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
- ½ cup canola oil or vegetable oil
- ¼ cup water
- 2 tablespoon tapioca flour I used this brand, see notes
- ¼ cup non-dairy yogurt
- ½ teaspoon baking powder
- 10 Golden Oreos
- ⅓ 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.