Vegan Cool Whip Cookies have a smooth, chewy feel and are easy to make. They need a couple of easy ingredients, and the outcome is a light cookie that becomes playful and satisfying. A veganized form of whipped topping is used to make these cookies, so they have a light and tender bite. These are baked in powdered sugar and appear crinkly and pretty when they are out of the oven. It is sweet in every bite and soft-centered with a sufficient amount of crisp edges. Vegan Cool Whip Cookies can be customized, too, where you can use various cake mixes to change the flavor.
STATS
- Prep Time: 10 minutes
- Diet: Vegan
- Course: Dessert, Snack
- Cuisine: American
- Cook Time: 12 minutes
- Serving Size: 1 cookie
- Yield: 20 cookies
- Difficulty: Easy
- Cooking Method: Baking
- Total Time: 22 minutes
EQUIPMENT
- Mixing bowl
- Whisk/hand mixer
- Rubber spatula
- Measuring cups & spoons
- Baking sheet
- Parchment paper
- Cooling rack
INGREDIENTS
- One box of vegan cake mix (15 oz; any flavor, such as lemon, chocolate, or vanilla)
- A single package of vegan whipped topping (about 8 ounces, thawed if frozen)
- One teaspoon of vanilla extract
- Half a cup of powdered sugar (to roll)
INGREDIENT NOTES
Vegan cake mix:
- Choose your favorite flavor. Chocolate will satisfy cookies, lemon will be fresh and cool, and vanilla is traditional. Ensure that it is a dairy- and egg-free mix.
Vegan whipped topping:
- This works in place of Cool Whip in the recipe. It renders the dough light and tender. Use a thawed tube so that it blends well.
Vanilla extract:
- Adds warmth and depth. A small amount gives the cookies flavor.
Powdered sugar:
- Rolled out to be baked. It softens a little in the oven, with a pretty crinkled finish. Sift it for even coating.
INSTRUCTIONS
- Set the oven temperature to 175°C (350°F).
- Wrap a baking pan with a piece of paper towel.
- Put the vegan cake mix, the essence of vanilla, and the whipped topping in a big basin.
- Blend till well combined. It will be sticky dough.
- Put the sugar powder in a small basin.
- A tablespoon or so of dough should be scooped out at a time.
- Gently roll them in your palms. Coat each ball of dough by dropping it into the powdered sugar and then
- rolling it around.
- Arrange the coated balls on the covered baking sheet, spaced around two inches apart.
- The cookies should be set and have crinkled tops after 10 to 12 minutes of baking.
- After removing them from the oven, let them cool on the sheet for two minutes.
- Transfer to a metal rack to finish cooling. Enjoy when cooled or store for later.
TIPS
- Keep your hands a bit moist so that it is easier to roll sticky dough.
- In case the dough is too soft, chill it for almost fifteen minutes and roll.
- Vary the flavor of the cake mix- red velvet, spice or strawberry are all nice.
- These cookies should have a soft center, so avoid over baking.
STORAGE INFORMATION
Fridge
- Store cooled cookies in an airtight sealed jar/box for as long as 4 days.
Freezer
- These cookies freeze well. Place in a freezer bag for at least 2 months. Thaw at room temperature before eating.
FAQs
Can I substitute store-bought topping with homemade vegan whipped cream?
- Yes, but be thick and firm so that the quantity of dough will hold its own.
Are these cookies sweet?
- They are not overpowering and pleasant. Most of the sugar is supplied by the cake mix.
Are there mix-ins such as chocolate chips or nuts I can add?
- Yes. Add 1/2 cup of the chips or chopped nuts and roll in sugar.
NUTRITIONAL INFORMATION
Calories: 95
Protein: 1 g
Carbohydrates: 16 g
Dietary Fiber: 1 g
Fat: 3 g
Sodium: 120 mg
