (15.25 oz) vegan vanilla cake mix – I find this size works best for the perfect cookie texture.
• 1/3 cup coconut oil, melted – Extra virgin is my favorite for its subtle sweetness.
• 1/4 cup unsweetened applesauce – This adds moisture without overpowering the flavor.
• 1 tbsp ground cinnamon – For that classic snickerdoodle spice.
• 1/4 cup granulated sugar – To roll the dough in for that crispy exterior.

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the vegan cake mix, melted coconut oil, and applesauce until a thick dough forms. Tip: If the dough feels too sticky, let it rest for 5 minutes to firm up.
3. In a small bowl, mix together the cinnamon and sugar for the coating.
4. Scoop out tablespoon-sized portions of dough, roll into balls, then coat each in the cinnamon-sugar mixture. Tip: For even coating, roll the balls gently between your palms after dipping.
5. Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 10-12 minutes, or until the edges are just set but the centers are still soft. Tip: They’ll firm up as they cool, so don’t overbake!
7. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Every bite of these cookies offers a delightful contrast between the crisp cinnamon-sugar crust and the tender, cake-like interior. Serve them warm with a glass of almond milk for a comforting treat, or pack them in a lunchbox for a sweet surprise.

Carrot Cake Vegan Cake Mix Cookies

Let’s dive into making these delightful Carrot Cake Vegan Cake Mix Cookies, a perfect blend of convenience and homemade charm. These cookies are a fantastic way to enjoy the classic flavors of carrot cake in a bite-sized, easy-to-make form.

Ingredients

• 1 box vegan carrot cake mix (I find the simplicity of a box mix unbeatable for quick treats)
• 1/2 cup coconut oil, melted (extra virgin is my preference for its subtle sweetness)
• 1/4 cup unsweetened applesauce (this adds moisture without the need for eggs)
• 1 tsp vanilla extract (a dash of this elevates the flavors beautifully)
• 1/2 cup shredded carrots (for that authentic carrot cake texture and taste)
• 1/4 cup chopped walnuts (optional, but they add a lovely crunch)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the vegan carrot cake mix, melted coconut oil, applesauce, and vanilla extract. Mix until a dough forms.
3. Fold in the shredded carrots and chopped walnuts until evenly distributed throughout the dough.
4. Using a tablespoon, scoop the dough and roll it into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
5. Flatten each ball slightly with the back of a spoon or your fingers to ensure even baking.
6. Bake for 10-12 minutes, or until the edges are lightly golden. Tip: The cookies will seem soft but will firm up as they cool.
7. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Tip: This patience ensures they don’t fall apart.

Chewy on the inside with a slight crisp on the outside, these cookies are packed with the warm spices and moist texture of traditional carrot cake. Serve them with a dollop of vegan cream cheese frosting for an extra special treat.

Conclusion

Whether you’re a seasoned baker or just starting out, these 10 Delicious Vegan Cake Mix Cookies Recipes offer something for everyone. Easy, versatile, and utterly scrumptious, they’re perfect for any occasion. We’d love to hear which recipe stole your heart—drop a comment below! Don’t forget to share the love by pinning your favorites on Pinterest. Happy baking!