These seriously decadent cookies require only 5 ingredients, are incredibly easy to make and are definite crowd pleasers!
If you have been following my blog for a while, you know that I am tend to cook whole food plant based foods. I also like to create dessert recipes without any refined sugars and sometimes even oil!
You might have guessed that these cookies do not fall into either of those two categories. How these cookies came to be is through a photo I had to take for a client. They wanted me to create red velvet cookie ice cream sandwiches.
Because I could not find premade red velvet cookies to make the shoot easier, I opted for making them myself. After roaming through the internet to find a vegan friendly recipe, I stumbled upon Namely Marly’s Red Velvet Chocolate Chip Cookies. The recipe was incredibly easy to whip up and I was surprised to see that she used a Duncan Hines Cake Mix as one of the main ingredients to make these cookies.
I grew up baking with Ducan Hines mixes. When they would become on sale, I would buy 2 or 3 boxes of them to enjoy for a month or so. I loved going on Allrecipes.com and seeing ways that I could use a simple $2 cake mix and elevate it. For example, I remember a Devil’s Food Cake recipe that required a chocolate cake mix and to which you needed to add some chocolate pudding and sour cream. The whole thing was then drenched in a rich chocolate ganache. The result was a melt in your mouth, luscious chocolate cake! Decadence at its best!
Anyways, it had been years since I baked with a cake mix. Partly because I never thought they were vegan but mostly because of their nutritional value and rather processed ingredient list. However, when I learned through Marly’s blog that the Duncan Hines Red Velvet Signature Mix was actually accidentally vegan and that it could easily be transformed into cookies, I thought it was my time to break my cake mix fast. Plus, I am ok with treating myself with sweets once in a while – especially since it is for a good cause: work ;)
I did make a three major changes to Marly’s original recipe:
I increased the amount of water from 1/2 cup to 3/4 cup because I wanted my cookies to be a bit thinner.
I did not include any chocolate chips or powdered sugar. The cake mix is sweet enough as is for my taste.
I increased the baking time to 15 minutes because of the addition of water.
The result of these changes: thin, crispy on the outside, slightly chewy in the middle crinkle cookies. These little guys are delicious on their own, with a cup of tea or a glass of milk. Try dipping them in it – they will soften up and completely melt in your mouth.
If you are looking for a vegan cookie recipe that is decadent, is easy to make and is sure to please any vegan or omnivore friend, look no further. These cookies are it!
If you guys give this recipe a try, be sure to share your creation on Instagram and tag me (@muriellebanackissa).
5-Ingredient Red Velvet Cookies
Prep time : 1 hour 5 minutes (including chilling time)
Cooking time : 15 minutes
Total time : 1 hour 20 minutes
Yield : ~ 30 cookies
1 box Duncan Hines Signature Red Velvet Cake mix
½ cup melted coconut oil
2 tablespoons ground chia (or flax) seeds
2 tablespoons cornstarch
3/4 cup water
Add all ingredients into a large bowl and mix until homogeneous. At this point the batter will be runny, but don’t worry, it will thicken up when refrigerated.
Refrigerate for 1 hour.
Preheat oven to 350ºF and line a baking sheet with parchment paper.
Scoop out 2 tablespoons’ worth of batter. Form into balls using your hands.
Place on baking sheet, leaving enough space for them to spread. You might have to bake them in 2 or 3 batches, depending on the size of your baking sheet.
Bake for 15 minutes.
Let cool completely on the baking tray.
Store in airtight containers.
Recipe adapted from Namely Marly’s Red Velvet Chocolate Chip Cookies.