These vegan Twix cookies are a fun spin on the classic candy! These cookies have a shortbread cookie base, are topped with a creamy cashew butter caramel, and a thick chocolate topping, while being gluten and refined sugar-free, super quick and easy to make, and absolutely YUM.
I was a big Twix girl growing up – they were my favorite candy bar. I have a few homemade Twix recipes on the blog already, but I wanted to switch it up from the typical bar and these cookies turned out SO good. You only need a handful of ingredients to make them and a few are repeat ingredients, making them super easy.
What will you need to make these vegan Twix cookie:
Almond Flour: I haven’t tested any other flour, as almond flour gives these cookies the perfect light and chewy texture in the center with a slightly crunchy outside. I know ground sunflower seed flour would work, as would other nut flours.
Maple Syrup:The maple really gives the recipe the caramel-feel, but any sticky sweetener can be subbed here.
Cashew Butter: You can use any nut or seed butter.
Chocolate chips:I love my Hu Kitchen chocolate chips because they are refined sugar-free and taste amazing. You can use code “danishealthyeats” for a discount!
How to make the cookies:
- First, you’ll mix together the dough. Roll into balls and slightly flatten. Bake.
- Then you’ll make the caramel by combining the caramel ingredients.
- Next, you’ll top each cookie with a little of the caramel mixture.
- Then you melt the chocolate and drizzle over the caramel layer.
- Place in the freezer to firm up.
- Let thaw a few minutes before enjoying!
How to store the cookies:
These cookies are best stored in an air-tight container in the freezer. I like to let mine thaw a few minutes before enjoying!
Vegan Twix Cookies
- 1 cup almond flour
- 3 tbsp maple syrup
- 2 tbsp coconut oil melted
- 1 tsp vanilla
- pinch of sea salt
- 1/2 cup cashew butter*
- 1/4 cup maple syrup
- 2 tbsp coconut oil, melted (if needed)
- 1 cup chocolate chips
- Preheat oven to 350F.
- Mix together the dough ingredients and drop by spoonfuls onto a lined cookie sheet. Flatten them slightly with your palm. Then, using your thumb.
- Bake for 12 minutes, or until golden around the edges. Remove from the oven and allow to cool completely. I like to pop them in the freezer for a few.
- In the meantime, make the caramel by mixing the nut butter and maple syrup together until creamy. If your nut butter is really runny, you won't need to use coconut oil. But if its thick, you'll want to add the coconut oil.
- In a seperate small bowl, melt the chocolate.
- Add a little spoonful of caramel to the top of each cookie. Then add some of the melted chocolate.
- Place in the freezer to firm up. Allow the cookie to thaw a few minutes before enjoying.