These super fun Vegan Cake Batter Oreo Cookies are a cross between a soft baked sugar cookie and sprinkle filled cake. They bake up soft and chewy with crispy edges and chunks of Golden Oreos. If you love cake batter, then you have to try this easy recipe!
This is one of my most favorite recipes to make. And yes it’s not 100 percent from scratch, but sometimes you just want to grab one of those premixes from the supermarket and cake batter happens to be my favorite. There are so many things you can do with cake batter besides bake a cake, like make these cake batter Oreo cookies!
And if you’re vegan, don’t worry. I’ve done my research and found a delicious vegan cake mix that’s readily available. And the other ingredients are easy to find too. So what do you need?
Vegan Cake Batter Oreo Cookie Ingredients
For Vegan Cake Batter Oreo Cookies, you will need:
- Boxed Cake Mix– I used Duncan Hines Classic White which happens to be vegan. Duncan Hines Classic Yellow would work as well, just know that your cookies will not be as white as the ones pictured here.
- Canola Oil– You can substitute vegetable oil or melted coconut oil. Quick note– if you decide to go with melted coconut oil, your batter will harden more in the refrigerator and you may need to let it rest at room temp for a few minutes before rolling it.
- Water– You mix water with tapioca flour to create a faux egg.
- Tapioca Flour– This acts as a binder/thickener since we aren’t using eggs. You can substitute half the amount of cornstarch if you can’t find tapioca flour.
- Non-Dairy Yogurt– I used Silk Non-Dairy Soy Yogurt. But any unsweetened or even vanilla flavor should work fine.
- Baking Powder– There are leaveners in the cake batter already, but I add a bit extra since we aren’t using eggs.
- Golden Oreos– These happen to be vegan and the golden variety pair wonderfully with the cake batter flavor. You know I had to go with the double stuffed!
- Sprinkles– Sprinkles are sometimes vegan, but not always. You want to steer clear of confectioners glaze, which contains insect byproducts (say what?). You can find vegan brands available on Amazon (this brand and this brand are vegan) and some brands are accidentally vegan. For more information on vegan sprinkles, check out this post.
How to Make Vegan Cake Batter Oreo Cookies
Follow these few simple steps and you will have warm Cake Batter Oreo Cookies in no time.
- Make your faux egg. Mix the tapioca starch and water together in a medium size bowl. Set aside.
- Mix the Dry ingredients together. Whisk the boxed cake mix and baking powder together in a large bowl, breaking up any lumps. Set aside.
- Mix the wet ingredients together. Whisk the vegetable oil together with the non-dairy yogurt until well combined. Add in the tapioca flour/water mixture and vanilla extract. Whisk until all well incorporated.
- Combine the wet and dry ingredients together. Add the wet mixture to the dry and mix with a large spoon until just incorporated. Fold in the sprinkles and crushed Oreos.
- Chill the cookie dough. Cover the dough tightly with plastic wrap and refrigerate for at least 2 hours or overnight. Do not skip this step. The cookies will be much tastier and chilling prevents the cookies from spreading too much.
- Preheat Oven. Once the dough is chilled, preheat the oven to 350 degrees and line 2 large cookie sheets with parchment paper or a non stick baking mats.
- Roll the dough into balls. Scoop rounded spoonfuls on the prepared baking sheets (about 1.5 tablespoons per cookie). Make sure to keep the dough chilled if you are working in batches.
- Bake. Bake for 10-12 minutes, or until the edges begin to set. The cookies will appear very soft, but they will set as they cool.
- Cool. Leave the cookies on the baking sheet for an additional -5 minutes before transferring to a wire rack to cool.
Add Ins
You can absolutely use a different cake flavor to make vegan cake batter Oreo cookies such as the classic chocolate or yellow cake mix.
Also, these would be great ideas for add-ins if you don’t have sprinkles and Oreos:
- Chocolate chips
- Macadamia nuts
- Walnuts
- Pecans
- Dairy-Free White Chocolate
You can get creative here!
I hope you try this super fun recipe and it brings you as much joy as it does for my family. And please let me know if you do!
Happy Eating!
Crystal
Vegan Cake Batter Oreo Cookies
These super fun vegan cake batter cookies are a cross between a soft baked sugar cookie and sprinkle filled cake. They bake up soft and chewy with crispy edges and chunks of Golden Oreos. If you love cake batter, then you have to try this easy recipe!
Servings: 34 cookies
Ingredients
- 15.25 boxed cake mix Duncan Hines Classic White, see notes
- 1/2 cup canola oil or vegetable oil
- 1/4 cup water
- 2 tbsp tapioca flour I used this brand, see notes
- 1/4 cup non-dairy yogurt
- 1/2 tsp baking powder
- 10 Golden Oreos
- 1/3 cup sprinkles vegan sprinkles, see notes
Instructions
- Make your faux egg. Mix the tapioca starch and water together in a medium size bowl. Set aside.
- Mix the Dry ingredients together. Mix the boxed cake mix and baking powder together in a large bowl, breaking up any lumps. Set aside.
- Mix the wet ingredients together. Whisk vegetable oil together with the non-dairy yogurt until well combined. Add in the tapioca flour/water mixture and vanilla extract. Whisk until all well incorporated.
- Combine the wet and dry ingredients together. Add the wet mixture to the dry and mix with a large spoon until just incorporated. Fold in the sprinkles and crushed Oreos.
- Chill the cookie dough. Cover the dough tightly with plastic wrap and refrigerate for at least 2 hours or overnight. Do not skip this step. The cookies will be much tastier and the dough easier to work with.
- Preheat Oven. Once the dough is chilled, preheat the oven to 350 degrees and line 2 large cookie sheets with parchment paper or a non stick baking mats.
- Roll the dough into balls. Scoop rounded spoonfuls on the prepared baking sheets (about 1.5 tablespoons per cookie). Make sure to keep the dough chilled if you are working in batches.
- Bake. Bake for 10-12 minutes, or until the edges begin to set. The cookies will appear very soft, but they will set as they cool.
- Cool. Leave the cookies on the baking sheet for an additional 4-5 minutes before transferring to a wire rack to cool.
Notes
- Boxed Cake Mix– I used Duncan Hines Classic White which happens to be vegan. Duncan Hines Classic Yellow would work as well, just know that your cookies will not be as white as the ones pictured here.
- Tapioca Flour– This acts as a binder/thickener since we aren’t using eggs. You can substitute half the amount of cornstarch if you can’t find tapioca flour.
- Sprinkles- Sprinkles are sometimes vegan, but not always. You want to steer clear of confectioners glaze, which contains insect byproducts (say what?). You can find vegan brands available on Amazon (this brand and this brand are vegan) and some brands are accidentally vegan. For more information on vegan sprinkles, check out this post
- Storage- Cookies will stay fresh covered at room temperature for up to 5 days.
These are my Favorite! Yum!