30-Minute Vegan Double Chocolate Cake Mix Cookies
Fudgy vegan cookies made from devil's food cake mix, loaded with chocolate chips and pecans. This shortcut recipe uses pantry staples to create chewy, crinkle-topped treats in under 30 minutes. Perfect for quick desserts, bake sales, or satisfying chocolate cravings without dairy or eggs. The cake mix base provides depth while melted margarine and egg substitute create tender texture.
Ingredients
- 18 ¼ oz devil's food cake mix, unpacked
- ½ cup vegan margarine, softenedcoconut oil or dairy-free butter1:1veganadds dairy
maintains texture
- ¼ cup brown sugar, firmly packed
- 3 tsp vegan egg substitute powder, or Ener-Gapplesauce3 tbspveganeggs-free
slightly denser crumb
- 4 tbsp water, room temperature
- 1 tsp vanilla extract, pure
- 1 ½ cups semisweet vegan chocolate chips, chopped
- ½ cup pecans, chopped(optional)walnuts or vegan chocolate chunks1:1veganFull guide →
Instructions
- 1
Preheat oven to 350F and line a baking sheet with parchment paper.
- 2
Stir the cake mix in a large bowl to break up any lumps.
- 3
Melt the margarine in the microwave.
- 4
In a blender, combine brown sugar, melted margarine, vanilla, egg substitute, and water, then pulse until smooth.
- 5
Pour the blended mixture into the cake mix and stir until incorporated.
- 6
Fold in chocolate chips and pecans if using.
- 7
Drop rounded spoonfuls onto the prepared baking sheet.
- 8
Bake until the tops develop a crinkly appearance, about 10-12 minutes.
- 9
Cool on the baking sheet for 3 minutes, then transfer to a wire rack to cool completely.
Tips
Use a blender rather than whisking by hand to ensure the egg substitute fully hydrates and incorporates, creating a more uniform batter.
Drop cookies by consistent tablespoon portions for even baking and that signature crinkled top.
Good to Know
Airtight container at room temperature for up to 5 days. Store parchment between layers to prevent sticking.
Prepare dough and refrigerate for up to 2 days before baking. Bake from chilled for slightly thicker cookies.
Serve at room temperature with cold dairy-free milk or coffee. Great for lunchboxes, potlucks, or immediate snacking.
Common Mistakes
Overmix after adding dry cake mix to avoid dense, tough cookies; fold gently once incorporated.
Skip the 3-minute cooling on baking sheet to prevent cookies from setting properly before transferring.
Bake beyond 12 minutes and cookies will dry out; aim for the crinkly stage before they fully set.
Substitutions
Dairy-Free Swaps
Vegan Options
maintains texture
FAQ
Can I use regular egg replacer brands besides Ener-G?
Yes. Most vegan egg replacers work at similar ratios. Follow package instructions for 3 eggs equivalent and adjust water if needed. Bob's Red Mill or JUST Egg are common alternatives with similar results.
What if I don't have a blender?
Whisk the brown sugar, melted margarine, vanilla, egg substitute, and water together vigorously in a bowl for 2-3 minutes until pale and frothy. This achieves similar aeration without a blender.
How long can I keep these cookies, and can I freeze them?
Fresh cookies keep 5 days in an airtight container. Freeze baked cookies for up to 3 months in freezer bags. Thaw at room temperature for 30 minutes before serving.