These Vegan Twix Cookies recipe can be made with less than 10-ingredients and contain zero refined sugars, gluten, dairy or eggs! Simply make the 3-ingredient cookie dough, top with a silky vegan caramel and finish it off with melted dark chocolate.
How do you make Twix cookies?
Making these Vegan Twix Cookies could not be any easier, even though there are a few steps!
First, you’ll want to make the vegan caramel. I’ll leave specific directions on that down below but since I’m all about simple recipes, it really is a one, two, three step kind of process.
Next, you’ll want to make the THREE ingredient cookies. To do so, you’ll simply combine almond flour, maple syrup and a melted oil – coconut oil being my favorite. No need for cookie cutters here! This dough works best when you slightly dampen your hands and pinch, roll and flatten using your palms or a flat glass cup.
Once you’ve shaped the cookies, now you’ll want to bake them at 350 degrees F for around 8 minutes. You can most likely do this step in your air fryer, although, I cannot confirm at what temperature!
Once the cookies have baked and cooled, you’ll then top the cookies with a dollop of the homemade caramel and melted chocolate.
It’s as simple as that!
How do you make homemade caramel?
To make the homemade caramel, you’ll want to start off with a microwave safe bowl. You’re going to slightly warm up the ingredients until they easily combine with a whisk. To do so, add the peanut butter, maple syrup and plant-based milk into your bowl. Using 30 second increments so that the sugars in the maple syrup don’t start to burn, heat the ingredients in your microwave, making sure to whisk after each 30 second increment.
You’ll end up heating the caramel around three times but keep at it because the more you whisk, the more the caramel will turn silky smooth!
what ingredients will I need to make Vegan Twix cookies?
- peanut butter
- maple syrup
- plant-based milk
- almond flour
- coconut oil
- vegan chocolate chips or a chocolate bar
How do I store cookies?
I can promise you that these cookies won’t last long, especially since they are a small batch recipe. If you do need to store these Vegan Twix Cookies, you can do so by placing them in an airtight container and leaving them on your counter for up-to 2-3 day.
Can I make these cookies in advance?
Yes! Well, kind of…
The vegan caramel can be made up-to 3 days in advance. Simply make the caramel, place it in an airtight container, and store it in your fridge. This will make the caramel harden a bit but to loosen it back up, simply add a splash (2-3 tbsp) of plant-based milk and heat it up in your microwave for 30-45 seconds. Whisk away and it will be back to it’s silky smooth texture.
The dough can be made in advance up-to 3-5 days, stored in some plastic wrap and kept in your fridge.
I would hold off on baking them unless they will be consumed within 2 days as the texture declines the longer they sit.
Looking for other caramel filled treats? Check out these recipes:
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Vegan Twix Cookies
Just like your favorite candy bar but made with whole-food ingredients, these Vegan Twix Cookies are the perfect afternoon treat or healthier dessert!
- 1/2 cup almond flour
- 1 tbsp maple syrup
- 1 tbsp melted oil coconut or avocado
- 3 tbsp peanut butter
- 1.5 tbsp maple syrup
- 1.5 tbsp plant-based milk
- 1/4 cup dairy-free chocolate
- pinch of flakey sea salt
Making The Caramel:
In a medium microwave safe bowl, add the peanut butter, maple syrup and plant-based milk.
Microwave the ingredients in 30 second increments until the ingredients start to warm, whisking in-between increments.
Once the peanut butter, maple syrup and plant-based milk are warm, continue to whisk until the mixture comes together and creates a silky smooth texture.
Once the caramel is silky smooth, set it aside while you make the cookies.
Making The Cookies:
Preheat your oven to 350 degrees F.
Line a baking sheet with parchment paper and set aside.
In a small bowl, mix together the almond flour, maple syrup, and oil.
Using your hands, divide the batter into 8 equal parts, roll them into balls and place them on the parchment paper.
Again, using your hands, flatten the cookie dough balls out until they are about 1 1/2-2 inches wide. You can ‘clean up’ the outsides of the cookies up to make them look more uniform by running your fingers around the perimeter and lightly pushing the dough back together.
Once flattened, bake the cookies for 8 minutes. The cookies will appear soft when done but they will continue to firm up out of the oven.
Let the cookies cool for at least 15 minutes before moving onto to the next step.
Topping The Cookies:
Once the cookies have cooled, take a teaspoon of the prepared caramel sauce and dollop it in the middle of each cookie.
Next, in a small bowl, melt your chocolate in the microwave in 30-second increments until melted, making sure to stir frequently.
Dollop a little the melted chocolate on top of the melted caramel.
Lastly, sprinkle the flakey sea salt on top of the chocolate.
To set up the chocolate quickly, you can place the cookies in your refrigerator for 15-20 minutes. Once the chocolate is set, eat the cookies as you please!
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