Last Updated on February 9, 2025
These Vegan Twix Cookies are a simple plant based cookie that are not only egg and dairy free, but also gluten free!
This cookie is very similar to the classic Twix candy bar, with it’s crispy cookie base, a layer of smooth caramel, all coated in creamy chocolate.
With this recipe I wanted to create a healthier cookie that is gluten free, dairy free, and is completely homemade.
I substituted all purpose flour with almond flour, made the caramel out of peanut butter and syrup, and finished it off with melted chocolate.
So if you’re feeling a bit nostalgic and want to enjoy something a little sweet but healthy, this is your cookie!
Ingredients for the cookies
Cookie ingredients
- Almond Flour – The almond flour is replacing the all purpose white flour in these cookies. The almond flour has a sweet and nutty flavor making it perfect for these cookies.
- Oil – I have used olive or avocado oil in these cookies. Use your favorite oil.
- Real Maple Syrup – Maple syrup is used as the sweetener for the cookies.
- Pure Vanilla Extract – The vanilla extract adds a slight vanilla flavor that also helps bring out the other flavors in the cookie.
- Baking Powder – Baking powder helps the cookie rise and give the cookie a fluffy/light texture.
- Salt – Salt brings out the other flavors in the cookie.
- Water – The water adds moisture to help shape the dough into a cookie.
Vegan Caramel
- Creamy Peanut Butter – A creamy peanut butter is the base of the caramel.
- Real Maple Syrup – Maple syrup is my sweetener of choice.
- Oil – I like to use either olive or avocado oil in these cookies. Use your favorite oil.
- Pure Vanilla Extract – Adding a hint of vanilla that also brings out the other flavors in the caramel.
- Salt – Brings out all the flavors in the caramel.
Chocolate Drizzle
- Chocolate Chips – I used a semi-sweet chocolate chips. Add your favorite chocolate chips.
- Oil – I have used both olive or avocado oil in this drizzle. Use your favorite oil. You can substitute the oil with creamy peanut butter, if you prefer.
How to make Vegan Twix Cookies
Making the cookie
Preheat the oven to 350° F.
In a small mixing bowl, mix together the almond flour, oil, maple syrup, vanilla, salt, baking powder, and water until the dough sticks together.
Prepare a baking sheet with parchment paper, set aside.
Scoop out a spoon full of dough with a tablespoon, roll into about a 1 inch round ball.
Place the dough ball onto the baking sheet and press the back of the spoon into the middle to form a bowl shape.
Fill the baking sheet and place into the oven.
Bake for 10 minutes, rotate the baking sheet, and continue to bake for another 10 minutes, or until the cookies starts to brown.
Once the cookies are done, remove from the oven to cool before adding the caramel.
Vegan Caramel
In a small sauce pan, add and stir together the creamy peanut butter, maple syrup, oil, vanilla extract, and salt.
Heat the mixture on a medium heat until the mixture starts to thicken, about 2 to 3 minutes.
This mixture should be thick enough to scoop.
Remove from heat.
Scoop a small amount of caramel and place into the middle of the cookie.
Chocolate Drizzle
In a small sauce pan, on a medium heat, add together the chocolate chips and oil or peanut butter.
Continuously stir while heating until the chocolate chips have melted and the mixture is smooth.
Once the chocolate is melted, drizzle the chocolate over each cookie.
Place the cookies in the refrigerator for about a half hour.
After a half hour or until the chocolate has hardened, remove from the refrigerator.
Serve with your favorite hot beverage and enjoy!
Vegan Twix Cookies
Ingredients
Cookie Base
- 1 1/2 Cup Almond Flour
- 3 Tbsp Oil I have used olive or avocado oil in this recipe. Use your favorite oil.
- 2 Tbsp Real Maple Syrup
- 1 tsp Pure Vanilla Extract
- 1/8 tsp Salt
- 1/2 tsp Baking Powder
- 3 Tbsp Water
Caramel
- 1/3 Cup Creamy Peanut Butter
- 3 Tbsp Real Maple Syrup
- 2 Tbsp Oil I have used olive or avocado oil in the caramel. Use your favorite oil.
- 1/2 tsp Pure Vanilla Extract
- 1/8 tsp Salt
Chocolate Drizzle
- 1/4 Cup Chocolate Chips I use semi-sweet chocolate chips for the drizzle. Use your favorite chocolate chips.
- 1 tsp Oil I have used olive, avocado oil, or creamy peanut butter. Use what you prefer.
Instructions
The Cookie
- Preheat the oven to 350° F.
- In a small mixing bowl, mix together the almond flour, oil, maple syrup, vanilla, salt, baking powder, and water until the dough sticks together.
- Prepare a baking sheet with parchment paper, set aside.
- Scoop out a spoon full of dough with a tablespoon, roll into about a 1 inch round ball.
- Place the dough ball onto the baking sheet and press the back of the spoon into the middle to form a bowl shape.
- Fill the baking sheet and place into the oven.
- Bake for 10 minutes, rotate the baking sheet, and continue to bake for another 10 minutes, or until the cookies starts to brown.
- Once the cookies are done, remove from the oven to cool before adding the caramel.
Vegan Caramel
- In a small sauce pan, add and stir together the creamy peanut butter, maple syrup, oil, vanilla extract, and salt.
- Heat the mixture on a medium heat until the mixture starts to thicken, about 2 to 3 minutes.
- This mixture should be thick enough to scoop.
- Remove from heat.
- Scoop a small amount of caramel and place into the middle of the cookie.
Chocolate Drizzle
- In a small sauce pan, on a medium heat, add together the chocolate chips and oil or peanut butter.
- Continuously stir while heating until the chocolate chips have melted and the mixture is smooth.
- Once the chocolate is melted, drizzle the chocolate over each cookie.
- Place the cookies in the refrigerator for about a half hour.
- After a half hour or until the chocolate has hardened, remove from the refrigerator.
- Serve with your favorite hot beverage and enjoy!
